Bacalao Con Samfaina Cod Fish With Vegetables Recipes

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BACALAO A LA VIZCAINA (BASQUE STYLE CODFISH STEW)



Bacalao a la Vizcaina (Basque Style Codfish Stew) image

This Spanish-style fish stew from the Basque region of Spain is a traditional peasant dish popular in all Spanish-speaking countries (where each has given it their special twist). For example, in Mexico it is usually made for Christmas, New Year's Eve, and Lent; in Puerto Rico it is a year-round favorite but most enjoyed during Lent. This is one of the Puerto Rican versions.

Provided by Milly Suazo-Martinez

Categories     Soups, Stews and Chili Recipes     Stews     Seafood

Time 9h15m

Yield 8

Number Of Ingredients 14

1 pound salted cod fish
4 potatoes, sliced thick
2 onions, sliced
4 hard-boiled eggs, sliced
2 teaspoons capers
2 large cloves garlic, minced
¼ cup pitted green olives
1 (4 ounce) jar roasted red bell peppers, drained
½ cup golden raisins
1 bay leaf
1 (8 ounce) can tomato sauce
½ cup extra virgin olive oil
1 cup water
¼ cup white wine

Steps:

  • Soak the salted cod in about 2 quarts of water, changing the water 3 times over the course of 8 hours. Drain and cut the fish into bite-size pieces.
  • Layer the half of each ingredient in the following order: potatoes, cod fish, onions, hard-boiled eggs, capers, garlic, olives, roasted red peppers, and raisins. Place the bay leaf on top, then pour half the tomato sauce and half the olive oil. Repeat with the remaining ingredients in the same order. Pour the water and white wine on top. Do not stir.
  • Cover and bring to a boil over medium heat. Reduce heat to medium-low and simmer until the potatoes are tender, about 30 minutes.

Nutrition Facts : Calories 474.5 calories, Carbohydrate 31.6 g, Cholesterol 192.3 mg, Fat 18.9 g, Fiber 3.8 g, Protein 42.3 g, SaturatedFat 3.2 g, Sodium 4353.3 mg, Sugar 9.3 g

BACALAO A LA BIZCAINA: SALT COD BIZCAINE STYLE



Bacalao a la Bizcaina: Salt Cod Bizcaine Style image

Provided by Food Network

Categories     main-dish

Time P1DT40m

Yield 6 servings

Number Of Ingredients 13

1 pound salt cod
2 tablespoons extra-vigin olive oil
1 small onion, thinly sliced
3 cloves garlic, finely chopped
2 pound plum tomatoes roasted, peeled and chopped
1/2 cup Manzanilla olives (about 25), cut in half
1/3 cup capers
1 pinch ground cloves
1/2 teaspoon ground cinnamon
4 pickled jalapenos, chopped (available in the Mexican section of any grocery store)
1/2 cup chopped Italian parsley
Salt, if necessary
1 pound small waxy, red potatoes, boiled

Steps:

  • In a medium-size bowl put the cod fish, and cover with water and let it soak for 24 hours. Change the water a least 4 times in a period of 1 day. (It's important to do this process, otherwise the fish will be extremely salty). When the cod has finished soaking, clean, picking out any cartilage or bones. Shred into small pieces.
  • In a large saucepan heat the oil. When hot, add the onion and saute for about 3 minutes. Add the chopped garlic and saute until golden. Add the cod and stir, add the tomatoes and cover. Let it simmer for about 10 minutes, add the olives, capers, cloves, cinnamon, and jalapenos. Mix well and let simmer for 2 more minutes, add the chopped parsley, taste for salt and add if needed. Add the boiled potatoes. Remove from heat.
  • Place in a medium soup bowl, accompanied with toasted crusty French bread.

BACALAO CON SAMFAINA (COD FISH WITH VEGETABLES RECIPE)



Bacalao Con Samfaina (Cod Fish With Vegetables Recipe) image

I used to have the recipe around here for this. It sounds the same to me, if it is the same thing it is really good: http://spanishfood.about.com/od/maincourses/r/bacalaosamfaina.htm

Provided by Tea Girl

Categories     Spanish

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb dried salt cod fish (boneless and skinless)
3 tablespoons flour
1/2 cup olive oil
2 onions, finely chopped
4 garlic cloves, finely chopped
1 green bell pepper, diced
1 red bell pepper, diced
2 small eggplants, diced
2 zucchini, diced
2 ripe tomatoes, diced
1 cup water
salt and pepper

Steps:

  • Place boneless, skinless salt cod in cold water and soak at least 24 hours. Change the water 2-3 times.
  • Remove the fish from water. Pat dry with a paper towel and cut into pieces. Pour 1/4 cup oil into heavy-bottomed frying pan and heat to medium heat.
  • Cover fish in flour, then fry fish in pan. Brown on both sides. Remove from frying pan and set aside.
  • Place the onions, garlic and bell peppers into the frying pan and sauté in the oil.
  • Add eggplant and zucchini and mix. Sauté a little more. Add a cup of water. Cook for approximately 5-10 minutes.
  • Add the fish back into the frying pan and stir. Cook about 10 minutes. Serve with bread or rice.

Nutrition Facts : Calories 724.6, Fat 30.9, SaturatedFat 4.5, Cholesterol 172.7, Sodium 8006.3, Carbohydrate 34.8, Fiber 13.3, Sugar 14.8, Protein 77.8

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