MARIA'S PORTUGUESE BACALAU
This is a traditional Portuguese dish that brings back memories of mom. It is not only tasty but it is always a hit at parties. Plan ahead, because the salted cod needs to soak for 24 hours.
Provided by BINGADING
Categories World Cuisine Recipes European Portuguese
Time P1DT2h
Yield 8
Number Of Ingredients 12
Steps:
- Soak the dried salted cod in cold water for 24 hours, changing the water several times.
- Bring a large pot of water to a boil. Add the soaked cod, and boil for about 5 minutes, or until fish flakes easily with a fork. Remove cod from water, and save water for cooking potatoes. Remove skin and bones from the cod, and flake the meat into pieces using a fork. Set fish aside in a large bowl.
- In a small bowl, stir together the olive oil, 1 clove of garlic, 1 tablespoon of parsley, red pepper flakes, and black pepper. Pour over the fish, and toss lightly to coat.
- Preheat the oven to 350 degrees F (175 degrees C). Place the potatoes into the fish water, and bring to a boil. Cook for 20 minutes, or until tender. Drain under cool water, peel and cut into 1/4 inch slices.
- While the potatoes are cooking, melt the butter in a large skillet over medium heat. Add the onions, and saute until golden and caramelized. Stir one clove of garlic into the onions. Set aside.
- Layer half of the potato slices in the bottom of a greased 8x11 inch baking dish. Cover with half of the cod, then half of the onions. Repeat layers, ending with onion.
- Bake for 15 minutes in the preheated oven, until lightly browned. Before serving, garnish the top with green and black olives, and hard-cooked eggs. Sprinkle with remaining parsley.
Nutrition Facts : Calories 701 calories, Carbohydrate 25.2 g, Cholesterol 277 mg, Fat 31.3 g, Fiber 2.5 g, Protein 77.1 g, SaturatedFat 7 g, Sodium 8223.1 mg, Sugar 1.5 g
BACALAO A LA VIZCAINA (BASQUE STYLE CODFISH STEW)
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
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 GUISADO (CODFISH STEW)
Provided by Food Network
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- In a large pot, add the codfish and cover with 1 gallon of water. Bring it to a boil and cook for 10 minutes to remove the salt. Drain the cod and break it into small flakes with a spoon. Set aside.
- In a large frying pan heat the olive oil over medium heat. Add the green peppers, onion, tomatoes, and culantro and cook for 2 minutes. Add the codfish, bay leaves, red bell peppers, tomato paste, and capers. Cook until the vegetables are soft, about 5 minutes. Add the boiled potatoes and cook until heated through, about 2 more minutes.
- Garnish with cilantro. Serve with rice or cooked plantains, if desired.
- Serving suggestion: white rice or cooked plantains.
BACALAO A LA VIZCAíNA (MEXICAN SALT COD STEW)
Try something different for dinner and enjoy this Mexican-inspired salt cod stew, packed with tomatoes, olives, capers, pickled chillies and almonds
Provided by Adriana Cavita
Categories Dinner
Time 2h20m
Number Of Ingredients 11
Steps:
- To prepare the salt cod, put it in a dish and submerge in cold water for 36-48 hrs before you want to cook it, changing the water five times within that time. Taste the cod after 36 hrs soaking. If the cod is still too salty, continue to soak for up to 48 hrs. The flavour will be distinctively salty but shouldn't be overpowering. Drain the cod and tip into a bowl. Using your hands, break the fish into 3cm-long shredded pieces, discarding any bones.
- Cut 1kg of the tomatoes into small cubes. Deseed the remaining 500g, blitz in a blender, then strain through a fine sieve. Put a medium pan over a medium heat, heat the olive oil and cook the onion for around 15 mins until translucent, then add the garlic, followed by the chopped and blended tomatoes. Continue cooking for 40 mins over a medium heat, stirring often.
- Add the salt cod and most of the parsley, and cook for about 15 mins. Add the potatoes, chillies, capers, olives and almonds, mix together, then cook for a further 30 mins. Taste it - if it needs more salt, add a little of the chilli pickling brine to season. Serve with the remaining parsley scattered over.
Nutrition Facts : Calories 888 calories, Fat 55 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 16 grams sugar, Fiber 8 grams fiber, Protein 59 grams protein, Sodium 3.2 milligram of sodium
ANDORRAN ESCUDELLA
This recipe is from week seven of my food blog, "Travel by Stove." I am attempting to cook one meal from every country on Earth, and Andorra is my seventh stop. This one-pot dish is called "The National Dish of Andorra." it's very rich and fatty, so serve it with a lot of bread.
Provided by GiddyUpGo
Categories Meat
Time 3h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Rol the raw sausage into one- or two-bite sized balls.
- Rinse the dry beans in cold water.
- Meanwhile, cook the sausage balls over medium heat.
- Dice the ham.
- Put the beans, sausage, ham, chicken and bones into the pot with 8 cups of water.
- Bring to a boil, then reduce heat and let simmer, covered for two hours. The chicken should be very tender, almost falling apart.
- Remove the bones and bring the remaining stock and meat back up to a boil (if there isn't a lot of liquid you can add more water).
- Add the cabbage, potato, rice, pasta shells, garbanzo beans and salt and pepper.
- Cook for another 30 minutes, or until the potatoes and rice are tender.
Nutrition Facts : Calories 526.1, Fat 19.6, SaturatedFat 6.1, Cholesterol 65.3, Sodium 500.1, Carbohydrate 58.1, Fiber 11.3, Sugar 3.4, Protein 29.9
ANDORRAN PORTABELLA OMELET
Andorra is a small country, sandwiched between France and Spain, so their food is influenced by both. This is a good breakfast, lunch, or dinner recipe that will leave you feeling satisfied. This recipe mostly French inspired.
Provided by Sharon123
Categories Breakfast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Cook shallot in 2 Tbsp butter with 1/4 teaspoons salt and 1/8 teaspoons pepper in a 10-inch nonstick skillet over medium heat, stirring occasionally, until softened, 3 to 4 minutes.
- Stir in mushrooms and cook, stirring often, until tender, about 5 minutes. Stir in tarragon and transfer to a bowl.
- Beat eggs with 1/4 tsp salt and 1/8 tsp pepper until well combined. Heat remaining Tbsp butter in same skillet over medium-high heat until foam subsides, then add eggs and cook until underside is set, about 1 minute. With a fork, pull set eggs to center, letting uncooked eggs run underneath. Before eggs are completely set, add mushroom mixture and cheese to one half, on side away from handle. Fold other half of eggs over filling with a heatproof rubber spatula, tilting pan as you roll omelet onto a plate.
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