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 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 STEW
Adapted from a recipe in "Kitchen of Light", by Andreas Viestad. He claims this is a contemporary classic Western Norwegian interpretation of bacalao, and mentions some Norwegians add things like olives and various herbs. This dish can be made a day in advance and reheated very gently. Prep time does not include soaking time for the fish. The original called for even more olive oil, but I reduced it by 1/3.
Provided by zeldaz51
Categories Stew
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Soak the salt cod in a large pot of fresh water for 36 hours, under refrigeration. Change the water at least twice during the soak time.
- Drain the fish and cut it into 2-inch chunks.
- In a large pot, layer the sliced potatoes, onions, and cod chunks, placing the bay and rosemary in between the layers. Top with the peppers, garlic, tomatoes, 2/3 of the parsley, all the chiles and peppercorns season lightly with salt, unless using salted tomatoes. Pour the oil on top.
- Cover the pot, bring to a boil, then reduce heat and simmer gently for 75 minutes, without stirring. Shake the pot periodically to prevent sticking.
- To serve, gently ladle stew into shallow bowls and sprinkle with remaining parsley. Serve with lots of good crusty bread to soak up juices.
Nutrition Facts : Calories 835.2, Fat 39.4, SaturatedFat 5.6, Cholesterol 172.7, Sodium 8781.8, Carbohydrate 42.3, Fiber 7.2, Sugar 8, Protein 77.2
EASY BACALAO - PUERTO RICAN FISH STEW
Mmmm...serve with crusty rolls to soak up the juices! This quick version of Puerto Rican Stew from Eating Well Magazine uses tilapia or any white flaky fish. The traditional dish uses bacalao, or salted dried codfish.
Provided by FLKeysJen
Categories Stew
Time 45m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a large high-sided skillet or Dutch oven over medium heat. Add onion and cook, stirring occasionally, until softened, about 2 minutes. Add garlic and cook, stirring, for 1 minute.
- Add fish, tomatoes and their juices, chile pepper, cilantro, olives, capers, oregano and salt; stir to combine. Add up to 1/2 cup water if the mixture seems dry. Cover and simmer for 20 minutes.
- Remove from the heat. Serve warm or at room temperature, garnished with avocado if desired.
Nutrition Facts : Calories 207.8, Fat 9, SaturatedFat 1.6, Cholesterol 56.8, Sodium 422.6, Carbohydrate 8.7, Fiber 2.1, Sugar 4.4, Protein 24.5
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 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
PUERTO RICAN FISH STEW (BACALAO) RECIPE - (4/5)
Provided by kuca_murisa
Number Of Ingredients 13
Steps:
- 1.Heat oil in a large high-sided skillet or Dutch oven over medium heat. Add onion and cook, stirring occasionally, until softened, about 2 minutes. Add garlic and cook, stirring, for 1 minute. 2.Add fish, tomatoes and their juices, chile pepper, cilantro, olives, capers, oregano and salt; stir to combine. Add up to 1/2 cup water if the mixture seems dry. Cover and simmer for 20 minutes. Remove from the heat. Serve warm or at room temperature, garnished with avocado (if using). Tips & Notes Tip: Opt for firmer hook-and-line-caught haddock or U.S.-farmed tilapia. Pacific cod also works, but will be more flaky.
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BACALAO FISH STEW | COOK FOR YOUR LIFE
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4.5/5 (13)Calories 1089 per servingCategory Mains, Soups
- Heat oil in a large high-sided skillet or Dutch oven over medium high heat. Add the onion, sprinkle with salt and cook for a minute, stirring until the onion starts to soften. Turn the heat down to medium low and sweat, stirring occasionally, until softened for, about 5 to 8 minutes.
- Turn the flame up to medium-high and add garlic and poblano pepper. Cook, stirring, for 1 minute. Add the tomatoes. Cook stirring for 3 minutes. Add the olives, capers and oregano. Mix well. Lay the cilantro sprigs on top, cover and turn the flame down to low. Simmer for 20 minutes. If the mixture seems dry, add up to ½ cup of water, 1 tablespoon at a time. Taste stew for salt. At this point, you can set the stew aside until you are ready to add the fish.
- Add the fish chunks and mix them into the stew. Cook until the fish is opaque and just flakes with a fork; it should take no more than 10 minutes. Remove from the heat and let the soup sit for 5 to 10 minutes. This will blend the flavors and finish cooking the fish. Remove the cilantro sprigs. Serve with the chopped cilantro, avocado and lime wedges on the side. To add heartiness, serve the stew with something to sop up the sauce such as crusty wholegrain bread, or our Baked Whole Wheat Tortillas.
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