Bacalao Recipes

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MARIA'S PORTUGUESE BACALAU



Maria's Portuguese Bacalau image

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

2 pounds dried salted cod fish
4 Yukon Gold potatoes
3 tablespoons butter
2 yellow onions, thinly sliced
2 cloves garlic, chopped, divided
½ cup chopped fresh parsley, divided
¾ cup olive oil
1 ½ teaspoons red pepper flakes
freshly ground pepper to taste
4 hard cooked eggs, chopped
10 pitted green olives
10 pitted black olives

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)



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



Bacalao image

This dish is rich and not salty at all. Bacalao is delicious when made into fritters, coated with bread crumbs and deep-fried, or served stuffed into a roasted sweet pepper. Angela Tamura, ZuZu's chef, prepares it more simply, accompanying it with a crispy garlic crostini. Bacalao is served at ZuZu for $8.00. This recipe is meant to serve two as an appetizer, I think it would be great with soup and a salad! The cod has to be soaked overnight and the water must be changed an average of two times.It is served with garlic-rubbed, toasted olive "oiled" crostini! (I am sure you at least got my drift!)

Provided by Manami

Categories     Potato

Time 1h15m

Yield 1 clay dish for 2, 2 serving(s)

Number Of Ingredients 10

3/4 lb salt cod fish
1/4 yellow onion
5 garlic cloves, chopped
1 stalk celery
1 bay leaf
1 cup white wine
1 russet potato, peeled and cut
1/2 cup heavy cream
1/4 cup unsalted butter
1/2 teaspoon white truffle oil, and a little more to drizzle on top (optional)

Steps:

  • Soak the cod overnight in cold water, changing the water a couple of times.
  • Remove the fish from the water and clean away any bone or skin.
  • In a small saucepan put in the cleaned fish, chopped onion, garlic, celery, bay leaf and white wine, and cover with cold water.
  • Bring the saucepan to a boil and allow to simmer for 15 minutes.
  • In a separate pan, place the potato and cover with cold water, simmer until the potato is soft, and drain placing through a potato ricer or mash them lightly.
  • Heat the cream together with the butter in a separate pan until the butter has melted.
  • Remove the fish from the liquid and place it in a small food processor.
  • Add the cream and melted butter to the food processor and pulse lightly.
  • Combine the mixture in the food processor with the potato, add the truffle oil and mix well using a rubber spatula or spoon.
  • Season the mixture with salt and pepper to taste. (Do not mix the potato together with the fish using the food processor or the mixture will become starchy.).
  • At ZuZu, Bacalao is served in a clay baking dish after running it under the broiler to brown it slightly.

Nutrition Facts : Calories 1101.5, Fat 49.2, SaturatedFat 29.1, Cholesterol 401.1, Sodium 12008.6, Carbohydrate 27.8, Fiber 3, Sugar 3.1, Protein 111.3

BACALAO A LA VIZCAíNA



Bacalao a la Vizcaína image

Bacalao a la Vizcaína is one of the dishes that brings Mexican families together for a Noche Buena celebration. Inspired by a popular dish in Spain's Basque country, it was adapted to become a Mexican staple. The salt cod is great as leftovers and made into bacalao tortas for the next day.

Provided by Fermín Núñez

Categories     main-dish

Time P1DT1h15m

Yield 8 to 10 servings

Number Of Ingredients 13

2 pounds salt cod
1/2 cup olive oil
6 cloves garlic, sliced
1 large yellow onion, diced
1 bunch scallions, white parts cut into 1-inch pieces, greens finely sliced
1 cup tomato paste
1/4 cup white wine
5 large tomatoes, cut into large dice
4 roasted red bell peppers, peeled, seeded and cut into large dice
2 large Idaho potatoes, peeled and diced into 2-inch pieces
Kosher salt
1/4 cup drained capers with 2 tablespoons brine
1 cup pitted whole green olives with 2 tablespoons olive juice

Steps:

  • Soak the salt cod in a large bowl of cold water for at least 24 hours in the refrigerator. Rinse, drain and dry on a towel-lined plate. Refrigerate until ready to use.
  • Heat the olive oil in a 7.5-quart Dutch oven or heavy saucepan over medium heat until warm. Add the garlic and onions and cook until softened, 2 to 3 minutes. Add the white parts of the scallions and cook, stirring occasionally, until softened but with no color, 2 to 3 minutes. Add the tomato paste and cook, stirring occasionally, until the paste is caramelized, 8 to 10 minutes. Add the wine and cook, stirring, until evaporated, about 1 minute. Add the tomatoes, cover and cook over medium-low heat until the tomatoes soften, 15 to 20 minutes. Add the roasted red bell peppers and continue to cook at a low simmer for another 10 minutes.
  • Meanwhile, put the potatoes in a medium saucepan and cover by 2 inches with salted water. Bring to a boil over medium-high heat. Adjust the heat to medium low and simmer until the potatoes are just tender, about 15 minutes. Drain and add to the stew, stirring gently to combine.
  • Shred the rinsed salt cod by hand and add to the pot with the cooked tomatoes, peppers and potatoes. Cover and cook over low heat until the cod melds into the stew, 15 to 20 minutes.
  • Stir in the capers and brine, olives with juice and half of the scallion greens. Taste and add salt, if necessary. Serve topped with the remaining scallion greens.

BACALAO GUISADO (CODFISH STEW)



Bacalao Guisado (Codfish Stew) image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 13

3 pounds dried codfish
1 gallon water
1 tablespoon olive oil
1 green bell pepper, chopped
1 medium onion, chopped
2 large tomatoes, chopped
2 culantro* leaves, chopped
2 whole bay leaves
2 red bell peppers, chopped
1 tablespoon tomato paste
1 tablespoon capers
2 potatoes, peeled, diced and boiled until tender
4 sprigs cilantro, leaves chopped, for garnish

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 MEXICANA (DRIED COD MEXICAN STYLE



Bacalao a La Mexicana (Dried Cod Mexican Style image

Make and share this Bacalao a La Mexicana (Dried Cod Mexican Style recipe from Food.com.

Provided by aaanajera

Categories     Mexican

Time P1DT13h

Yield 8 serving(s)

Number Of Ingredients 16

2 lbs dried salt cod fish
1 chile, ancho (optional)
2 lbs tomatoes
1/2 cup olive oil
1 large onion, finely chopped
3 garlic cloves, finely chopped
1 bay leaf
1 pinch ground cinnamon
1 pinch fresh ground pepper
1 (220 g) jar roasted red peppers
1/2 cup sliced blanched almond
1/4 cup raisins (optional)
1/2 cup pimento stuffed olive
2 tablespoons chopped parsley
1 lb small potato, cooked and peeled
salt (optional)

Steps:

  • Soak the cod in cold water to cover for 12 hours, changing the water 2 or 3 times. Drain. Place in saucepan cover with water and bring just to a boil. Drain, remove the skin and bones, shred the flesh and set aside.
  • Remove the stem and seeds from the chile ancho and soak in hot water for 10 minutes. Drain then puree in blender with the tomatoes and strain.
  • Heat the oil in a large skillet, add the onion and garlic over low heat until transparent. Add the puree and cook over low heat until it thickens. Add the cod, bay leaf, cinnamon, pepper, red peppers, almonds, raisins, olives, capers and parsley. Stir, then cook over medium heat, covered, for 15 minutes. Add the potatoes, cover and cook over high heat for 10 more minutes to heat through. Add salt if required.
  • Garnish with the chiles gueros.

Nutrition Facts : Calories 575.9, Fat 21.2, SaturatedFat 2.8, Cholesterol 172.4, Sodium 8358.3, Carbohydrate 18.6, Fiber 4.3, Sugar 4.9, Protein 75.7

BACALAO SALAD



Bacalao Salad image

Bacalao is Spanish for dried salt cod; our version of the popular Caribbean dish is steepedfor several hours in a blend ofred wine vinegar, garlic, andtomatoes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 10

1 pound boneless salt cod
1/4 cup extra-virgin olive oil
1 red onion, peeled, halved lengthwise, and cut crosswise into 1/4-inch-thick slices
1 red bell pepper, halved, stem, seeds, and ribs removed, flesh cut crosswise into 1/4-inch-thick strips
3 garlic cloves, minced
1 3/4 cups canned chopped tomatoes
1/4 cup red wine vinegar, plus more for drizzling
3/4 teaspoon freshly ground pepper
Coarse salt
Mixed lettuces, for serving

Steps:

  • Put cod in a medium bowl. Cover with cold water. Cover with plastic wrap, and refrigerate at least 8 hours, or up to 2 days. Drain water from bowl. Cover cod with fresh water. Refrigerate, covered, at least 8 hours or up to 2 days. Drain. Rinse cod, and pat dry.
  • Heat oil in a large skillet over high heat. Add cod, onion, bell pepper, and garlic. Cook, stirring constantly, until onion and pepper have softened and cod begins to break up, about 6 minutes.
  • Stir in tomatoes. Reduce heat to medium. Simmer 10 minutes. Let cool completely. Stir in the vinegar and pepper. Refrigerate cod mixture at least 3 hours (or overnight). Season with salt, or drizzle with vinegar, if desired.
  • Arrange lettuce on a large platter. Spread cod mixture on top.

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From dominicancooking.com


NORWEGIAN BACALAO STEW WITH POTATOES, TOMATOES, AND ONION
2014-07-01 Thoroughly rinse the salt cod and place in a large container of water to soak for 24 to 36 hours, changing the water at least twice. Drain and cut the fish into 2-inch pieces and set aside. Place a large pot on the stove and arrange the potatoes on the bottom, followed by the onions and then the cod.
From outside-oslo.com


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