Cod Soup Bakalar Or Stock Fish Recipes

BACALAO A LA VIZCAINA (BASQUE STYLE CODFISH STEW)

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.

CODFISH CHOWDER

Steps:

• Cook bacon in a soup pot over medium heat until crisp and brown, about 10 minutes. Remove bacon with a slotted spoon, leaving drippings in the pot. Cook and stir onion and red bell pepper until softened, about 5 minutes; season with salt and pepper. Stir in garlic and seafood seasoning and cook and stir 2 more minutes.
• Pour in chicken broth and stir in potatoes and corn; add water if needed to cover vegetables. Bring to a boil and reduce heat to low; simmer until potatoes are tender, about 15 minutes. Stir in milk and butter until butter has melted; mix in reserved bacon. Bring the soup just to the boiling point and stir in cod and parsley; cook, stirring occasionally, until fish flakes easily, 5 to 8 minutes.

COD SOUP (BAKALAR OR STOCK FISH)

Steps:

• Saute onions in hot oil until golden brown.
• Then add garlic, paprika, red pepper.
• To this, add the prepared cod fish which you prepared above in "Description.".
• Stir ingredients well for about 5 minutes, making sure it does not stick to pan.
• Then add the broth the cod fish was cooked inches.
• Add water if needed.
• Cook until tender, about 1 1/2 hours.

BACALAO GUISADO (CODFISH STEW)

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.

DALMATIAN COOKED STOCKFISH (BAKALAR NA LESHO)

Steps:

• Soak stockfish three days in cold water in cold place (I would suggest somewhere outside because it stinks, but be careful not to freeze it).
• When softens, remove skin and bones and cut it into 5 to 10 cm pieces.
• Peal potato and cut it into round pieces like for chips but thicker (0,5 cm).
• Put potato into cold water, salt it a bit and cook just until boils, cut the heat and leave potato in the water (you will use that water later).
• During this, cut garlic into small pieces and put it into pot with olive oil. Fry garlic just for 10 seconds and add stockfish. Stir everything with wooden ladle to cover stockfish with olive oil. Add wine and cook until alcohol evaporates (3-5-minutes).
• Add potato, parsley, bay leaf, peppercorn and maybe salt (fish is very salty). Add some water from potato pot just to cover everything.
• Cook not more than 15 minutes, otherwise stockfish will become like rubber.
• Serve hot, eat with the spoon.