Codfish Pudding Bacalao A La Gallega 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.

PULPO A LA GALLEGA

Steps:

• Fill a large soup pot with water, enough to submerge the octopus.
• Cut onion in half and add to water, along with the bay leaves.
• Some will say that also adding a wine cork (yes a wine cork) will ensure a tender octopus.
• You are within your rights to use your culinary judgement on that particular point.
• hehe Bring the water to boiling, and submerge the octopus 3 or 4 times, to scald it basically.
• Bring the water back to a boil and place the octopus in the water.
• This time we will leave it in there.
• Reduce heat to a simmer, and cook the octopus 20 minutes-- a larger octopus will require longer cooking time-- up to 45 minutes.
• Remove from water, and slice diagonally into rounds (ovals really).
• The slices should be about 1/2" thick.
• Presentation: Arrange potato rounds on a plate or wooden serving tablet and top each with a slice of octopus.
• The potato should be about the same size as the octopus slices, if not, then cut potatoes accordingly.
• Liberally sprinkle paprika and sea salt over all and drizzle with extra virgin olive oil.
• You may wish to garnish with chopped parsley.

CODFISH PUDDING (BACALAO A LA GALLEGA)

Steps:

• Preheat the oven to 350ºF.
• Place the potatoes into a medium size saucepan with salted water to cover over medium heat, cook until tender, 20 to 25 minutes.
• Next use a potato masher or a fork and mash the potatoes in a puree; then add the flaked codfish, cream, butter, and eggs, mixing well after each addition.
• Add the remaining ingredients except for the garnish, mix well, and set aside.
• Lightly oil or spray an 8" casserole or one that will accommodate the mixture very comfortably and spoon in the potato mixture.
• Now bake on the middle oven rack until golden and puffed for 40 to 45 minutes.
• Garnish with parsley.
• Serve with avocado & sliced purple onion salad (ensalada de agucate con cebollas rojas) and fried green plantains (tostones) & a loaf of bread (una libra de pan).

JAMAICAN STAMP AND GO (CODFISH FRITTERS)

Steps:

• Heat fish and just enough water to cover to boiling. Reduce heat, cover, and simmer until fish flakes easily with fork, about 5 to 7 mimutes; drain. Cool and flake.
• Cook and stir onions in 2 tablespoons oil until tender.
• Heat vegetable oil (about 1 1/2 inches high) in a small stock pot to about 360°F.
• Beat together the flour, milk, egg, baking powder, salt, 1 teaspoon oil, minced pepper, and garlic with hand beater until smooth. Stir in flaked fish and cooked onions.
• Drop by level tablespoons into hot oil. Fry for about 5 to 6 at a time until golden brown, turning once, about 4 minutes. Drain on paper towels.
• Serve withy tartar sauce and lemon wedges, if desired.

BACALHAU A ALGARVIA - GOLDEN CODFISH WITH POTATOES

Steps:

• Day Before: Place the cod pieces in a pyrex dish, large enough so that the pieces can be spread out flat and each be completely covered with water. Let them soak for 12 hours in the fridge, then change the water and leave them for another 12 hours.
• Cook the whole potatoes in lightly salted boiling water for about 20 minutes (done but not overcooked). Remove from the water and peel them while they are hot. Slice them into 1/2 inch cirlces and set aside in a warm place (such as a bowl with a lid). You could complete this step the day before.
• Remove the cod from the fridge, rinse it and pat dry. Remove any bones or tough parts. Cut the fish into 2 inch squares. Dredge the fish pieces in flour.
• In a saute/fry pan, heat about half of the olive oil over a medium flame. Brown the fish pieces, in a single layer, turning them so that they cook evenly. When lightly brown, remove the pieces with a slotted spoon and drain them on paper towel. Season with salt and pepper. You may need to do this in a few batches depending on the size of your pan.
• In the remaining oil already in the pan, saute the garlic and onion until lightly brown. Place the cod pieces in the middle of a serving platter and sprinkle the onion and garlic on top. Keep warm in the oven.
• Add the rest of the olive oil to the pan and saute the potato slices until lightly brown. Drain out any remaining oil and then gently toss the potatoes with the parsley. Surround the fish on the platter with the potatoes and serve. Complete the meal with a simple green salad.

TRADITIONAL CUBAN RECIPE: CUBAN MOJO (CUBAN MARINADE)

Steps:

• Mash garlic, salt and peppercorns, using a mortar and pestle or use food processor.
• Stir in juice.
• Allow to sit for at least 30 minutes or longer at room temperature.
• *If making it without the oil - stop at this point and this makes a perfect marinade for seasoning, chicken, fish, pork &/or beef.
• Continue with preparing the mojo with oil - after you have stirred in juice add onion & oregano.
• Allow to sit for at least 30 minutes or longer at room temperature.
• In a saucepan heat olive oil to medium hot & then remove from heat.
• Whisk oil in garlic-juice mixture, until well blended.
• Stores for at least a week in the refrigerator.