Salt Cod Bizcaine Style - {Bacalao A La Bizcaina} Recipe - Cooking Index
Salt Cod Bizcaine Style - {Bacalao A La Bizcaina} Recipe - Cooking Index
| Fish | ||
| 1 lb | Salt cod | |
| Sauce | ||
| 2 tablespoons | Extra-vigin olive oil | |
| 1 tablespoon | Onion - thinly sliced (small) | |
| 3 | Garlic cloves - finely chopped | |
| 2 lbs | Plum tomatoes - roasted, peeled, | |
| And chopped | ||
| 1/2 cup | Manzanilla olives - (abt 25) - cut in half | |
| 1/3 cup | Capers | |
| 1 | Ground cloves | |
| 1/2 teaspoon | Ground cinnamon | |
| 4 | Pickled jalapeños - chopped | |
| = (available in the Mexican section of | ||
| Any grocery store) | ||
| 1/2 cup | Chopped Italian parsley | |
| Salt - if necessary | ||
| 1 lb | Small waxy red potatoes - boiled |
In a medium-size bowl put the cod fish, and cover with water and let it soak for 24 hours. Change the water a least 4 times in a period of 1 day. (It's important to do this process, otherwise the fish will be extremely salty). When the cod has finished soaking, clean, picking out any cartilage or bones. Shred into small pieces.
In a large saucepan heat the oil. When hot, add the onion and saute for about 3 minutes. Add the chopped garlic and saute until golden. Add the cod and stir, add the tomatoes and cover. Let it simmer for about 10 minutes, add the olives, capers, cloves, cinnamon, and jalapeños. Mix well and let simmer for 2 more minutes, add the chopped parsley, taste for salt and add if needed. Add the boiled potatoes. Remove from heat.
Place in a medium soup bowl, accompanied with toasted crusty French bread.
This recipe yields 6 servings.
Source:
MELTING POT with Priscila Satcoff - (Show # MP-1B35) - from the TV FOOD NETWORK
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