Bacalao Con Nueces Cod With Walnuts Recipes

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

Bacalao a la Vizcaina (Basque Style Codfish Stew) image

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

Ingredients

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

BACALHAU PORTUGUESE AO FORNO (SALT COD WITH TOMATOES AND OLIVES)

Portuguese recipe for baked cod with potatoes, tomatoes and lots of olive oil. You need to soak the cod in water overnight to remove the salt. Serve hot.

Provided by Vólola

Categories World Cuisine Recipes European Portuguese

Time P1DT1h58m

Yield 8

Number Of Ingredients 10

Bacalhau Portuguese ao Forno (Salt Cod with Tomatoes and Olives) image

Steps:

Soak cod in a large bowl of water in the refrigerator for 24 hours, changing soaking water 4 times to remove excess salt.
Drain water off cod; add lemon juice and salt. Let marinate in the refrigerator, about 1 hour.
Preheat oven to 350 degrees F (175 degrees C).
Arrange layers of cod, potatoes, onions, and tomatoes in a large baking dish. Place bay leaves on top. Drizzle olive oil over baking dish and season with salt.
Bake in the preheated oven until potatoes are tender and cod flakes easily with a fork, about 30 minutes. Add olives and parsley and continue baking until heated through, about 3 minutes more.

Nutrition Facts : Calories 433.2 calories, Carbohydrate 16 g, Cholesterol 172.5 mg, Fat 6.8 g, Fiber 2.7 g, Protein 73.4 g, SaturatedFat 1.1 g, Sodium 8042.1 mg, Sugar 3.5 g

Ingredients

2 pounds salted cod fish
2 lemons, juiced
salt to taste
1 pound potatoes, cut into thick slices
2 large onions, cut into 8 wedges
3 tomatoes, cut into 8 wedges
2 fresh bay leaves
2 tablespoons olive oil
¼ cup chopped black olives
2 tablespoons chopped parsley, or to taste

BACALAO CON PAPAS (SALT COD WITH POTATOES)

In the 1980s, my family moved from Peru to a predominately Caribbean neighborhood in Brooklyn, New York. During the first ten years in the U.S., my mom and dad could not make many of the Peruvian dishes we loved because the ingredients simply were not available. Being in a foreign place, feeling alone and unable to access our comfort foods created a culinary void for our family. This uniquely immigrant dilemma improved when we began to understand and embrace the cultures around us, and incorporated these new ingredients in our traditional Peruvian recipes to create fusions. In the same way I played with and exchanged ideas with my new Puerto Rican, Cuban and Dominican friends, my mom swapped recipes with neighboring families. Bacalao (salt cod) was one of the memorable Caribbean dishes my mom began to cook at home. My version for bacalao con papas is based on memories from my life back in Brooklyn. It combines ingredients found in most bacalao recipes of the Caribbean, such as potatoes, tomatoes, onion and olives, with ingredients I like to use in my stews -- Mexican oregano, tomato paste, piquillo peppers and wine. This recipe is easy to make and yields tender flakes of cod with creamy potatoes coated in a sweet-tangy tomato and onion sauce. Serve it over rice or with thick slices of crusty grilled bread seasoned with salt and a drizzle of olive oil.

Provided by Food Network

Categories main-dish

Time 2h50m

Yield 4 servings

Number Of Ingredients 19

Bacalao con Papas (Salt Cod with Potatoes) image

Steps:

Rinse 1/2 pound salt cod under cold water to remove the outer layer of salt. Tear it into large strips (about 1- to 2-inches wide), place in a large bowl and cover with cold water. Let soak for 1 hour, drain the water and tear the cod into large bite-size pieces. Cover again with cold water and let soak for 30 minutes. Drain, cover again with cold water and soak for the final 30 minutes. Drain and squeeze out all the excess water from the cod with your hands; the cod should be very dry before using.
Heat the oil and butter to a medium pot or Dutch oven over medium heat until the butter melts. Add the bay leaf and oregano and cook until fragrant, 1 minute. Add the onion, garlic, black pepper and half of the parsley. Stir to evenly combine and cook, stirring often, until the onions are translucent but not brown, about 3 minutes. Add the tomato paste and stir to coat all the ingredients. Continue to stir until the tomato paste begins to caramelize and turn a dark red, almost brown color, 2 to 3 minutes. Add the wine and cook, scraping the caramelized bits from the bottom of the pot with a wooden spoon. Next, add the salt cod, stirring to coat the cod completely in the sauce and cook until the cod absorbs most of the sauce, 1 to 2 minutes. Finally, add the potatoes, piquillo peppers, olives and tomato sauce. Stir together, cover and reduce the heat to medium low. Simmer the sauce until the potatoes are fork tender but still hold their shape, about 20 minutes.
To serve, stir in the lemon juice and taste for salt -- typically all the salt needed in this recipe comes from the salt cod. Plate with cooked white rice or grilled bread and garnish with the remaining chopped parsley.

Ingredients

1/2 pound salt cod
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1 bay leaf
2 teaspoons Mexican oregano
1 medium yellow onion, sliced into 1/4-thick-half moons
4 cloves garlic, minced
1/4 teaspoon freshly ground black pepper
1/4 cup finely chopped parsley
2 tablespoons tomato paste
1/4 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
3 small Yukon potatoes, unpeeled, (about 3/4 pound) cut lengthwise into quarters, then cut into 1/2-inch-thick wedges
3 jarred piquillo or pimento peppers (about 2 ounces), thinly sliced into strips
8 pitted green olives (such as Castelvetrano or Cerignola)
1/2 cup no-salt-added tomato sauce
1 tablespoon fresh lemon juice (from about 1/2 lemon)
Kosher salt, if needed
Cooked white rice, for serving (optional)
Grilled bread drizzled with olive oil and seasoned with salt, for serving (optional)

SALT COD WITH ONIONS, WHITE WINE AND CABBAGE

Bacalhau a Moda de Viana. Bacalhau (salt-preserved cod) is a traditional ingredient originally found in Spanish and Portuguese cuisine, but today also found in Brazilian and Italian cuisine. This form of cod made the long journeys of the Portuguese Explorers of the 15th-16th centuries possible. If your city has a Hispanic or Italian market, odds are you can find it ... if not, you can substitute any fresh, firm-fleshed white fish, although the flavor will be different. Before using, you need to "reconstitute" (desalt and rehydrate) the bacalhau, by soaking in water for 24-48 hours, changing the water every 12-24 hours. Some people choose to do the last reconstitution with milk. NOTE THAT THE SOAKING TIME IS NOT INCLUDED IN THE PREP TIME GIVEN BELOW. Another very traditional aspect to this recipe is the sauteed onion, called a cebollada, the most important flavoring of the Portuguese kitchen. In the Lisbon waterfront there is a restaurant, La Casa du Bacalhau, and as you might imagine, most of the dishes (including appetizers and even one dessert) are made with Bacalhau! I had a version of this dish there. This recipe is from the port of Viana de Castelo, in the Duoro region, and is based on the recipe in "The Food of Spain and Portugal" by Elisabeth Luard and was submitted for Zaar World Tour 5 (2009).

Provided by Gandalf The White

Categories < 4 Hours

Time 2h5m

Yield 4 serving(s)

Number Of Ingredients 10

Salt Cod With Onions, White Wine and Cabbage image

Steps:

If using salt-cod, cut into 4 pieces and reconstitute as described in the Introduction; don't drain or dry the fish when done.
If using fresh fish (4 steaks), rinse, lightly salt, and leave in a colander for 1-2 hours.
Preheat the oven to 350 degrees F.
In a medium-size (at least 10-12 inch diameter) frying pan, warm up the olive oil, then add the onions to sautee for about 30 minutes; you want golden, not brown, and soft; this is a basic cebollata (see Intro).
Keep the cebollata warm (lowest stove top setting).
Prepare the cabbage by trimming and removing four of the largest and most perfect outside leaves; cut out the thick, stiff stem at the base of each leaf.
Use a heavy knife to flatten the leaves and make them more pliable.
Shred the heart of the cabbage and set it aside for now.
Wrap each of the 4 pieces of fish in a cabbage leaf.
Lay the wrapped fish on a baking tray, put in the oven, and bake for 20-30 minutes, "until the wrappers are as dry and brown as tobacco leaves".
While the fish are cooking, prepare the potatoes as follows:.
Put a medium-sized covered pan (big enough to hold the potatoes and the shredded cabbage) on the stove top and put in the potatoes.
Add the wine and enough water to cover and cook (medium heat) for about 10 minutes.
Remove the cover, add the shredded cabbage, and cover tightly to let the cabbage steam (turn up the heat a bit if necessary).
Cook until the potatoes are tender, probably a total of 15-20 minutes.
Remove the potatoes and cabbage with a slotted spoon to your serving dish.
Add the cooking juices from the potato/cabbage pot into the cebollata in the frying pan, taste and season, then increase the heat to reduce the liquid until you have a thick rich sauce.
Pour the sauce over the potato and cabbage base.
Remove the fish from the oven, place them on the potato and cabbage base and open the wrappers.
Optionally, garnish with parsley and piri piri.
Enjoy!

Nutrition Facts : Calories 985.1, Fat 18.2, SaturatedFat 2.8, Cholesterol 258.6, Sodium 12302.2, Carbohydrate 82.3, Fiber 12.6, Sugar 20.1, Protein 116.5

Ingredients

1 1/2 lbs dried salt cod fish (or (substitute 4 thick steaks of any fresh, firm-fleshed white fish)
1/4 cup olive oil
2 lbs onions, finely sliced (about 6-7 medium onions)
1 green cabbage
2 lbs boiling potatoes, also called waxy potatoes, peeled and thickly sliced
1/2 cup dry white wine, traditional Portuguese is vinho verde
1/2 teaspoon salt, estimated, to taste
1/2 teaspoon pepper, estimated to taste
1 teaspoon parsley, optional as a garnish
1 teaspoon piri-piri, optional as a garnish (can be store bought or many recipes already in Recipezaar)