Bacalao Con Papas Salt Cod With Potatoes Recipes

Steps:

• Soak the cod in cold water to cover for 24 to 36 hours, changing the water occasionally, drain.
• Flake the cod into small pieces, removing any bones. Set aside. In a large saute pan, over medium heat, add 1/4 cup of the oil. When the oil is hot, add the onions and the garlic. Season with salt and pepper. Saute until lightly golden, about 6 minutes.
• Preheat the oven to 350 degrees F.
• Grease a medium ovenproof casserole dish with 1 teaspoon of olive oil. Season the potatoes with salt and pepper.
• Spread half of the potatoes over the bottom of the prepared dish. Sprinkle half of the salt cod over the potatoes. Place half of the onion mixture over the salt cod. Top the onion mixture with more salt cod. Place another layer of potatoes over the top of the cod. Drizzle the entire pan with the remaining 1/4 cup of oil. Place in the oven and bake for 30 to 40 minutes, or until golden. Place on a serving platter. Garnish with the sliced eggs, olives, and parsley.

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.

Steps:

• Soak the cod in cold water to cover for 24 to 36 hours, changing the water occasionally, drain. Flake the cod into small pieces, removing any bones. Set aside. In a large saute pan, over medium heat, add 1/4 cup of the oil. When the oil is hot, add the onions and the garlic. Season with salt and pepper. Saute until slightly golden, about 6 minutes. Preheat the oven to 350 degrees. Grease a medium ovenproof casserole dish with 1 teaspoon of olive oil. Season the potatoes with salt and pepper. Spread half of the potatoes over the bottom of the prepared dish. Sprinkle half of the salt cod over the potatoes. Place half of the onion mixture over the salt cod. Top the onion mixture with more salt cod. Place another layer of potatoes over the top of the cod. Drizzle the entire pan with the remaining 1/4 cup of oil. Place in the oven and bake for 30 to 40 minutes, or until golden. Place on a serving platter. Garnish with the sliced eggs, olives, and parsley.

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.

Steps:

• 1. The day before soak your de-boned cod fillets changing the cold water every two hours throught out the day. Before going to bed drain the water again add cold water and leave soaking overnight. The next day drain the water again add more cold water and bring to a boil, once boil starts lower the flame and simmer for 10 minutes. Remove fish from the pot and add the potatoes boil until just tender. Remove potatoes from the pot and let cool. While potatoes are cooking break fish up into pieces. Do not shredd leave in small pieces. Set aside in a dish. When ptatoes are done let cool and peel as if you were making potatoe salad. When potatoes are peeled slice potatoes in small slices. Set potatoes in another dish and proceed to make the fricasee sauce.
• 2. In a large skillet heat olive oil add the diced veggies onion, green pepper, fresh smashed garlic, parsley and cilantro. Saute until the onion is transparent and limp. Now add and deglaze with the wine. Next add the tomato sauce, vinegar, cocktail sauce, olives and capers. Continue to saute for two minutes. Now add all the seasonings. oregano, bay leaf, cumin powder, garlic powder, Goya sazon packet, black pepper and the fish broth. Continue to cook for about 5 minutes. Taste the sauce to make sure if it has enough seasonings. Do not add any salt as the cod has some salt in it. Somtimes I like to add just a touch of cayanne pepper but that is optional. Let sauce simmer for about 5 more minutes.
• 3. Now take the cod and mix into the sauce real well being careful not to break it up. Try to leave the pieces whole. Mix it into the sauce gently. After mixing in the fish add the potatoes and mix in again very gently carfull not to break up the potatoes. Throughly mix everything with the sauce. Now taste to see if it has enough salt. You may need to add just a touch of Sea salt but just a touch. You cod should still have enough salt. When making the taste test taste a piece of the fish with the sauce.
• 4. Serve alongside or on top of white Cuban rice. In my picture above I served on top of white rice with cod fritters and stuffed plantain cups with shrimp on the side. Hope you enjoy these recipes I have posted all three for you to see. LOL