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
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
BACALAO ESPANOL (SPANISH COD)
Make and share this Bacalao Espanol (spanish Cod) recipe from Food.com.
Provided by Dancer
Categories Spanish
Time 8h35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Soak codfish for 8 hours in enough cold water to cover it.
- Drain and shred the fish.
- Saute the onion in the oil until it is softened.
- Add codfish and saute a few more minutes.
- Add the remaining ingredients.
- Simmer slowly until codfish is tender, about 1/2 hour or more.
Nutrition Facts : Calories 614.2, Fat 30.4, SaturatedFat 4.4, Cholesterol 172.7, Sodium 8038.4, Carbohydrate 9.1, Fiber 2.5, Sugar 4.8, Protein 73
SPANISH BASQUE SALT COD CASSEROLE (BACALAO A LA VIZCAINA)
The dish is even better reheated the next day. It may work with fresh cod, although I've never tried it.
Provided by Olha7397
Categories Spanish
Time 6h30m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Cut cod into 6 equal servings.
- To remove salt, soak about 20 hours in fresh cold water, changing water 4 to 5 times.
- Several hours before you plan to cook the cod, start the sauce (for which they take over 5 hours in Spain, but you may need less).
- In large skillet with cover, or Dutch oven, heat oil, 1/4 cup lard, bacon, and ham. When mixture bubbles, add onion, whole garlic cloves, and parsley. Cover, turn down heat as low as possible and cook for 3 hours, or until onion is very soft but not at all burned. Add boiling water and continue simmering for 2 hours longer, or until onions are completely fallen apart. Add more boiling water as necessary to keep from sticking. Add pimientos, tomatoes, and egg yolks mashed with bread crumbs and mixed to a fine paste with a little cold water. Simmer for a few minutes longer.
- Put everything through a sieve, food mill, or blender so you have a smooth sauce. Add salt and pepper to taste, and if you want to be authentic, a dash of cayenne.
- Meanwhile, when cod has soaked for 20 hours, dry it thoroughly with paper towels. Remove any scales, being careful not to damage the skin (which adds a smooth, gelatinous quality to the finished dish's sauce). In large saucepan, combine cod and unsalted cold water to cover; bring to a boil. As soon as water starts to boil, take out the pieces of cod; carefully remove bones.
- Grease a heatproof casserole with lard or bacon fat. In it, arrange a layer of cod; pour sauce over; repeat until all the cod and sauce are used up. Sauce should cover the fish, not drown it. Cook slowly until fish is done, about 20 minutes.
- During cooking, shake the casserole often so the sauce runs to the bottom. Also, with a wide pancake turner or spatula, losen the bottom layer of fish often to keep it from sticking, being careful not to break the pieces.
- Taste from time to time, and add salt and pepper if necessary; or a pinch of sugar if the cod is make the sauce too salty.
- Finished dish should be savory, neither too salty, too peppery, not too sweet, and of a good red color. Makes 6 servings.
Nutrition Facts : Calories 901.3, Fat 42.8, SaturatedFat 10.7, Cholesterol 326.8, Sodium 11158, Carbohydrate 19.9, Fiber 3.9, Sugar 8.6, Protein 105.2
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