Salt Cod Bacalhau Bacalao Morue Baccalà Stew Recipes

Steps:

• Soak the salt cod in lots of cold water for at least 24 hours, changing the water every 4-6 hours to remove the salt. Salt cod varies in its saltiness, and some may need as much as 48 hours to soak. Do not skimp on the soaking, because I don't know how to remove the salt later in the recipe!
• When you are ready to cook the stew, soften the onion and garlic in the olive oil.
• When soft, add the tinned tomatoes, fresh cherry tomatoes and herbes de provence.
• Drain the salt cod, rinsing well, and squeezing out all the water.
• Add the cod to the saucepan with the tomato mixture, and stir well.
• Cover the pan and simmer for 20 minutes until the fish is nearly cooked.
• Add the courgettes (zucchini), chilli flakes, fennel seeds, chopped capers and black pepper.
• Turn up the heat and boil until the courgettes (zucchini) are cooked and the liquid has mostly evaporated, leaving a stew -like consistency. This took me about 20 minutes.
• Stir in the shredded basil leaves, then serve the fish stew immediately with mashed potatoes or polenta.

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:

• In a large pot, add the codfish and cover with 1 gallon of water. Bring it to a boil and cook for 10 minutes to remove the salt. Drain the cod and break it into small flakes with a spoon. Set aside.
• In a large frying pan heat the olive oil over medium heat. Add the green peppers, onion, tomatoes, and culantro and cook for 2 minutes. Add the codfish, bay leaves, red bell peppers, tomato paste, and capers. Cook until the vegetables are soft, about 5 minutes. Add the boiled potatoes and cook until heated through, about 2 more minutes.
• Garnish with cilantro. Serve with rice or cooked plantains, if desired.
• Serving suggestion: white rice or cooked plantains.

Steps:

• 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 jalapenos. 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.

Steps:

• Put enough cold water to cover the fish in a pot with the fish, carrot, celery, and onion, and bring it to a boil over medium heat. As soon as the water boils, remove from the heat and let the pot stand for 5 minutes, then remove the fish with a skimmer and lay it on absorbent paper to drain and cool. When the baccala is cool enough to handle, remove all the bones, a necessarily manual operation. Do not remove the skin, however.
• Put the milk in a pan over low heat, and heat it until it is hot, taking care not to boil or burn it. Meanwhile, crumble the baccala by hand and put it in a bowl. Use a pestle to pulverize the fish, stopping every now and then to whisk in, alternately, trickles of oil and hot milk. Go back and forth between using the pestle and whisk. Continue to beat tirelessly; the process should take about 15 minutes. Salt is not normally necessary, but do add some black pepper. If the mixture gets too cold to mix well during the mashing, reheat it in a bain-marie until it is sufficiently malleable. You should also reheat it until it's warm when you are about to serve it. Accompany it with croutons of fried white bread or fried polenta.

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 salt cod in plenty of water for 8-12 hours, changing the water five or six times. This will remove excess saltiness.
• Add the cod to a pan of boiling water and boil for 5 minutes. Drain and leave for 10 minutes or until cool enough to handle.
• Remove skin and flake the fish into large pieces, removing any bones. Place in a bowl.
• Preheat the grill. Cut the red pepper into quarters and grill, skin-side-up, until the skin blackens and blisters. Place in a plastic bag and leave to cool, then peel away the skin. Slice thinly.
• Heat the oil in a pan over medium heat, add the onion and cook, stirring occasionally for 3 minutes our till transparent. Add garlic, chili flakes and paprika and cook for 1 minute.
• Increase heat to high and add white wine, simmer for 30 seconds. Reduce heat add the tomato and tomato paste and cook, stirring occasionally, for 5 minutes or until thick.
• Add the cod, cover and simmer for about 5 minutes. Gently stir in the sliced pepper and parsley.
• Taste before seasoning with salt. Serve hot.

Steps:

• Soak the dried cod in cold water for about 24 hours, or until completely moistened. Change the water several times; drain thoroughly.
• Put the cod into a saucepan with cold water to cover. Bring to a boil, reduce heat, and simmer for 15 minutes or until fish is tender. Drain; skin and bone the fish. Flake with a fork into large pieces.
• Saute the onions in half the butter until they are tender and golden; Add the garlic. Boil the unpeeled potatoes in salted water. Once tender, remove from the heat, refresh in running cold water; then remove skins.
• Drain and slice into 1/4" pieces.
• Preheat oven to 350°F Grease a 1-1/2 quart casserole with the remaining butter. Arrange a layer of half the potatoes, then half the cod, then half the onions. Sprinkle with a little pepper, and repeat layering. Sprinkle bread crumbs over the top layer. Bake for 15 minutes, or until heated through and lightly browned.

Steps:

• Soak the cod overnight in cold water, changing the water a couple of times.
• Remove the fish from the water and clean away any bone or skin.
• In a small saucepan put in the cleaned fish, chopped onion, garlic, celery, bay leaf and white wine, and cover with cold water.
• Bring the saucepan to a boil and allow to simmer for 15 minutes.
• In a separate pan, place the potato and cover with cold water, simmer until the potato is soft, and drain placing through a potato ricer or mash them lightly.
• Heat the cream together with the butter in a separate pan until the butter has melted.
• Remove the fish from the liquid and place it in a small food processor.
• Add the cream and melted butter to the food processor and pulse lightly.
• Combine the mixture in the food processor with the potato, add the truffle oil and mix well using a rubber spatula or spoon.
• Season the mixture with salt and pepper to taste. (Do not mix the potato together with the fish using the food processor or the mixture will become starchy.).
• At ZuZu, Bacalao is served in a clay baking dish after running it under the broiler to brown it slightly.