Best Bacalao A La Mexicana Dried Cod Mexican Style Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SALT COD (BACALHAU, BACALAO, MORUE, BACCALà) STEW



Salt Cod (Bacalhau, Bacalao, Morue, Baccalà) Stew image

On a whim, I bought a box of salt cod (an unusual ingredient in the UK), which hung around in my fridge for a few weeks, reproaching me. Finally I plucked up the courage to cook it, and soaked the cod for the requisite 24 hours. However, I forgot to look for suitable recipes for it, so when it was suddenly time to cook our evening meal, I trawled the contents of my kitchen, throwing things randomly into the saucepan, and concocted this dish - which was surprisingly successful, and which I will definitely be making again. It is a fresh-tasty summery stew of salt cod (also known as saltfish, bacalhau, bacalao, morue or baccalà) with tomatoes and courgettes (zucchini). Serve with mashed potatoes or polenta. Warning - make sure you soak your cod well, or this dish may turn out too salty, with no easy means of remedying the problem! Most of the preparation time is the soaking time for the cod.

Provided by Syrinx

Categories     Stew

Time P1DT15h

Yield 4-6 serving(s)

Number Of Ingredients 13

500 g salt cod fish (the sort that is skinless and boneless, and comes in pieces sealed in a plastic box)
1 large onion, chopped
1 garlic clove, crushed
2 tablespoons olive oil
400 g canned tomatoes, chopped
250 g cherry tomatoes, fresh, left whole
1 tablespoon herbes de provence (or other mixed herb of your choice)
250 g courgettes, chopped into chunks (zucchini)
1/4 teaspoon dried chili pepper flakes
1 teaspoon fennel seed
1 tablespoon capers, drained and chopped (preserved in vinegar)
black pepper, to taste
1/2 cup basil leaves, chopped

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.

Nutrition Facts : Calories 488.1, Fat 10.3, SaturatedFat 1.6, Cholesterol 190, Sodium 8988.8, Carbohydrate 14.6, Fiber 4, Sugar 7.8, Protein 81.7

BACALAO ESPANOL (SPANISH COD)



Bacalao Espanol (spanish Cod) image

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

1 lb salt cod fish
2 1/2 tablespoons parsley
1 large onion, minced well chopped
8 tablespoons olive oil
2 teaspoons dry sherry
2 large tomatoes, peeled and chopped
4 teaspoons green olives, chopped
1 clove garlic, minced
salt and pepper
1 (4 ounce) can pimientos, shredded
1/4 teaspoon oregano

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

BACALAO CON PAPAS (SALT COD WITH POTATOES)



Bacalao con Papas (Salt Cod with Potatoes) image

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

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)

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.

SPANISH CHICKPEAS AND COD (GARBANZOS CON BACALAO)



Spanish Chickpeas and Cod (Garbanzos Con Bacalao) image

Make and share this Spanish Chickpeas and Cod (Garbanzos Con Bacalao) recipe from Food.com.

Provided by Rosethorn

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

400 -500 g dried garbanzo beans
1 italian green pepper
1 tomatoes
1 head garlic
1 white onion
200 g salt cod fish
1/2 cup olive oil (to taste)
1 small potato
1 tablespoon paprika
salt and pepper

Steps:

  • The night before you have to desalt the cod in a bowl with water (change the water two or three times). Use another large bowl with water and put the dried chickpeas inside.
  • Cut the potato in cubes, deseed the pepper,peel the onion. Cut the cod in portions.
  • In a pressured cooker put all the ingredients and add water to cover it all. Let it cook for about 20 minutes or until chickpeas are done.
  • Add now some salt and pepper if necessary. You can remove the garlic head, garlic, tomato and pepper or mince them. Serve hot.

Nutrition Facts : Calories 830.8, Fat 34.7, SaturatedFat 4.7, Cholesterol 76, Sodium 3547, Carbohydrate 79.4, Fiber 20.6, Sugar 14.1, Protein 53.6

Related Topics