Best Escondido Codfish Salad Recipes
ENSALADA DE BACALAO (SALTED COD SALAD)
One of my favorite easy make ahead meals. Served chilled or room temperature it's the perfect recipe for the summer.
Provided by The Noshery
Categories Seafood
Time 3h35m
Number Of Ingredients 8
Steps:
- Soak salted cod in cool water for 15 - 30 minutes. Drain and transfer cod to a pot. Cover with water and bring to a simmer on the stovetop. Change the water and bring it to a simmer 3 - 4 more times or until cod reaches desired saltiness. Drain, using a fork break up the cod and set aside.
- Saute onion in a skillet with 2 tablespoons of olive oil until soft and translucent.
- In a large bowl combine cod with onions and remaining ingredients. Toss until well combined. If the salad is too dry to your liking add more olive oil.
- Serve with rice or boiled yucca root drizzled with olive oil.
Nutrition Facts : Calories 441 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 208 milligrams cholesterol, Fat 22 grams fat, Fiber 4 grams fiber, Protein 52 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 5433 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 16 grams unsaturated fat
PORTUGUESE HIDDEN COD (BACALHAU ESCONDIDO)
This is another one of my favorite recipes from my friends in the Azore Islands.You may use left over cod from other meals to prepare this dish.
Provided by Chief Teer
Categories For Large Groups
Time 1h5m
Yield 1/2 Cup, 20 serving(s)
Number Of Ingredients 7
Steps:
- Stir fry a portion of sliced onions, until soft.
- Add in the cream and the tbsp of tomato ketchup.
- In a pyrex dish place square cut potatoes, with the shredded cheese, the onions and cod.
- Spice to taste.
- Place dish in 375 degree oven for 45 minutes.
- The last 15 minutes of bake time add the bread crumbs to top of dish and take into the oven until golden brown.
Nutrition Facts : Calories 224.4, Fat 16.5, SaturatedFat 10.1, Cholesterol 61, Sodium 204.3, Carbohydrate 13, Fiber 0.9, Sugar 1.2, Protein 6.6
ESCONDIDO CODFISH SALAD
Provided by Molly O'Neill
Categories weekday, salads and dressings
Time 1h30m
Yield Four servings
Number Of Ingredients 17
Steps:
- If using dried codfish, cover the codfish with boiling water. Set aside to cool. Drain. Bone, skin and shred the fish. Add boiling water to cover. Set aside to cool. Drain. Pat dry.
- If using fresh codfish, place the fish on a rack and steam over 1 inch of water until cooked through, about 5 to 7 minutes. Refrigerate until chilled. Skin and shred the fish.
- Combine the lime and lemon juices, lime rind, jalapeno, sugar and salt in a glass or ceramic bowl. Whisk in the olive oil. Add the cod and refrigerate for 1 hour. Add the remaining ingredients. Toss to combine. Season to taste with additional salt and pepper and serve.
Nutrition Facts : @context http, Calories 286, UnsaturatedFat 12 grams, Carbohydrate 18 grams, Fat 15 grams, Fiber 6 grams, Protein 22 grams, SaturatedFat 2 grams, Sodium 385 milligrams, Sugar 6 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love