Bacalao Stew Recipes

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:

• 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:

• Soak the salt cod in a large bowl of cold water for at least 24 hours in the refrigerator. Rinse, drain and dry on a towel-lined plate. Refrigerate until ready to use.
• Heat the olive oil in a 7.5-quart Dutch oven or heavy saucepan over medium heat until warm. Add the garlic and onions and cook until softened, 2 to 3 minutes. Add the white parts of the scallions and cook, stirring occasionally, until softened but with no color, 2 to 3 minutes. Add the tomato paste and cook, stirring occasionally, until the paste is caramelized, 8 to 10 minutes. Add the wine and cook, stirring, until evaporated, about 1 minute. Add the tomatoes, cover and cook over medium-low heat until the tomatoes soften, 15 to 20 minutes. Add the roasted red bell peppers and continue to cook at a low simmer for another 10 minutes.
• Meanwhile, put the potatoes in a medium saucepan and cover by 2 inches with salted water. Bring to a boil over medium-high heat. Adjust the heat to medium low and simmer until the potatoes are just tender, about 15 minutes. Drain and add to the stew, stirring gently to combine.
• Shred the rinsed salt cod by hand and add to the pot with the cooked tomatoes, peppers and potatoes. Cover and cook over low heat until the cod melds into the stew, 15 to 20 minutes.
• Stir in the capers and brine, olives with juice and half of the scallion greens. Taste and add salt, if necessary. Serve topped with the remaining scallion greens.

Steps:

• Heat oil in a large high-sided skillet or Dutch oven over medium heat. Add onion and cook, stirring occasionally, until softened, about 2 minutes. Add garlic and cook, stirring, for 1 minute.
• Add fish, tomatoes and their juices, chile pepper, cilantro, olives, capers, oregano and salt; stir to combine. Add up to 1/2 cup water if the mixture seems dry. Cover and simmer for 20 minutes.
• Remove from the heat. Serve warm or at room temperature, garnished with avocado if desired.

Steps:

• Soak the salt cod in a large pot of fresh water for 36 hours, under refrigeration. Change the water at least twice during the soak time.
• Drain the fish and cut it into 2-inch chunks.
• In a large pot, layer the sliced potatoes, onions, and cod chunks, placing the bay and rosemary in between the layers. Top with the peppers, garlic, tomatoes, 2/3 of the parsley, all the chiles and peppercorns season lightly with salt, unless using salted tomatoes. Pour the oil on top.
• Cover the pot, bring to a boil, then reduce heat and simmer gently for 75 minutes, without stirring. Shake the pot periodically to prevent sticking.
• To serve, gently ladle stew into shallow bowls and sprinkle with remaining parsley. Serve with lots of good crusty bread to soak up juices.

Steps:

• Soak the dried salted cod in cold water for 24 hours, changing the water several times.
• Bring a large pot of water to a boil. Add the soaked cod, and boil for about 5 minutes, or until fish flakes easily with a fork. Remove cod from water, and save water for cooking potatoes. Remove skin and bones from the cod, and flake the meat into pieces using a fork. Set fish aside in a large bowl.
• In a small bowl, stir together the olive oil, 1 clove of garlic, 1 tablespoon of parsley, red pepper flakes, and black pepper. Pour over the fish, and toss lightly to coat.
• Preheat the oven to 350 degrees F (175 degrees C). Place the potatoes into the fish water, and bring to a boil. Cook for 20 minutes, or until tender. Drain under cool water, peel and cut into 1/4 inch slices.
• While the potatoes are cooking, melt the butter in a large skillet over medium heat. Add the onions, and saute until golden and caramelized. Stir one clove of garlic into the onions. Set aside.
• Layer half of the potato slices in the bottom of a greased 8x11 inch baking dish. Cover with half of the cod, then half of the onions. Repeat layers, ending with onion.
• Bake for 15 minutes in the preheated oven, until lightly browned. Before serving, garnish the top with green and black olives, and hard-cooked eggs. Sprinkle with remaining parsley.