SALT COD, POTATO AND CHICKPEA STEW
This hearty, brothy stew features popular ingredients from the Iberian Peninsula - salt cod, garlic, saffron, potatoes. Spanish and Portuguese cooks adore salt cod and use it in all kinds of ways; these same ingredients may also be reconfigured into salads or casseroles. You'll need to soak the fish overnight to remove the salt. The chickpea broth adds great flavor.
Provided by David Tanis
Categories dinner, lunch, soups and stews, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Rinse salt cod, then place in a bowl of cold water and soak for 8 hours or overnight. Change water every 2 hours if possible. (If desired, fully soaked cod may be refrigerated, drained and wrapped in plastic for up to 2 days.) Also put chickpeas in a bowl and cover with cold water by 2 inches. Leave to soak 8 hours or overnight.
- The next day, drain cod, chop it into 1-inch chunks, put it in a bowl and set aside. Put chickpeas and soaking water in a large pot over high heat. Add clove-stuck onion and bay leaf and bring to a boil. Skim foam, turn down heat and simmer for about 45 minutes, until tender. Halfway through cooking, add 2 teaspoons salt. Turn off heat and leave chickpeas in their broth until ready to use. (Chickpeas may be cooked several hours ahead or even a day in advance if desired.)
- Make the stew: In a heavy soup pot, warm olive oil over high heat. Add diced onion and let sizzle, then reduce heat and cook until softened, stirring, about 10 minutes. Stir in garlic, saffron, pimentón and tomato paste and cook for 2 minutes. Season mixture with salt and pepper. Add wine and bring to a brisk simmer. Drain chickpeas, reserving 6 cups of the broth. Add the broth and potatoes to the pot, cover and cook until potatoes are tender, about 10 minutes.
- Ladle about 2 cups of the stew's liquid over the salt cod pieces and let steep for 10 minutes (the fish will cook while steeping), then pour this mixture into the pot. Add the clams and reserved chickpeas to the pot and simmer, covered, until clams open, 5 to 7 minutes. To serve, stir in the cilantro and ladle the stew into big bowls.
Nutrition Facts : @context http, Calories 618, UnsaturatedFat 11 grams, Carbohydrate 76 grams, Fat 15 grams, Fiber 13 grams, Protein 43 grams, SaturatedFat 2 grams, Sodium 946 milligrams, Sugar 11 grams, TransFat 0 grams
BACALHAU (SALT COD) WITH CHICKPEAS
A Portuguese salt cod kind of stew meant to be eaten hot or at room temperature. Once you've prepared the salt cod (which takes one to two days), assembling this dish is simple and quick. If you don't have piri-piri (Portuguese-style chili oil), substitute a quarter teaspoon (or more if you like) of dried hot red pepper flakes. This makes a very hearty luncheon or brunch dish and is great with a glass of red wine.
Provided by Chef Kate
Categories Stew
Time P2DT30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Prepare Bacalhau.
- Soak fish in water for at least 24 hours and preferably 48 hours, changing the water 3 to 4 times per day.
- Drain the fish, rinse well and place in a saucepan with enough water to cover.
- Bring to a boil.
- Taste the water; if it is too salty, drain the fish, add fresh water and bring to a boil again.
- Lower the heat and simmer for 20 minutes.
- Drain and let cool.
- Remove any skin and bones and separate the fish into coarse flakes.
- Prepare the stew.
- In a heavy skillet, heat the olive oil and cook the onion slowly until it is golden.
- Stir in the Bacalhau and heat for two minutes.
- Add chickpeas, parsley, vinegar, garlic, piri-piri, salt and pepper and cook for another two minutes or until the mixture is completely warmed through.
- Serve garnished with the hard boiled eggs and olives.
Nutrition Facts : Calories 791, Fat 35.8, SaturatedFat 5.7, Cholesterol 331, Sodium 8419.7, Carbohydrate 32.3, Fiber 6, Sugar 3.8, Protein 81.9
SICILIAN SALT COD STEW
Provided by Barbara Kafka
Categories dinner, soups and stews, main course
Time 1h21m
Yield 4 servings (about 5 1/2 cups)
Number Of Ingredients 14
Steps:
- Rinse salt cod in a sieve under cold running water for 3 minutes. Place the cod in a 2 1/2-quart souffle dish with a tight-fitting lid. Add 4 cups water. Cover with lid and cook in a 650- to 700-watt oven at 100 for 7 minutes. Remove from oven, uncover and rinse the dish in a sieve under cold running water for 3 minutes. Return the fish to the souffle dish and repeat the cooking and rinsing two more times, for a total of three times.
- Prick each potato several times with the point of a knife. Put a double sheet of paper toweling suitable for microwave use on the bottom of the oven. Place potatoes on paper at opposite ends. Cook at 100 percent power in a 650- to 700-watt microwave oven for 11 minutes. Remove from oven; let cool and peel as remaining cooking is done.
- Combine oil and garlic in a 2 1/2-quart souffle dish. Cook, uncovered, at 100 percent power for 2 minutes.
- Remove from oven and stir in tomatoes, olives, white wine, bay leaf, thyme, sugar and pepper. Place pieces of reserved fish in the mixture so that they are covered by the sauce. Cover with lid and cook at 100 percent power for 10 minutes.
- Remove from oven and uncover. Add raisins and pine nuts so that they are just under the surface but do not stir them in. Re-cover with lid and cook at 100 percent power for 5 minutes.
- Remove from oven and uncover. Gently stir together. Slice potatoes across, 1/4-inch thick. Divide potatoes among four large wide bowls. Spoon fish stew over potatoes and serve.
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