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Spanish-Style Salt Cod |
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Serves: 4 Print this Recipe(Bacalao a la Vizcaina) Category: Sautéed, Fried, and Grilled Whole Fish and Fillets The Spanish brought dried cod to Mexico in the 1500s. Mexican cooks adopted the fish into local preparations, and it is now a tradition in Mexico to serve this classic dish from the Basque region of Spain, the day after Christmas. In Oaxaca, the dish is called Bacalao Navideño, where it's served on Christmas Eve. In the United States, dried salt cod can be found in many supermarkets, and in Italian or Latin-American markets. It's essential to soak the salt cod in cold water for many hours, changing the water several times to remove the saltiness and the strong smell. If the fish has been heavily salted and is hard as a board, it will take 20 to 24 hours to soften. A lightly cured fish will be a bit flexible and will soften in about 12 hours. If properly prepared, salt cod is excellent and worth the effort. 1 pound salt cod filets 2 tablespoons olive oil 1 medium onion, finely chopped 3 medium tomatoes, peeled and finely chopped 1/4 teaspoon dried crushed red pepper 2 tablespoons dry sherry 1 pound small red potatoes (about 4), boiled, peeled and quartered 1/4 cup finely chopped parsley 8 pimiento-stuffed green olives, cut in half crosswise 3 jarred pickled jalapeño peppers (en escabeche), seeded and cut into thin strips 1. Put the cod in a nonmetal bowl. Cover with water and soak (covered) 12 to 24 hours, changing the water 3 to 4 times until the fish is reconstituted. Drain and cut the fish into 4 pieces. Put the fish in a 3-quart saucepan, cover with water and bring to a boil. Cook 1 minute. Drain. Remove and discard skin and bones. Shred the fish and reserve in a bowl. 2. In a large skillet, heat the oil over medium heat and cook the onion and garlic until they start to brown, about 3 minutes. Add the tomatoes, crushed pepper and sherry. Bring to a boil and cook, stirring frequently, until the sauce thickens, 4 to 5 minutes. Add the cod and the remaining ingredients. Bring to a boil; then reduce heat to low, cover and simmer 20 to 25 minutes, or until the fish is tender. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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