COD FISH FRICASSEE – BACALAO EN SALSA

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Growing up there was a lot of dishes prepared with cod.  My mom would make salads, stews and fritters.

I remember her version of Bacalao a la Vizcaina (Basque style cod-fish) this version which I am sharing with you today.

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Ingredients:

1 package of salt cod, soaked for 24 hours, water changed 3 times

2-4 garlic cloves, diced

1 onion, sliced thinly

2 large green bell peppers, seeded sliced

1 cup green olives, pitted (used kalamata and green)

6 tablespoons extra virgin olive oil

2 tablespoons red wine vinegar

1 teaspoon ground cumin

1 teaspoon paprika

Salt and freshly ground black pepper

4 tablespoons coarsely chopped flat leaf parsley

1/2 pint grape tomatoes

1 cup crushed tomatoes (canned)

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Preparation:

Drain and dry the salt cod well. Trim it of any excess skin and bones. Cut it into small pieces then shred it with your fingers.

Heat olive oil in a pan, add onions, garlic and peppers for about 5 minutes and then cod and remaining ingredients.  Stir mixture and cover .  Cook under low flame for about 15-20 minutes.

You can serve this over rice or boiled potatoes.  Some of the cherry tomatoes will still hold their shape and will burst in your mouth…so good!

RIN RAN 009

BUEN PROVECHO!

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This entry was posted in Appetizers, Bacalao, Latin Traditional, Puerto Rican - Tipico, Spain, Vinegar. Bookmark the permalink.

15 Responses to COD FISH FRICASSEE – BACALAO EN SALSA

  1. I have never had salted cod prepared this way…they sure look very appetizing and moreish!

  2. Those look divine… the paprika and cumin must be amazing here. Bookmarked!
    Un beso! Espero que estes bien. XO

  3. Paz says:

    I want some, please! xoxo

  4. That sounds delicious Norma! I’ve never tried making salted cod before, but I’ve seen it for sale – thanks for the recipe!

  5. Inesita says:

    I personally had some & made white rice with it – yuuuummmy!
    the grape tomatoes did it for me – they would explode in your mouth……
    Bless those hands Girl!!!

  6. Nydia says:

    En Perú no es común el bacalao y por lo general se prepara para Viernes Santo. Cuando era pequeña y mi mami lo hacía nos obligaba tanto a comerlo que lo odié. De grande, cuando ya fue mi elección comerlo, no podía creer que niña no lo quisiera comer…ja,ja,ja…

  7. bellinivalli says:

    One day when I get to New York we can make this dish together. I even went so far as looking on iTravex for accommodation:D

  8. angelamroberts says:

    You always do the most fun things.

  9. Joan Nova says:

    You mentioned two of my three favorite ways to eat cod — the codfish salad and a la vizcaina. The third is Empanada Gallega made with cod. I’m adding salted cod to my shopping list this week!

  10. Yeah Norma… werk that bacalao :)

  11. Gregorio Rivera says:

    I see garlic in the instructions but not in the list of ingredients. I guess I’ll start with 2 cloves and see what happens. Making it tonight.

  12. Please stop posting your articles on my blog. It’s not right and I am not interested in promoting yours on my blog. You should ask permission.

  13. Pingback: Bacalao | RecipeReminiscing

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