“My tía Carmen made a salted codfish (bacalao) stew with canned tomatoes that was so tasty, I’d ask her to send me back to Connecticut with a container of it so I could enjoy it during the week. I always use fresh produce when I can, because it has a brighter flavor than canned. So this version uses fresh tomatoes. Serve it over brown rice or in crisp lettuce leaves.” — Angelo Sosa, co-author of Healthy Latin Eating, Our Favorite Family Recipes Remixed
Soak cod overnight in cold water, changing and discarding the water several times. Drain and rinse in cold running water. In large saucepan or skillet, cover fish with fresh water and bring to a boil; simmer, uncovered, 20 minutes or until fish ...
This dish is rich and not salty at all. Bacalao is delicious when made into fritters, coated with bread crumbs and deep-fried, or served stuffed into a roasted sweet pepper. Angela Tamura, ZuZuâ€™s chef, prepares it more simply, accompanying it with a crispy garlic crostini. Bacalao is served at ZuZu for $8.00. This recipe is meant to serve two as an appetizer, I think it would be great with soup and a salad! The cod has to be soaked overnight and the water must be changed an average of two times.It is served with garlic-rubbed, toasted olive "oiled" crostini! (I am sure you at least got my drift!)
Bacalao recipe. Ready In: 60 min. Makes 4 servings 464 per serving Ingredients: salt cod, onions, butter, garlic clove, potatoes, bread crumbs, green olives, black olives, eggs, parsley leaves, wine vinegar, olive oil, black pepper