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Old 27.02.2011, 18:23
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Re: Bacalao fish - how to cook

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I take a small pinch of the fish and taste it before removing it from the water. Thick pieces need at least 48 hours with the water changed and the fish rinsed every day.
I leave it in a pot in a sink with slightly running water for 2-3 days, totally changing the water from time to time.

Best quality I've found was in Norway (not surprising, since that's where most of it comes from).

Tom
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Old 07.03.2011, 14:08
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Re: Bacalao fish - how to cook

Well, I bought a slab Saturday in Ponte Tresa, currently soaking.

Some will go into tonight's fritto misto, the rest for Wednesday's polenta/

Tom
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Old 07.03.2011, 23:03
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Re: Bacalao fish - how to cook

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I've seen these dried fishes stacked up like cardboard in the fish section. I don't think I have ever had them, nor know what to do with them. I assume they have to be rehydrated first. Are they good?

If you have a simple recipe to try out, would you please share one?
Bacalhau is THE national dish of Portugal. They have it in dozens of varieties.

Here two ideas :


Bacalhau Recipe
Another Portuguese lesson. Bacalhau is cod fish.

Scurry off to the store now. Here is what to get;

1 lb. of salt cod ( most times found in little wooden boxes)
5 to 6 large potatoes
2 large onions, sliced
1 green peppers, sliced into slivers
3 hard-boiled eggs, sliced
4 cloves of garlic
black olives, those sliced ones are real good
black pepper to taste
2 tablespoons of parsley, chopped fine if fresh
1 tablespoon of vinegar or the juice of one lemon

Just a side note here that you might want to add either a 1/2 cup of red or white wine. Also, a little nutmeg can be added instead of wine. This dish can be bland to some folks.

suggestion.


Soak cod fish overnight. Boil the cod fish the next day in unsalted water for 15 min. Flake fish and set aside. Boil potatoes, slice and set aside. Slice onion, peppers, crush garlic and sauté in olive oil. In large casserole add a layer as follows, potatoes, then fish, sliced hard-eggs, onion, peppers , garlic. Sprinkle olives and parsley. Pour olive oil over the entire casserole. Cover and bake at 350 degrees for a 1/2 hour in a 3 qt. casserole dish.

Serves around 6

--------------------------------------------------------------




  • Soak the cod in cold water to cover for 24 to 36 hours, changing the water occasionally, drain. Flake the cod into small pieces, removing any bones. Set aside. In a large sauté pan, over medium heat, add 1/4 cup of the oil. When the oil is hot, add the onions and the garlic. Season with salt and pepper. Sauté until slightly golden, about 6 minutes.
  • Preheat the oven to 350ºF.
  • Grease a medium oven proof casserole dish with 1 teaspoon of olive oil. Season the potatoes with salt and pepper.
  • Spread half of the potatoes over the bottom of the prepared dish. Sprinkle half of the salt cod over the potatoes. Place half of the onion mixture over the salt cod. Top the onion mixture with more salt cod. Place another layer of potatoes over the top of the cod. Drizzle the entire pan with the remaining 1/4 cup of oil. Place in the oven and bake for 30 to 40 minutes, or until golden. Place on a serving platter. Garnish with the sliced eggs, olives, paprika and parsley.
  • 1 day 20 min prep
  • Yield: 4 to 6 servings.
----------------------------------------------------------------

and here the thing in German

Zutaten für Portionen


500 g Fisch, (Stockfisch)
500 g Kartoffel(n), gekocht und in Scheiben geschnitten 500 g Bohnen, grüne 500 g Rüebli [Karotte(n)]
5 große Zwiebeln
----- Salz und Pfeffer
----- Butter
für die Form Olivenöl
4 Knoblauchzehe(n) Petersilie
3 Ei(er), hart gekocht
1 Handvoll Oliven, schwarze

Zubereitung

Stockfisch für 24 Std. in Wasser einlegen, dabei einmal das Wasser wechseln. Anschließend die Fischstücke ca. 10 Min in ungesalzenem Wasser kochen lassen. Danach die Gräten entfernen und in kleinere Stücke zerlegen.

Zwiebeln in Scheiben schneiden, in reichlich (mindestens 2 Tassen) Olivenöl anbraten. Knoblauchzehen in dünne Scheiben schneiden, im Öl goldbraun anbraten.

Eine geräumige Auflaufform mit Butter ausschmieren. Geputzte Bohnen und dünn geschnittene Karotten getrennt voneinander in wenig Wasser dünsten.
Gemüse mit Salz, Pfeffer und ein wenig gehackter Petersilie bestreuen.
Sämtliche Zutaten abwechselnd schichtweise in die Auflaufform einlegen. 45 Minuten bei 180° im Rohr garen.
Mit 3 hart gekochten Eiern (in Scheiben geschnitten) und Oliven garniert servieren.
Zubereitungszeit: ca. 20 Min. Ruhezeit: ca. 1 Tag Schwierigkeitsgrad: normal

Last edited by Wollishofener; 07.03.2011 at 23:23.
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