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Old 21.02.2011, 20:55
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Bacalao fish - how to cook

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?
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Old 21.02.2011, 20:58
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Re: Bacalao fish - how to cook

We have a recipe in Peru, I believe it originates in Spain or Portugal ???
Here it goes:

Spanish

Can't paste the English translation SORRY!
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Old 21.02.2011, 21:01
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Re: Bacalao fish - how to cook

http://www.sbs.com.au/food/recipe/31...9-Basque-style

I eat it all the time in Italy its delicious, especially when I eat it in the shade on the beach with salty hair and skin

Enjoy!
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Old 21.02.2011, 21:06
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Re: Bacalao fish - how to cook

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We have a recipe in Peru, I believe it originates in Spain or Portugal ???
Here it goes:

Spanish

Can't paste the English translation SORRY!

Nice. Are the recipes for them typically spanish or portugese?

Anyone happen to have a more basic recipe with easier to find ingredients, in case I'm out of rebanada de pan frito?

(Just kidding, I know what that means)

The hazelnut sounds interesting.
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Old 21.02.2011, 21:10
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Re: Bacalao fish - how to cook

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Nice. Are the recipes for them typically spanish or portugese?

Anyone happen to have a more basic recipe with easier to find ingredients, in case I'm out of rebanada de pan frito?

(Just kidding, I know what that means)

The hazelnut sounds interesting.
Spanish yes, we are a mixture of cuisines from all over I guess
My mom made this every year for Easter as we (Catholics) are not allowed to eat meat...
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Old 21.02.2011, 21:12
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Re: Bacalao fish - how to cook

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We have a recipe in Peru, I believe it originates in Spain or Portugal ???
Here it goes:

Spanish

Can't paste the English translation SORRY!
Gives me an opportunity to do something interesting. Quick and dirty translation:

Cod with chickpeas

Ingredients (for 4 people=

1kg unsalted cod in slices
400gr chickpeas
3/4 (cup? bottle?!!) white wine
15 roasted hazelnuts
1 stock cube
1 onion
2 cloves garlic
1 slice fried bread
Oil, saffron, parsley and salt

Directions

Grind the hazelnuts with the fried bread in a mortar. Finely chop the onion and garlic and fry all together. Put the oil, wine and pieces of cod in a clay pan (bit specific - blimey) and leave to simmer with the lid on until the mixture is soft. Stir occasionally. Add the chickpeas, fried mixture, the contents of the mortar, the stock cube, chopped parsley and a few strands of saffron. Mix all together and gently heat for several minutes. Serve.

Sounds interesting.
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Old 21.02.2011, 21:15
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Re: Bacalao fish - how to cook

My grandmother used to make a kind of stew with it. It was delicious. I never had it since because it was quite time consuming and you had to leave the bacalao soaking the night before. It's very popular in Portugal and some parts of Spain, the Basque Country comes to mind.
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Old 21.02.2011, 21:24
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Re: Bacalao fish - how to cook

This one is very common in the Basque Country and delicious. It's in English already:

http://www.spain-recipes.com/bacalao-pil-pil.html
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Old 21.02.2011, 21:24
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Re: Bacalao fish - how to cook

Soak bacalao over night, rinse well
fry peppers, garlic and onions, add bacalao and cook for a while
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Old 21.02.2011, 21:24
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Re: Bacalao fish - how to cook

These come to mind:

http://www.spain-recipes.com/bacalao-pil-pil.html
http://www.spain.info/en/saborea/rec...joarriero.html
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Old 21.02.2011, 21:50
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Re: Bacalao fish - how to cook

Buy thick pieces! Remember to soak the fish overnight.

These recipes for dried cod are known in Greece, Italy, France, Spain & Portugal.
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Old 21.02.2011, 21:52
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Re: Bacalao fish - how to cook

Depending on how thick the cod is you need to soak it overnight or for 48 hours. Change the water and rinse every 24 hours. We have a dedicated baby bath with a plug underneath in the laundry room.

My favourite recipe is roasted with cream and potatoes or on the bbq (best for the thick pieces). From my MIL from Portugal:

Roasted with cream and potatoes (Bacalhau de Natas)
1. Soak rings of onion in water to take the sting out
2. Layer onion rings on bottom of the baking dish and cover with a layer of sliced potatoes. Put de-salted cod pieces on top
3. Cover with cream and a little salt and pepper to taste
4. Cook for at least an hour.

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Buy thick pieces! Remember to soak the fish overnight.
Everyone wants the thick pieces, so the shops sell them in a mixed pack. The thin pieces are good for boiled and fried dishes though.

Here's all the different versions:

http://www.epinions.com/content_1353162884

Yummy :-)
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Old 21.02.2011, 22:03
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Re: Bacalao fish - how to cook

OK, so the fish itself comes from Norway.

The Norwegians swear that the salted version is the better, but both come from the same fish (skrei, i.e. 4 year old or so cod).

I've bought it in Norway and in Italy, seems that I can find slightly better quality in Norway, but really not much different.

I soak it three days with a slowly running tap.

Portugal has the greatest number of recipes (and I love them all). Personally, I invent my own. Best I've had was by some innovative cook in Oslo 6 or 7 years ago.

Tom
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Old 22.02.2011, 11:00
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Re: Bacalao fish - how to cook

I like bacalao! I usually do a simple dish of tomatoes and bacalao (the sauce would be tinned or fresh tomatoes, with onion, garlic, maybe a red pepper, sometimes a good pinch of paprika or smoked paprika even, or some fresh herbs - don't have a specific recipe, I just make it up depending on mood).

I have also used bacalao for salt cod fritters (with mashed potato, so a bit like fish cakes really).

But the main dish this post has reminded me of, is Ackee and Saltfish, which was one of my favourite very quick after work dinners pre-CH (assuming you are organised enough to soak the fish before hand!). It wasn't bacalao, strictly speaking - I think bacalao refers specifically to proper dried salted cod?? I used to use saltfish labelled as 'ling'.
Fry onion (or spring onion), red pepper, green pepper, fresh thyme, some fresh tomato maybe, and Scotch Bonnet pepper (to taste), then chuck in the soaked and drained saltfish. Cook through (this is quick). Add can of Ackee. Season. Done!
(This is not an authentic recipe for ackee and saltfish, just my own version.)
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Old 22.02.2011, 13:15
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Re: Bacalao fish - how to cook

Love to see all the recipes here! I've always just soaked it for 48 hrs - changing the water 3 or 4 times. Then cut into bite size pieces, dust with plain flour and shallow fry.

We always have it for Christmas eve in America and I love to have cold leftovers for my Christmas breakfast. In America, I only saw it at Christmas but was very excited to see it in Manor from the time we got here in October up to now. Is it stocked all year round?

I must try other recipes with it!!
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Old 22.02.2011, 22:53
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Re: Bacalao fish - how to cook

I was just looking at new food blogs and found this - the feature recipe is for salt cod. I love fennel so should be a good one:

http://www.healthygreenkitchen.com/s...lic-aioli.html
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Old 22.02.2011, 23:08
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Re: Bacalao fish - how to cook

I now realize I've had this before. I've just never prepared it myself.

I'll prepare it this weekend. I suppose I should start soaking tomorrow.

Should it be refridgerated while it soaks, or is room temperature alright? Also, does it have an odor?
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Old 23.02.2011, 00:56
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Re: Bacalao fish - how to cook

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I now realize I've had this before. I've just never prepared it myself.

I'll prepare it this weekend. I suppose I should start soaking tomorrow.

Should it be refridgerated while it soaks, or is room temperature alright? Also, does it have an odor?
I put it in the fridge. It smells some but not bad, much less than the fish out of water! lol. I usually put it in one of those glass dishes that have glass covers. Definitely cover it either way.

Don't change the water too often or you run the risk of bland fish. It's quite a balancing act. You are brave to try with no assistance of generations of knowledge.

You could taste the fish a few times to check the saltiness, but test bits from the middle as the outside loses the salt first.
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Old 23.02.2011, 01:18
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Re: Bacalao fish - how to cook

This is one of my favourite Bacalao recipies. It is very typical in Catalunya and it's called Bacallá amb samfaina (kind of ratatuille)

http://spanishfood.about.com/od/main...aosamfaina.htm


Very yummy!! but I don't have the chance to cook it often because my man doesn't eat any kind of fish......
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Old 23.02.2011, 10:56
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Re: Bacalao fish - how to cook

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You are brave to try with no assistance of generations of knowledge.

You could taste the fish a few times to check the saltiness, but test bits from the middle as the outside loses the salt first.

I'm sure its in my genes.

Does it make sense to salt the water it is hydrating in?
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