Hey everyone, welcome to our recipe page. Today I’m gonna show you a way to prepare a special dish, Bacalao. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna smell and look delicious.
Bacalao Recipe. Bacalao (pronounced [bah-kah-LAH-oh]) is the Spanish term for dried and salted codfish. After the fish has been cleaned and eviscerated, it is salted and dried.
You can cook Bacalao using 13 ingredients and 6 steps. Here is how you cook it.
Ingredients of Bacalao
It’s 1 lb of Boned salted codfish.
You need 2 large of tomatoes.
Make ready 1 large of spoon of corn oil.
Make ready 1/2 large of orange bell pepper.
Prepare 1/2 large of yellow bell pepper.
Make ready 1/2 large of green bell pepper.
Prepare 1/2 large of red bell pepper.
It’s 1 large of Spoon of sofrito.
You need 1 large of spoon of recaito.
It’s 1/2 medium of onion.
Take 2 envelope of sazon.
It’s 2 clove of garlic.
You need 1 of white rice.
It is simply made with salt cod ( bacalao in Spanish), thin slices of garlic , and olive oil.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, ZuZu's chef, prepares it more simply, accompanying it with a crispy garlic crostini.
Bacalao step by step
Take the salted codfish out of the package and place in a large pot with enough water to cover the codfish. Boil for 45 minutes to an hour (you might need to add water if it starts to get low). You want cook most of the salt out. Once the fish is cooked strain it and set aside and make sure all bones are taken out (very important). Then chop finely and set aside..
Chop all bell peppers into thin strips. Also rough chop the tomatoes and set aside (try and keep as much of the juice as possible). Don't forget to mince the garlic..
Oil saute pan and start heat on medium. Add the garlic, sofrito, recaito, and sazon cook for about a minute (combine by stirring).
Now add the onion, bell peppers and tomatoes. cook until soft and well blended..
Lastly add the finely chopped codfish and combine well. Turn off heat (let it sit for about 5 minutes to allow the flavors to marry).
Serve over white rice.
I decided to try this recipe and everyone loved it!I halved the amount of capers and olives because I assumed it would come out salty but it didn't.Bacalao al Pil Pil is a traditional Basque dish, but it is well known all over Spain.
This recipe is meant to serve two as an appetizer, I think it would be great with.I added in some extra veggies per another Bacalao recipe (red bell peppers and celery) plus instead of salt I added i the juice from the capers for more flavor.I think I would add some if not all of the capers and olives at the end though as the flavors boiled out (I did add some fresh cilantro on top with the avocados) Pros.Bring a large pot of water to a boil.Remove cod from water, and save water for cooking potatoes.
