Bacalao Con Samfaina Cod Fish With Vegetables Recipes
BACALAO CON SAMFAINA (COD FISH WITH VEGETABLES RECIPE)
I used to have the recipe around here for this. It sounds the same to me, if it is the same thing it is really good: http://spanishfood.about.com/od/maincourses/r/bacalaosamfaina.htm
Provided by Tea Girl
Categories Spanish
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place boneless, skinless salt cod in cold water and soak at least 24 hours. Change the water 2-3 times.
- Remove the fish from water. Pat dry with a paper towel and cut into pieces. Pour 1/4 cup oil into heavy-bottomed frying pan and heat to medium heat.
- Cover fish in flour, then fry fish in pan. Brown on both sides. Remove from frying pan and set aside.
- Place the onions, garlic and bell peppers into the frying pan and sauté in the oil.
- Add eggplant and zucchini and mix. Sauté a little more. Add a cup of water. Cook for approximately 5-10 minutes.
- Add the fish back into the frying pan and stir. Cook about 10 minutes. Serve with bread or rice.
Nutrition Facts : Calories 724.6, Fat 30.9, SaturatedFat 4.5, Cholesterol 172.7, Sodium 8006.3, Carbohydrate 34.8, Fiber 13.3, Sugar 14.8, Protein 77.8
BACALAO A LA VIZCAINA (BASQUE STYLE CODFISH STEW)
This Spanish-style fish stew from the Basque region of Spain is a traditional peasant dish popular in all Spanish-speaking countries (where each has given it their special twist). For example, in Mexico it is usually made for Christmas, New Year's Eve, and Lent; in Puerto Rico it is a year-round favorite but most enjoyed during Lent. This is one of the Puerto Rican versions.
Provided by Milly Suazo-Martinez
Categories Soups, Stews and Chili Recipes Stews Seafood
Time 9h15m
Yield 8
Number Of Ingredients 14
Steps:
- Soak the salted cod in about 2 quarts of water, changing the water 3 times over the course of 8 hours. Drain and cut the fish into bite-size pieces.
- Layer the half of each ingredient in the following order: potatoes, cod fish, onions, hard-boiled eggs, capers, garlic, olives, roasted red peppers, and raisins. Place the bay leaf on top, then pour half the tomato sauce and half the olive oil. Repeat with the remaining ingredients in the same order. Pour the water and white wine on top. Do not stir.
- Cover and bring to a boil over medium heat. Reduce heat to medium-low and simmer until the potatoes are tender, about 30 minutes.
Nutrition Facts : Calories 474.5 calories, Carbohydrate 31.6 g, Cholesterol 192.3 mg, Fat 18.9 g, Fiber 3.8 g, Protein 42.3 g, SaturatedFat 3.2 g, Sodium 4353.3 mg, Sugar 9.3 g
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