Bacalao Recipes Puerto Rican Style

BACALAITOS | CODFISH FRITTERS

Steps:

• Rinse fish thoroughly before placing into a bowl of water. Refrigerate for 3 hours, then drain water and add fresh water. Repeat 1 more time.
• Drain water after the second 3 hour round. Place fish into a pot with 3 cups of water and vinegar. Bring water to a boil, lower heat to a simmer and cook for 10 minutes. Remove pot from heat and let water cool.
• Meanwhile, in a large bowl add in remaining ingredients, except for the water.
• Next, using a colander, drain fish into a new bowl, and reserve 1 cup of the salted fish water.
• Using your hands, shred fish as finely as desired.
• Add the 1 cup of salted water to the flour mixture, and mix together. Next, slowly add an additional cup of fresh water to the mixture. For a thinner and crispier bacalaito, add in up to another cup of fresh water. Mix together to form a pancake like batter.
• Next, fold in your fish and let batter sit for ten minutes.
• After 10 minutes, to a frying pan add in 1 1/2 inches of vegetable oil for frying. Once oil is hot, ladle in 1/4 cup of batter, in a long stride to create a long bacalaito.
• Fry until edges are lightly brown, and flip over. Cooking for 2-3 minutes per side, or longer for a crispier bacalaito.

BACALAITOS RECIPE

Steps:

• Place the bacalao in a bowl and fill it with water. Let it soak overnight (for at least 5 hours). Drain and rinse with water a couple of times to get rid of the excess salt. Transfer to a pot and fill with water. Bring to a gentle simmer and cook for 12 minutes. Remove from heat and let it cool down. Remove skin and bones (if any) and shred. Set aside. In a bowl, combine flour, baking powder, baking soda, adobo, garlic powder, and onion powder. Slowly pour the water and whisk until everything is well incorporated and you have a thin batter. Mix in the shredded bacalao. In a large saucepan, heat oil. Drop around 2 Tbsp of batter into the hot oil and cook until golden. Repeat with the rest of the batter.

EASY BACALAO - PUERTO RICAN FISH STEW

Steps:

• Heat oil in a large high-sided skillet or Dutch oven over medium heat. Add onion and cook, stirring occasionally, until softened, about 2 minutes. Add garlic and cook, stirring, for 1 minute.
• Add fish, tomatoes and their juices, chile pepper, cilantro, olives, capers, oregano and salt; stir to combine. Add up to 1/2 cup water if the mixture seems dry. Cover and simmer for 20 minutes.
• Remove from the heat. Serve warm or at room temperature, garnished with avocado if desired.

SERENATA DE BACALAO (PUERTO RICAN CODFISH SALAD) RECIPE - (3.9/5)

Steps:

• Advance Prep: Soak the cod overnight, draining and rinsing several times to remove the extra salt. 1. Place in a pot of fresh water and cook at medium heat for 15-20 minutes. Drain and flake. Remove any bones. 2. In another pot with fresh water, place the potatoes, green plantains, yautía (malanga), or other root vegetables, add salt to taste, and boil until the vegetables are tender. Check for doneness, usually 10-12 minutes. Drain. 3. In a large dish, thoroughly layer the potatoes slices, half of the codfish, the vegetables, the rest of the codfish, and place the tomato slices on top. Add the onions, sprinkle the capers and add the egg wedges. 4. In a small bowl mix olive oil, vinegar, garlic, salt and black pepper. 5. Pour dressing mixture over codfish mixture and toss just enough to evenly coat. 6. Taste and re-season if necessary. Serve or refrigerate until ready to serve.

BACALAO A LA VIZCAINA (BASQUE STYLE CODFISH STEW)

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.