BACALAO
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 is served at ZuZu for $8.00. This recipe is meant to serve two as an appetizer, I think it would be great with soup and a salad! The cod has to be soaked overnight and the water must be changed an average of two times.It is served with garlic-rubbed, toasted olive "oiled" crostini! (I am sure you at least got my drift!)
Provided by Manami
Categories Potato
Time 1h15m
Yield 1 clay dish for 2, 2 serving(s)
Number Of Ingredients 10
Steps:
- Soak the cod overnight in cold water, changing the water a couple of times.
- Remove the fish from the water and clean away any bone or skin.
- In a small saucepan put in the cleaned fish, chopped onion, garlic, celery, bay leaf and white wine, and cover with cold water.
- Bring the saucepan to a boil and allow to simmer for 15 minutes.
- In a separate pan, place the potato and cover with cold water, simmer until the potato is soft, and drain placing through a potato ricer or mash them lightly.
- Heat the cream together with the butter in a separate pan until the butter has melted.
- Remove the fish from the liquid and place it in a small food processor.
- Add the cream and melted butter to the food processor and pulse lightly.
- Combine the mixture in the food processor with the potato, add the truffle oil and mix well using a rubber spatula or spoon.
- Season the mixture with salt and pepper to taste. (Do not mix the potato together with the fish using the food processor or the mixture will become starchy.).
- At ZuZu, Bacalao is served in a clay baking dish after running it under the broiler to brown it slightly.
Nutrition Facts : Calories 1101.5, Fat 49.2, SaturatedFat 29.1, Cholesterol 401.1, Sodium 12008.6, Carbohydrate 27.8, Fiber 3, Sugar 3.1, Protein 111.3
OLD WORLD STYLE BACALAO
Steps:
- Sautee onions and green peppers in a frying pan when onions and peppers are sweated add pollock fish and do not over cook fish over 2-3mins. Add tomato paste to get a light gravy no so thick if you want to use the tomato paste. add garlic,papirika, sazon seasoning,let ingredients simmer 10mins the your ready to serve over rice or coucous.
BACALAO A LA MEXICANA (DRIED COD MEXICAN STYLE
Make and share this Bacalao a La Mexicana (Dried Cod Mexican Style recipe from Food.com.
Provided by aaanajera
Categories Mexican
Time P1DT13h
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Soak the cod in cold water to cover for 12 hours, changing the water 2 or 3 times. Drain. Place in saucepan cover with water and bring just to a boil. Drain, remove the skin and bones, shred the flesh and set aside.
- Remove the stem and seeds from the chile ancho and soak in hot water for 10 minutes. Drain then puree in blender with the tomatoes and strain.
- Heat the oil in a large skillet, add the onion and garlic over low heat until transparent. Add the puree and cook over low heat until it thickens. Add the cod, bay leaf, cinnamon, pepper, red peppers, almonds, raisins, olives, capers and parsley. Stir, then cook over medium heat, covered, for 15 minutes. Add the potatoes, cover and cook over high heat for 10 more minutes to heat through. Add salt if required.
- Garnish with the chiles gueros.
Nutrition Facts : Calories 575.9, Fat 21.2, SaturatedFat 2.8, Cholesterol 172.4, Sodium 8358.3, Carbohydrate 18.6, Fiber 4.3, Sugar 4.9, Protein 75.7
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