Bacalao Con Nueces Cod With Walnuts Recipes

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.

BAKED BACALHAU / SALTED COD

Steps:

• Preheat oven to 375 degrees.
• Place potatoes in a large pot of water bring to a boil, and cook for 5 minutes and remove placing on towels to air dry.
• Drizzle 1/4 cup olive oil in a large heavy bottom pan Saute garlic for 30 seconds and stir in potatoes, then sliced onions and peppers.
• Mix salt pepper, parsley and paprika together.
• Season the vegetables with 3/4 of the mix.
• Season the cod with the remaining spice mix.
• Nestle the cod in between the vegetable mix.
• Drizzle with Olive oil and add white wine.
• Place in the oven and cook for 30 minutes or until its all cooked through.
• Toss the mixture every once or twice so that all flavours get incorporated.
• Raise oven to 425. Toss and top with olives baking for 10 more minutes.
• Enjoy!

BACALAO A LA VIZCAINA (BASQUE STYLE STEWED SALTED COD)

Steps:

• Soak bacalao in water for 4 hours, changing the water twice.
• Add bacalao to a large pot and cover with water. Cover and bring to a boil.
• Put the lid askew and lower heat to a simmer. Cook for 15 minutes.
• Drain the bacalao and using a fork flake the bacalao into bite-size pieces.
• Drizzle 1 tablespoon of olive oil in a large skillet and heat over medium-high heat.
• Layer half of the potatoes, cod, garlic, onion, pimentos, olives, capers, oregano, sauce, paprika, cumin, and 1/4 cup olive oil. Repeat layering with remaining ingredients.
• Pour remaining olive oil, white wine, and water. Shake the skillet to distribute and tuck in bay leaf.
• Bring to a boil, lower to a simmer and cover. Cook for 30 mins or until potatoes are tender.
• Serve alone or with white rice.