Codfish Pudding Bacalao A La Gallega 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.

MARIA'S PORTUGUESE BACALAU

Steps:

• Soak the dried salted cod in cold water for 24 hours, changing the water several times.
• Bring a large pot of water to a boil. Add the soaked cod, and boil for about 5 minutes, or until fish flakes easily with a fork. Remove cod from water, and save water for cooking potatoes. Remove skin and bones from the cod, and flake the meat into pieces using a fork. Set fish aside in a large bowl.
• In a small bowl, stir together the olive oil, 1 clove of garlic, 1 tablespoon of parsley, red pepper flakes, and black pepper. Pour over the fish, and toss lightly to coat.
• Preheat the oven to 350 degrees F (175 degrees C). Place the potatoes into the fish water, and bring to a boil. Cook for 20 minutes, or until tender. Drain under cool water, peel and cut into 1/4 inch slices.
• While the potatoes are cooking, melt the butter in a large skillet over medium heat. Add the onions, and saute until golden and caramelized. Stir one clove of garlic into the onions. Set aside.
• Layer half of the potato slices in the bottom of a greased 8x11 inch baking dish. Cover with half of the cod, then half of the onions. Repeat layers, ending with onion.
• Bake for 15 minutes in the preheated oven, until lightly browned. Before serving, garnish the top with green and black olives, and hard-cooked eggs. Sprinkle with remaining parsley.

PULPO A LA GALLEGA

Steps:

• Fill a large soup pot with water, enough to submerge the octopus.
• Cut onion in half and add to water, along with the bay leaves.
• Some will say that also adding a wine cork (yes a wine cork) will ensure a tender octopus.
• You are within your rights to use your culinary judgement on that particular point.
• hehe Bring the water to boiling, and submerge the octopus 3 or 4 times, to scald it basically.
• Bring the water back to a boil and place the octopus in the water.
• This time we will leave it in there.
• Reduce heat to a simmer, and cook the octopus 20 minutes-- a larger octopus will require longer cooking time-- up to 45 minutes.
• Remove from water, and slice diagonally into rounds (ovals really).
• The slices should be about 1/2" thick.
• Presentation: Arrange potato rounds on a plate or wooden serving tablet and top each with a slice of octopus.
• The potato should be about the same size as the octopus slices, if not, then cut potatoes accordingly.
• Liberally sprinkle paprika and sea salt over all and drizzle with extra virgin olive oil.
• You may wish to garnish with chopped parsley.