salt cod recipes spanish

Thinly slice 3 cloves of garlic finely dice 1 small onion finely dice 12 of a red bell pepper and 12 of a green bell pepper pat down a 14 oz400 gram fillet of cod with paper towels cut it into 4 evenly sized pieces then season them with sea salt and freshly cracked black pepper. Remove from the oven let cool until they can be handled and then peel and pass the warm potato pulp through a ricer into a bowl or mash in a bowl with a fork.

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Fry the fritters.

. Drain cod cover with water and cook until tender. Heat about 34 inch oil in a large heavy frying pan. Put the salt cod in a baking dish or another container.

Then add the onion tomatoes thyme and hot pepper. When mixture bubbles add onion whole garlic. Norwegian Salt Cod Stew Bacalao by The Forked Spoon.

Put the cod mixture back on the heat and start adding in the potatoes handful by handful. Place the soaked fish in a saucepan and add cold water to cover then add the white vinegar diced carrot ribs of celery. Lightly oil a shallow 8-inch square dish and heat your milk in a sauce pan.

Sauté for 30 seconds or just until fragrant. Add the fritters and cook over a medium-high heat for about 4 minutes. Drain on kitchen paper then serve.

The Forked Spoon For a delicious northern recipe this Norwegian Salt Cod Stew or Bacalao from the Spanish word for cod is made with salt cod olive oil stewed tomatoes garlic shallots and potatoes. Heat a non-stick frying pan with a medium. Layer the half of each ingredient in the following order.

The paprika in the sauce makes this a very colorful and aromatic dish and a good main course especially for Lent. Place salt cod in a large container of cold water and soak it up to 24 hours prior to preparing the dish changing the water several times during soaking. When the butter has melted add the chopped garlic spring onions and green pepper and cook on a.

Rinse the cod again and measure the fillet at the thickest point. Soak the salted cod in about 2 quarts of water changing the water 3 times over the course of 8 hours. Salt cod can then be poached or baked or used in stews fishcakes or fish mousses.

Heat another pan with oil and fry the shoestring potatoes in small batches until crispy -- reserve in a bowl until all are fried. Preheat the oven to 400F 200C. To remove salt soak about 20 hours in fresh cold water changing water 4 to 5 times.

Spoon out a rounded tablespoon or so of the batter scrape it into the oil using another spoonremember irregular is betterand fry until golden brown and cooked through 2 to 3 minutes. You soak the cod and soak sprout and boil the chickpeas as above. First fry the fresh codfish then prepare a sauce made of smokey Spanish paprika vinegar and lemon juice.

Serve with plain rice or home-fried potatoes. Add the chopped onion garlic and pepper and cook on a gentle heat for 10 minutes until soft. Once the salt cod has soaked enough discard the water and squeeze the excess water out of the fish.

Cook uncovered for 7 to 10 minutes until softened and reduced somewhat stirring every few minutes. Heat the oil and sauté the onions leek and peppers with a little salt for 5-7 minutes until softened. Add the fresh chopped tomatoes and piquillo peppers and cook on a low heat for 30 minutes.

When hot add the oil and garlic. Add the garlic bay leaf and cumin. In large skillet with cover or Dutch oven heat oil 14 cup lard bacon and ham.

Let it soak in the water for at least 8 hours in the fridge. Heat 3 inches of the oil in a high-sided saucepan over medium-high heat until it reaches 350F 177C. Turn them over and cook for a further 4 minutes on the other side until crisp and golden.

Refresh the water once. Refrigerate a minimum of 4 hours but. Remove any skin or fishbones.

Drain and cut the fish into bite-size pieces. Add the white wine increase the heat and reduce the liquid by half. Bring to a boil over medium-high heat.

Let the dough cool to room temperature and then refrigerate. Pierce the potatoes in a few places place in the oven and bake until tender when pierced with a fork about 1 hour. To do so butter the sides of a large bowl and wrap the croquette dough inside covered directly with plastic wrap.

When the water comes to a. Heat a large wide saucepan or a deep skillet. Finally add in the cod and onion mixture and mix well.

Place alternate layers of potatoes cod olives and peppers in a casserole dish clay cazuela or tagine with the final. In a large saucepan heat the olive oil and the butter over medium heat. Taste for salt and adjust.

Reduce heat to low. Stir in the nutmeg and a pinch of black pepper. Potatoes cod fish onions hard-boiled eggs capers garlic olives roasted red peppers and.

Bacalao is a hearty dish Credit. Keep half a liter of the boiling liquid and strain them. To rehydrate salt cod soak it in cold water for 24 to 48 hours and change the water frequently.

Several hours before you plan to cook the cod start the sauce for which they take over 5 hours in Spain but you may need less. Add cold water until the fish is fully submerged. While the potatoes are boiling place the bacalao in another saucepan and add enough cold water to cover by 1 inch.

Add the reserved salt fish and simmer for 5 minutes. Boil potatoes in their skins then remove the skins and slice about 5mm thick. Make sure you remove the skin and ALL bones from the cod once it is cool enough to handle.

Sauté the eggs with the rest of the mixture for a couple of minutes -- until about halfway cooked.

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