Our family has always bonded over food. And the one thing that I will forever associate with my grandfather is his Bacalao dish. The clamor for this is so monumental that my uncles & aunts (and us grandkids) fight over who can get the most servings.
Bacalao for us is served every Holy Week, especially on Good Friday and Black Saturday. It has become tradition that we beg my grandpapa,Papajoelouis, to make it every year and our vacation to Legazpi will not be complete without it.
Now that he is getting older the dish is harder to make because (1) with worsening eyesight it is harder to debone the fish and (2) he forgets the recipe. Believe me Ive tried coercing it from him but it might be so secret that what he tells me doesn't seem to taste as good as his final product.
Luckily I was able to find a recipe that is somewhat similar and with a little tweaks my uncles and aunt say it tastes just as good!!
What will u need?
1. Salted (daing) labahita -500 g
2. Olive oil for frying and seasoning -1/3 c
3. Garlic (chopped) -1/3c
4. Potatoes (chopped and sliced circularly) -4 big pcs
5. Garbanzos - 2 cans
6. Tomato sauce (200g) and paste (3tbsp)
7. Bell pepper (sliced into strips)-4pcs
8. Olives (optional)
First soak the fish overnight to remove most of the salt. Then dredge in a little flour and fry with olive oil. Afterwards drain and wait for it to cool. Once cooled you can debone the fish. In a pan saute the garlic, add the garbanzos followed by the tomato sauce and paste. Afterwards add the chopped potatoes, bell peppers and olives. Cover and simmer for about 15 minutes. While this is happening you can fry the circularly sliced potatoes. We will use this as toppings once we plate the Bacalao. After the 15 minutes is up you can add the deboned fish. Stir every once in a while for about 5 minutes. Once the time is up you can plate the dish!! Place all of the Bacalao in a pyrex dish and arrange the fried potatoes on top. Tadah serve while hot on a bowl of heaping rice!
What i love about this is that it gets better every time you reheat the Bacalao. Yummmm!!!
Who is sab_adventures?
I have always wanted to write. This will now be a creative outlet-- home to all my arts and crafts. So feel free to browse around my everyday adventures.