Food is a common ground, a universal experience ~ James Beard
It has been family tradition every Holy Week to have my grandfather's recipe of Bacalao. The taste of salty fish, tomatoes sprinkled with bell peppers and garbanzos is just divine and nostalgic. (yehp! Garbanzos. I know it isnt in traditional recipes but it is what makes my Papa's unique)
For the longest time I've been trying to look for the same recipe. Papa is 80+ years old now, and his memory isn't as sharp so I havent been able to pry the actual recipe from him. He's given me approximate ingredients and steps, but the OC-baker/cook in me is too intimidated by approximates in order to pull of his instructions. (Also, I dont think my efforts will live up to his.)
Luckily I was able to find a recipe that's simple (but multiple star rated) online at Spanisfood.about.com and I'm willing to give it a try. It has the same ingredients as Papa's (minus the garbanzos) and the steps are similar in nature. Look out for future posts as the final product might just be featured!
Cod Fish with Tomato Sauce Recipe (Bacalao)
Prep Time: 10 mins, cook time: 20 mins
Yield: 6-8 servings
The salted cod fish must be soaked in water for AT LEAST 24 hours, preferably 48 hours before cooking. This is necessary to leach out the salt. Change the water 2-3 times in a 24-hour period. If bacalao is not soaked, it will be so salty that it will not be edible!
Remove the fish from the water. Pat it dry with paper towels. Cut into 3-inch squares and set aside. Pour about a 1/4 cup of olive oil into a large, open frying pan on medium heat. Put flour onto a plate and dredge cod in flour. When the frying pan is hot, place the fish in the pan and brown fish lightly on both sides. Set aside.
Add the rest of the olive oil to the same frying pan. Add the chopped onion and garlic and sauté until the onion is translucent. Add the crushed tomatoes and bay leaf. Simmer for about 10 minutes, stirring often.
Add the cod fish back into the frying pan and reduce heat. Add the sliced, roasted red peppers and let simmer for about 5 minutes.
Serve with fried potatoes (and garbanzos)
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.