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Bacalao

Name: Bacalao
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8 servings
Ingredients: 1 livre (500 g) de morue salée-séchée, désossée, sans peau, rincée et, coupée en morceaux de 2 po (5 cm); 1/4 tasse (60 ml) d’huile d’olive; 1 tasse (250) d’oignon, haché; 3 gousses d’ail, émincées; 1/4 tasse (60 ml) d’amandes, hachées; 1 c. à thé (2 ml) Club House® Piment de Cayenne broyé; 1 boîte (796 ml) de tomates broyées, non, égouttées; 1 livre (500 g) de pommes de terre, pelées, coupées en cubes et, cuites (environ 4 tasses/1 L); 1 pot (225 mL) de piments doux d’Espagne, tranchés et non, égouttés; 1/3 tasse (75 ml) d’olives farcies de piment doux d’Espagne, tranchées; 2 feuilles de laurier; 1 1/2 c. à thé (7 ml) feuilles dorigan; 2 c. à table (30 ml) de persil frais, haché

By: Club House Kitchens

Made With:

Bacalao is a Spanish stew of salt cod, tomatoes, potatoes and garlic. It is traditionally served during the Christmas and Lenten season. Be sure to allow time to soak the salt cod to remove most of the salt.

Recipe Info

Prep Time:

15m
Cook Time:

35m
Servings:

8
User Rating:

Ingredients

1 livre (500 g) de morue salée-séchée, désossée, sans peau, rincée et, coupée en morceaux de 2 po (5 cm)
1/4 tasse (60 ml) d’huile d’olive
1 tasse (250) d’oignon, haché
3 gousses d’ail, émincées
1/4 tasse (60 ml) d’amandes, hachées
1 c. à thé (2 ml) Club House® Piment de Cayenne broyé
1 boîte (796 ml) de tomates broyées, non, égouttées
1 livre (500 g) de pommes de terre, pelées, coupées en cubes et, cuites (environ 4 tasses/1 L)
1 pot (225 mL) de piments doux d’Espagne, tranchés et non, égouttés
1/3 tasse (75 ml) d’olives farcies de piment doux d’Espagne, tranchées
2 feuilles de laurier
1 1/2 c. à thé (7 ml) feuilles dorigan
2 c. à table (30 ml) de persil frais, haché

Nutrition Information

(per serving)

Calories 246
Cholesterol 25
Protein 14
Saturated Fat 1
Sodium 1304

Instructions

Pour cold water over cod in large bowl. Cover. Refrigerate at least 4 hours or up to 2 days, changing water 3 times a day, until most of the salt is removed. (The less time the cod is soaked, the saltier it will be.) Drain. Break cod into large flaky pieces. Set aside.
Heat oil in large skillet on medium heat. Add onion, garlic, almonds and red pepper; cook and stir 3 minutes or until onions are softened. Stir in tomatoes. Bring to boil, stirring occasionally. Reduce heat to low; simmer, uncovered, 15 minutes or until most of the liquid has evaporated.
Gently stir in flaked cod, cooked potatoes, pimientos, olives, bay leaves and oregano until well blended. Bring to boil. Cover. Reduce heat to low; simmer 15 minutes longer or until cod is tender. Stir in parsley. Serve over rice, if desired.