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1 lb. dried salted cod (or fresh cod fillets may be substituted)
Cover the dried bacalao with water and let set for 24 hours, refrigerated, changing the water at least every three hours. Drain well and if the water is still salty, then repeat the soaking. Sometimes this takes twice even three soakings of 24 hours each, constantly changing the water.
If using the fresh cod, marinate the fillets in the juice of 1/2 lemon, refrigerated overnight.
Cover the bacalao with water and poach for 30 minutes and drain. Tear the fish in small pieces and set aside.
Sauté the onions in the olive oil, add the bacalao pieces and the remaining ingredients. Bring to a boil, lower the heat and simmer for about 30 minutes.
This is a delicious dish and well worth the effort. The Provencal sauce may be used with any fish fillets.
Poster's Notes:
Posted by Elena Eder
Nutritional Info Per Serving: N/A
3 tablespoons olive oil
2 medium onions
4 cloves garlic
3 tablespoons chopped parsley
6 medium tomatoes, chopped
1 red or green bell pepper, chopped
1 carrot, chopped
1/2 cup white wine
1 rectangular bouillon cube or about 1-1/2 cups stock
2 lbs. potatoes, diced (optional but nice and customary)
Now that we know that Bacalao (Spanish spelling) is cod or hake, here is a great recipe that is often prepared in Venezuela. My friend who is French and grew up in Madrid often tells that her mother wouldn't let her leave the table without finishing her Bacalao. (Now she loves it, especially this recipe which she gave me).