Bacalao
Bacalao

Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, we’re going to prepare a special dish, bacalao. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Bacalao (pronounced [bah-kah-LAH-oh]) is the Spanish term for dried and salted codfish. After the fish has been cleaned and eviscerated, it is salted and dried. It's then sold whole or in fillets, with or without the bone.

Bacalao is one of the most popular of recent trending meals in the world. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look fantastic. Bacalao is something which I’ve loved my whole life.

To begin with this recipe, we must first prepare a few ingredients. You can cook bacalao using 13 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Bacalao:
  1. Make ready 1 lb Boned salted codfish
  2. Get 2 large tomatoes
  3. Get 1 large spoon of corn oil
  4. Prepare 1/2 large orange bell pepper
  5. Prepare 1/2 large yellow bell pepper
  6. Make ready 1/2 large green bell pepper
  7. Get 1/2 large red bell pepper
  8. Make ready 1 large Spoon of sofrito
  9. Make ready 1 large spoon of recaito
  10. Get 1/2 medium onion
  11. Prepare 2 envelope sazon
  12. Take 2 clove garlic
  13. Make ready 1 white rice

This dish is rich and not salty at all. Bacalao is delicious when made into fritters, coated with bread crumbs and deep-fried, or served stuffed into a roasted sweet pepper. Angela Tamura, ZuZu's chef, prepares it more simply, accompanying it with a crispy garlic crostini. I decided to try this recipe and everyone loved it!

Instructions to make Bacalao:
  1. Take the salted codfish out of the package and place in a large pot with enough water to cover the codfish. Boil for 45 minutes to an hour (you might need to add water if it starts to get low). You want cook most of the salt out. Once the fish is cooked strain it and set aside and make sure all bones are taken out (very important). Then chop finely and set aside.
  2. Chop all bell peppers into thin strips. Also rough chop the tomatoes and set aside (try and keep as much of the juice as possible). Don't forget to mince the garlic.
  3. Oil saute pan and start heat on medium. Add the garlic, sofrito, recaito, and sazon cook for about a minute (combine by stirring)
  4. Now add the onion, bell peppers and tomatoes. cook until soft and well blended.
  5. Lastly add the finely chopped codfish and combine well. Turn off heat (let it sit for about 5 minutes to allow the flavors to marry)
  6. Serve over white rice

I halved the amount of capers and olives because I assumed it would come out salty but it didn't. Drain the cod and break it into small flakes with a spoon. Bacalao guisado, Puerto Rican Cod Stew, is a quick and delicious meal perfect to feed a crowd or for batch cooking. Dried and salted cod, sometimes referred to as salt cod or saltfish, is cod which has been preserved by drying after salting. Cod which has been dried without the addition of salt is stockfish.

So that is going to wrap this up for this special food bacalao recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!