Cod for Bacalao Recipe: A Flavorful Spanish & Latin Tradition
Bacalao, a dish made from salted cod, is a staple in many Spanish and Latin American cuisines. Known for its rich flavor and versatility, bacalao is often prepared in various ways, such as stewed, fried, or baked. This beloved dish has deep cultural roots, especially during religious holidays like Lent and Christmas, when many households prepare their version of this salted cod dish.
Here’s an in-depth look at preparing cod for bacalao, ensuring that you create a flavorful and satisfying meal while respecting its traditional roots.
What Is Bacalao?
Bacalao is a term used for dried and salted codfish. Historically, cod was salted and dried to preserve it before refrigeration was widely available. This preservation method allowed the fish to be stored for long periods, making it a reliable food source during winter or for long sea voyages. Over time, this preservation process became an integral part of certain cuisines, and the flavors it imparts are now considered a delicacy in many regions.
The Ingredients
To prepare bacalao, you’ll need the following ingredients:
For the cod preparation:
- 1 pound of dried, salted cod (bacalao)
- 8 cups of water for soaking
For the stew:
- 2 tablespoons olive oil
- 1 large onion, thinly sliced
- 4 cloves garlic, minced
- 1 large bell pepper, thinly sliced
- 2 large tomatoes, chopped (or a 14 oz can of diced tomatoes)
- ½ cup green olives, pitted and sliced
- 2 tablespoons capers (optional)
- 1 bay leaf
- ½ teaspoon smoked paprika
- ¼ teaspoon ground black pepper
- ½ teaspoon dried oregano
- 1 cup tomato sauce
- 1 cup fish stock (or water)
- 2 medium potatoes, sliced (optional, if you want to bulk it up)
- Fresh parsley, chopped for garnish
Step-by-Step Guide: How to Prepare Cod for Bacalao
1. Desalting the Cod
The first and most crucial step when working with salted cod is removing excess salt. While some modern recipes may recommend using fresh cod, the dried, salted variety is key to the traditional flavors of bacalao.
Steps:
- Soak the salted cod: Place the dried, salted cod into a large bowl and cover it with cold water. Let it soak for at least 24 to 48 hours. Be sure to change the water every 8 hours to gradually remove the excess salt.
- Rinse and drain: After soaking, rinse the fish under cold running water and pat it dry with paper towels. At this stage, the cod should be softened and much less salty. If you taste a piece and find it still too salty, you can repeat the soaking process.
- Flake the fish: Once the cod is desalinated, use your fingers or a fork to flake it into bite-sized pieces, removing any bones and skin as needed. Set it aside while you prepare the stew.
2. Preparing the Bacalao Stew
With the cod ready, the next step is preparing the flavorful base for your bacalao stew. This tomato-based stew is packed with vibrant ingredients like bell peppers, onions, garlic, and olives, which meld together to create a delicious backdrop for the delicate cod.
Steps:
- Sauté the aromatics: In a large skillet or pot, heat the olive oil over medium heat. Add the sliced onion, minced garlic, and sliced bell pepper. Sauté the vegetables for about 5-7 minutes until softened and fragrant. You want the onions to become translucent and the garlic to release its aroma.
- Add the tomatoes: Stir in the chopped tomatoes (or canned diced tomatoes if using) and cook for another 3-5 minutes, allowing the tomatoes to break down slightly. The tomatoes add sweetness and acidity, which balance the salty and savory flavors of the cod.
- Incorporate the olives and capers: Toss in the green olives and capers. These ingredients provide a burst of briny flavor that complements the richness of the fish and the stew’s base. Cook for another 2 minutes.
- Season the stew: Add the bay leaf, smoked paprika, oregano, and ground black pepper. These spices give the stew warmth and depth. Stir the seasonings into the vegetable mixture to ensure they’re evenly distributed.
- Simmer with tomato sauce and stock: Pour in the tomato sauce and fish stock (or water). Stir to combine, and then bring the mixture to a gentle simmer. Let the stew simmer for about 10 minutes, allowing the flavors to meld together.
- Add the potatoes (optional): If you’re using potatoes, add them at this stage. Lay the potato slices on top of the stew and cover the pot. Let the stew cook for another 10-15 minutes, or until the potatoes are tender.
- Incorporate the cod: Once the stew is ready, gently fold in the flaked cod. The fish is already cooked during the desalting process, so it only needs to be heated through. Let the bacalao simmer for another 5-7 minutes to allow the flavors to combine.
- Finish and garnish: Remove the bay leaf and adjust the seasoning to taste. Garnish the stew with freshly chopped parsley.
Serving Suggestions
Bacalao can be served on its own or with accompaniments that complement its rich flavors. Here are a few suggestions:
- White rice: This is a classic side that soaks up the delicious tomato broth, allowing you to savor every bit of the stew.
- Crusty bread: Perfect for dipping into the sauce and enjoying the heartiness of the dish.
- Plantains or yuca: Fried plantains or boiled yuca add a starchy, slightly sweet element to the meal.
Conclusion
Bacalao is a dish that brings together the rich history of salted cod preservation and the vibrant flavors of Spanish and Latin American culinary traditions. By following the steps in this recipe, you can create a deeply flavorful and satisfying bacalao dish that’s perfect for family gatherings or special occasions. The key is in the preparation of the cod and the melding of aromatic ingredients into a harmonious stew, making every bite a celebration of tradition and taste