Bacalao Recipes, Spanish Salt Cod

Bacalao, Spain's Traditional and Versatile Dried Fish

Feb 27, 2008 Rachel L. Webb

Salt Cod may now be bought either dried and salted or de-salted in many Spanish supermarkets. Try a range of recipes to see how you like it.

Salt Cod or Bacalao is a traditional Spanish dish that is commonly found in a variety of tapas recipes, it may now be bought either dried and salted or de-salted in many Spanish supermarkets. Try a range of recipes to see how versatile it is and how you like it cooked.

It's a tasty and nutrious base ingredient that is really handy to have in the store cupboard, the flavour is unique and its versatility incredible.

Try this delicious slighty hot bacalao al pil-pil.

Bacalao al Pil-Pil

Ingredients – serves 4

• 400g de-salted bacalao
• Olive oil
• 2 Garlic Cloves - sliced
• 1 guindilla – hot chili pepper
• Parsley - chopped

Method

1. Heat the olive oil and place the sliced garlic and chili pepper in a casserole dish until the garlic is brown, remove onto a plate.
2. Add the bacalao to the hot oil with the skin on the bottom. Turn the heat right down. Move the casserole dish in circles on the heat to make a sauce, add the garlic, pepper and chopped parsley.

To serve

Serve with some crispy sauté potatoes or fresh crusty bread.

Revuelto de Bacalao

Ingredients Serves 4 people

• 250g Bacalao – can be small pieces
• Olive oil
• 1 onion
• 1 green pepper
• 2 eggs
• 100g jamon – cubed

Method

1. Heat the olive oil then add the finely chopped onion and cook for five minutes then add the green pepper cut into thin strips. Cook for a further five minutes.
2. Add the pieces of bacalao and cook for 2 minutes then add the lightly beaten eggs, and carry on cooking until the eggs are nearly set, stir in the cubes of jamon.
3. Stir continuously for 1 minute then turn off the heat and leave for 1 minute

To Serve

Serve with some fresh bread or crisp toast.

Bacalao with Chickpeas

Ingredients - serves 4 people

• 400g bacalao, large fillets
• Virgin olive oil
• 200g jar chickpeas
• 1 nion
• 1 clove garlic
• Parsley
• 1 bay leaf
• 2 tsp Flour for thickening
• Vinegar, 1tbsp

Method

1. Put the de-salted bacalao in a pan of water and simmer gently for 15 minutes. After fifteen minutes, remove the fish to a plate, but keep the water.
2. In another pan put the peeled and finely chopped onion and cook gently until it begins to brown.
3. Add the garlic and chopped parsley, stir and cook for another minute.
4. Mix with the vinegar and the flour to make a paste, then add to the onions with the bay leaf and several tbsp of the reserved fish water.
5. Simmer for five minutes then add the chick peas and heat through for another five minutes.

To Serve

Garnish with a parsley leaf and serve with some fresh crusty bread for a wholesome and hearty main meal dish.

See here for more Spanish Recipes.

The copyright of the article Bacalao Recipes, Spanish Salt Cod in Mediterranean Cuisine is owned by Rachel L. Webb. Permission to republish Bacalao Recipes, Spanish Salt Cod in print or online must be granted by the author in writing.

Bacalao & Chickpeas