![]() ![]() Step 8īake baguette slices on lower rack and brandade on upper rack until baguette is golden brown, 10–12 minutes, and brandade is light golden brown on top and warmed through, 20–30 minutes. baking dish or 9" pie dish (no need to grease) smooth top. extra-virgin olive oil process until oil is incorporated and brandade is smooth. With the motor running, stream in 6 Tbsp. black pepper process until mostly smooth. Transfer cod along with milk and garlic to a food processor and pulse until finely chopped. Arrange 1 baguette, sliced ¼" thick, in a single layer on a rimmed baking sheet drizzle with extra-virgin olive oil and season lightly with kosher salt and freshly ground black pepper. Place racks in upper and lower thirds of oven preheat to 400°. Cook, stirring occasionally, until liquid is reduced slightly, 8–10 minutes. Cover and bring to a simmer over medium-low heat. Return flesh to saucepan add 4 garlic cloves, smashed, and ¾ cup whole milk. Remove any skin and bones from cod discard. Let potato sit until cool enough to handle, about 15 minutes. Bring to a boil, then reduce heat and simmer until potato is tender, 18–22 minutes drain. Meanwhile, place 1 large red or Yukon Gold potato (about 8 oz.), scrubbed, in a small saucepan and pour in water to cover. Let cod sit until cool enough to handle, about 20 minutes. Step 2ĭrain cod and transfer to a small saucepan pour in water to cover. Let soak, changing water halfway through, 4 hours. dried salt cod and place in medium bowl pour in water to cover. Salt cod stew will keep covered in the fridge for 3 to 4 days.Rinse 8 oz. When you're ready to reheat the stew, just transfer the pot to your stove-top and reheat gently over low heat until heated through. Just cool the stew to room temperature, and you can place the whole covered pot in the refrigerator. This bacalhoada recipe makes a pretty large pot, so you may have some leftovers to enjoy later. It contains tomatoes and is cooked on the stove-top. Here's Marta Rivera’s Bacalao Guisado recipe, which is Puerto Rican and similiar to the Spanish version. The Spanish version was introduced into Norwegian cuisine, and is spelled bakalao in Norwegian. It's similar in that it uses salt cod, onions, potatoes and olives, but also includes tomatoes. The Spanish relative of this Portuguese dish is bacalao. However you make your salt cod stew, add what you like to match your own tastes. Variations include different types of olives (or none), with or without hard boiled eggs. Others soak in milk, while others would never let dairy touch their fish. Portuguese fisherman brought the salted fish back from Norwegian waters in the 16th Century. If using proper salt cod, soak the fillets in cold water for 24 hours, changing the water a few times during this period. The well-revered cod itself is an import from Norway. In the 20th Century, salt cod stew spread to Norway, by way of Spain and Italy. Salt cod stew recipes spread throughout the countries colonized by Portugal and throughout Europe, as well, during the time salting and drying cod was the only way you could preserve the fish (long before refrigeration). Bacalhau is the Portuguese word for cod, and the varieties of recipes that highlight bacalhau are numerous. 1 pound salt cod, soaked in cold water in the refrigerator for 48 hours 2 pounds potatoes 2 tablespoons olive oil 1 Spanish onion, thinly sliced into. ![]()
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