Game and Exotic, Main Dishes, Seafood

Bacalao (Salt Codfish)

  • 1 lb. Salt cod
  • ~ Flour
  • 1/3 cup Olive oil
  • 1 large Onion, minced
  • 2 gloves Garlic, minced
  • 1 Bay leaf
  • ~ Salt and pepper to taste
  • 3 ripe Tomatoes, peeled, seeded, chopped
  • 1/2 tablespoons Basil
  • 3 tablespoons Pimiento, chopped
  • A few Threads of saffron
  • 2 tablespoons Parsley, choped

    • Soak codfish for 8 hours in cold water.Change water 2 or 3 times. Drain fish, dry with paper towels, cut fish in strips, dust with flour and saute in oil until golden brown. Remove from pan and reserve. Add onion to pan and saute until soft, do not let brown. Return fish to pan, add all other ngredients, blend and simmer on top of stove for about 45 minutes or until fish is cooked; or cover and cook in a preheated 350° oven.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Sylvia Hendriks of Mill (The Netherlands). 

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