Best 5 Bacalao Con Mole Verde Cod In Green Sauce Recipes
Embark on a culinary journey to the vibrant and diverse region of Oaxaca, Mexico, where flavors dance together in perfect harmony. Discover the exquisite dish of Bacalao con Mole Verde, a traditional masterpiece that captures the essence of Oaxacan cuisine. This dish features succulent pieces of cod, lovingly enveloped in a rich and aromatic green mole sauce, a true symphony of flavors. Dive into the depths of this culinary creation and uncover the secrets behind its captivating taste.
This article presents a collection of carefully curated recipes that will guide you through the art of preparing Bacalao con Mole Verde. Each recipe is a unique expression of the dish, offering variations in ingredients and preparation methods, ensuring that there's a perfect recipe for every palate and skill level. From the classic Bacalao con Mole Verde recipe, which embodies the traditional flavors of Oaxaca, to the innovative and modern interpretations that push the boundaries of culinary creativity, this article has it all.
Unveil the secrets of the traditional Bacalao con Mole Verde recipe, where the flavors of cod, green mole, and spices intertwine seamlessly. Discover the art of preparing the iconic green mole, a complex and flavorful sauce made from fresh herbs, roasted tomatillos, and a blend of spices. Learn how to achieve the perfect balance of flavors, creating a sauce that is both rich and vibrant, with a harmonious blend of heat and acidity.
For those seeking a taste of modern innovation, embark on a journey through the contemporary recipes that reimagine Bacalao con Mole Verde. Explore variations that incorporate unique ingredients, such as huitlacoche, a delicacy derived from corn fungus, or the addition of creamy avocado, bringing a velvety texture and a touch of freshness to the dish.
Whether you're a seasoned home cook or just starting your culinary adventures, this article provides a comprehensive guide to mastering the art of Bacalao con Mole Verde. With its detailed instructions, helpful tips, and a treasure trove of recipes, you'll be able to recreate this Oaxacan masterpiece in your own kitchen, impressing your friends and family with your culinary prowess.
BACALAO CON PAPAS (SALT COD WITH POTATOES)
In the 1980s, my family moved from Peru to a predominately Caribbean neighborhood in Brooklyn, New York. During the first ten years in the U.S., my mom and dad could not make many of the Peruvian dishes we loved because the ingredients simply were not available. Being in a foreign place, feeling alone and unable to access our comfort foods created a culinary void for our family. This uniquely immigrant dilemma improved when we began to understand and embrace the cultures around us, and incorporated these new ingredients in our traditional Peruvian recipes to create fusions. In the same way I played with and exchanged ideas with my new Puerto Rican, Cuban and Dominican friends, my mom swapped recipes with neighboring families. Bacalao (salt cod) was one of the memorable Caribbean dishes my mom began to cook at home. My version for bacalao con papas is based on memories from my life back in Brooklyn. It combines ingredients found in most bacalao recipes of the Caribbean, such as potatoes, tomatoes, onion and olives, with ingredients I like to use in my stews -- Mexican oregano, tomato paste, piquillo peppers and wine. This recipe is easy to make and yields tender flakes of cod with creamy potatoes coated in a sweet-tangy tomato and onion sauce. Serve it over rice or with thick slices of crusty grilled bread seasoned with salt and a drizzle of olive oil.
Provided by Food Network
Categories main-dish
Time 2h50m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Rinse 1/2 pound salt cod under cold water to remove the outer layer of salt. Tear it into large strips (about 1- to 2-inches wide), place in a large bowl and cover with cold water. Let soak for 1 hour, drain the water and tear the cod into large bite-size pieces. Cover again with cold water and let soak for 30 minutes. Drain, cover again with cold water and soak for the final 30 minutes. Drain and squeeze out all the excess water from the cod with your hands; the cod should be very dry before using.
- Heat the oil and butter to a medium pot or Dutch oven over medium heat until the butter melts. Add the bay leaf and oregano and cook until fragrant, 1 minute. Add the onion, garlic, black pepper and half of the parsley. Stir to evenly combine and cook, stirring often, until the onions are translucent but not brown, about 3 minutes. Add the tomato paste and stir to coat all the ingredients. Continue to stir until the tomato paste begins to caramelize and turn a dark red, almost brown color, 2 to 3 minutes. Add the wine and cook, scraping the caramelized bits from the bottom of the pot with a wooden spoon. Next, add the salt cod, stirring to coat the cod completely in the sauce and cook until the cod absorbs most of the sauce, 1 to 2 minutes. Finally, add the potatoes, piquillo peppers, olives and tomato sauce. Stir together, cover and reduce the heat to medium low. Simmer the sauce until the potatoes are fork tender but still hold their shape, about 20 minutes.
- To serve, stir in the lemon juice and taste for salt -- typically all the salt needed in this recipe comes from the salt cod. Plate with cooked white rice or grilled bread and garnish with the remaining chopped parsley.
BACALAO A LA VIZCAINA (BASQUE STYLE CODFISH STEW)
This Spanish-style fish stew from the Basque region of Spain is a traditional peasant dish popular in all Spanish-speaking countries (where each has given it their special twist). For example, in Mexico it is usually made for Christmas, New Year's Eve, and Lent; in Puerto Rico it is a year-round favorite but most enjoyed during Lent. This is one of the Puerto Rican versions.
Provided by Milly Suazo-Martinez
Categories Soups, Stews and Chili Recipes Stews Seafood
Time 9h15m
Yield 8
Number Of Ingredients 14
Steps:
- Soak the salted cod in about 2 quarts of water, changing the water 3 times over the course of 8 hours. Drain and cut the fish into bite-size pieces.
- Layer the half of each ingredient in the following order: potatoes, cod fish, onions, hard-boiled eggs, capers, garlic, olives, roasted red peppers, and raisins. Place the bay leaf on top, then pour half the tomato sauce and half the olive oil. Repeat with the remaining ingredients in the same order. Pour the water and white wine on top. Do not stir.
- Cover and bring to a boil over medium heat. Reduce heat to medium-low and simmer until the potatoes are tender, about 30 minutes.
Nutrition Facts : Calories 474.5 calories, Carbohydrate 31.6 g, Cholesterol 192.3 mg, Fat 18.9 g, Fiber 3.8 g, Protein 42.3 g, SaturatedFat 3.2 g, Sodium 4353.3 mg, Sugar 9.3 g
FISH FILLETS IN MOLE VERDE
Provided by Roberto Santibañez
Categories Food Processor Fish Garlic Herb Mushroom Pepper Bake Dinner Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 18
Steps:
- Position 1 rack in center and 1 rack in bottom third of oven and preheat to 375°F. Finely chop tomatillos in processor. Add cilantro and blend until coarsely chopped. Add 1/2 cup water and next 12 ingredients; blend tomatillo sauce until smooth.
- Place 2 shallow ovenproof bowls on each of 2 large rimmed baking sheets. Divide half of mushrooms among bowls; sprinkle lightly with salt and pepper. Drizzle 11/2 teaspoons oil, then 2 tablespoons tomatillo sauce over each. Top each with 1 fish fillet; sprinkle with salt and pepper. Top with remaining mushrooms and tomatillo sauce. Drizzle 1/2 teaspoon oil over each. Cover baking sheets with foil, sealing sheets at edges. Bake until fish is just opaque in center, about 25 minutes.
BACALAO BALLS
If you have never tried salt cod fish before, this a great recipe to start off with. These lil' balls are so addictive. You can't just eat 1 or 2. Make plenty because they will go fast. Happy Cooking sw:)
Provided by Sherri Williams
Categories Seafood Appetizers
Time 35m
Number Of Ingredients 11
Steps:
- 1. soak cod fish in cold water for 8 hours in the fridge. change water 2-3 times
- 2. combine all the ingredients in a large mixing bowl
- 3. mix well
- 4. roll into 1 inch balls
- 5. in a 350 degree fryer, fry 3-4 minutes or until until golden brown. serve with spicy sauce
MOLE VERDE -- MEXICAN GREEN SAUCE
Recipe excerpted from My Mexico by Diana Kennedy: Clarkson N. Potter, Publishers, 1998 courtesy of Food Network. Epazote is a Mexican herb that has a very strong taste and has been used in Mexican cuisine for thousands of years dating back to the Aztecs, who used it for cooking as well as for medicinal purposes. Hoja Santa (sacred leaf) is an aromatic herb with a heart-shaped, velvety leaf growing in tropical Mesoamerica and is also known as yerba santa, hierba santa, Mexican pepperleaf, root beer plant, and sacred pepper. It is an essential ingredient for mole verde.
Provided by Molly53
Categories Sauces
Time 55m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Toast the pumpkin seeds in an ungreased pan, turning them over and shaking the pan from time to time to prevent them from burning.
- Set them aside to cool.
- Grind them in an electric grinder or blender to a fine powder.
- Put 1 1/2 cups of the broth in a blender, gradually adding the tomatillos, sorrel, hoja santa, chopped epazote, and chiles, blending as smooth as possible.
- Heat the lard in a flameproof casserole in which you are going to serve the mole; fry the blended ingredients, stirring and scraping the bottom of the pan to prevent sticking for about 25 minutes.
- Add the rest of the epazote.
- Stir 1/2 cup of the broth into the pumpkin seeds until you have a smooth consistency and gradually stir into the cooked ingredients.
- Continue cooking over low heat, stirring constantly for 10 more minutes.
- Take care that the pumpkin seed mixture does not form into lumps; if this happens, put the sauce back into the blender and blend until smooth.
- Add any remaining broth and salt, to taste.
- If the sauce is too thick, add a little water to dilute.
Nutrition Facts : Calories 183.6, Fat 14.7, SaturatedFat 2.6, Sodium 251.4, Carbohydrate 5.6, Fiber 2.5, Sugar 2.1, Protein 10.6
Tips:
- Choose thick, firm pieces of fish for this recipe, such as cod, halibut, or grouper. You can also use skinless, boneless fillets or steaks.
- If you don't have tomatillos, you can use 4 Roma tomatoes instead. Just peel and seed them before adding them to the blender.
- To make the mole sauce ahead of time, simply blend all of the ingredients together and store the sauce in an airtight container in the refrigerator for up to 3 days.
- When reheating the mole sauce, be sure to stir it constantly over medium heat until it is warmed through.
- Serve the cod in green sauce with warm tortillas, rice, or beans.
Conclusion:
Bacalao con mole verde is a delicious and flavorful dish that is perfect for a special occasion or a weeknight dinner. The tender fish is smothered in a rich and creamy green sauce that is made with tomatillos, poblano peppers, and cilantro. Serve this dish with your favorite sides, such as rice, beans, or tortillas.
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