Best 3 Bacalao With Red Peppers Recipes
**Bacalao with Red Peppers: A Journey of Flavors from the Sea to Your Plate**
Bacalao, the salted and dried codfish, embarks on a culinary voyage when paired with 鮮紅色的 red peppers, resulting in a symphony of flavors that dances on your palate. This traditional Portuguese dish, known as Bacalhau com Pimentos, is a testament to the harmonious union of simple ingredients, each contributing its unique character to create a memorable meal. Our collection of recipes explores various interpretations of this classic, from the simplicity of Roasted Bacalao with Red Peppers to the comforting warmth of Bacalao Stew with Red Peppers and Potatoes. Whether you prefer a quick and easy weeknight dinner or an elaborate feast for a special occasion, these recipes offer a culinary journey that will transport you to the heart of Portugal and leave you craving for more.
BASQUE STYLE COD
Steps:
- Grab a non-stick frying pan and heat it with a medium heat
- Add 1/4 cup of extra virgin Spanish olive oil to the pan
- Once the oil gets hot, season it with sea salt and add the cod fillets to the oil, skin side up
- While your cod is cooking, finely mince 3 cloves of garlic and finely dice 1 onion
- After about 4 minutes flip the cod to cook the uncooked side
- After cooking your cod for a total of 7 to 8 minutes, remove it from the pan, put on a plate and set aside
- Using the same pan with the same oil add the 3 minced garlics and the diced onion to the pan and mix
- After cooking the onions and garlic for about 4 to 5 minutes add 2 roasted red bell peppers to pan and mix
- About 3 minutes after adding the roasted red bell pepper add 1/4 cup of tomato puree to the pan, season with sea salt and mix
- 3 minutes after adding the tomato puree, transfer everything in the pan into a bowl
- Using a handheld mixer, puree everything until you get a smooth puree
- Add the puree and the cooked cod back to pan and heat for about 3 minutes
- Transfer the cod fillets to a dish and top with the sauce
- Garnish with fresh parsley
- Enjoy!
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
BACALAO WITH RED PEPPERS
I just LOVE salt cod! This recipe is a simple but tasty dish that originates in Spain, but there are similar recipes in many hispanic countries. Don't be put off by the salt cod - it looks and smells strange at first, but the finished recipes are delicious! Time does not include 8-12 hours soaking time. NOTE: Bacalao can be found at most italian grocers. There is plastic bagged bacalao, but the best comes in a wooden crate and is sold by the piece. It gets quite pricy, but is worth the extra cost. :--)
Provided by Jostlori
Categories Spanish
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Soak the salt cod in plenty of water for 8-12 hours, changing the water five or six times. This will remove excess saltiness.
- Add the cod to a pan of boiling water and boil for 5 minutes. Drain and leave for 10 minutes or until cool enough to handle.
- Remove skin and flake the fish into large pieces, removing any bones. Place in a bowl.
- Preheat the grill. Cut the red pepper into quarters and grill, skin-side-up, until the skin blackens and blisters. Place in a plastic bag and leave to cool, then peel away the skin. Slice thinly.
- Heat the oil in a pan over medium heat, add the onion and cook, stirring occasionally for 3 minutes our till transparent. Add garlic, chili flakes and paprika and cook for 1 minute.
- Increase heat to high and add white wine, simmer for 30 seconds. Reduce heat add the tomato and tomato paste and cook, stirring occasionally, for 5 minutes or until thick.
- Add the cod, cover and simmer for about 5 minutes. Gently stir in the sliced pepper and parsley.
- Taste before seasoning with salt. Serve hot.
Tips:
- Choose the right bacalao. The best bacalao for this dish is a thick, meaty piece of salted cod that has been soaked and rinsed to remove the excess salt. Look for a piece of bacalao that is at least 1 inch thick and has a firm, flaky texture.
- Soak the bacalao properly. To soak the bacalao, place it in a large bowl or pot and cover it with cold water. Let the bacalao soak for at least 12 hours, or overnight. Change the water every 8 hours or so to keep it fresh.
- Rinse the bacalao thoroughly. After the bacalao has soaked, rinse it thoroughly under cold water to remove any remaining salt. Pat the bacalao dry with paper towels.
- Use a good quality olive oil. The olive oil you use in this dish will make a big difference in the flavor of the final product. Use a good quality extra virgin olive oil that has a fruity, peppery flavor.
- Don't overcrowd the pan. When you are cooking the bacalao, don't overcrowd the pan. This will cause the bacalao to steam instead of fry, and it will not get crispy.
- Cook the bacalao until it is crispy. The bacalao should be cooked until it is golden brown and crispy on both sides. This will take about 3-4 minutes per side.
- Serve the bacalao immediately. The bacalao is best served immediately after it is cooked, while it is still hot and crispy.
Conclusion:
Bacalao with red peppers is a classic Portuguese dish that is both delicious and easy to make. The bacalao is soaked and rinsed to remove the excess salt, then fried until it is crispy on both sides. The red peppers are roasted until they are tender, then added to the pan with the bacalao. The dish is then simmered in a flavorful sauce made with olive oil, garlic, tomatoes, and paprika. Bacalao with red peppers is a hearty and flavorful dish that is perfect for a weeknight meal. Serve it with rice or potatoes, and a green salad.
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