1-2 onions, chopped
1-2 stalks celery, chopped
1/4 C. raisins
1/4 C. green olives, smashed
1 lb. salted cod (bacalao)
1 medium (14oz) can crushed tomatoes
2 medium potatoes, peeled and chopped
oil for sauteing
Soak the salted cod overnight. Remove from water and drain. In a soup pot, heat the oil over medium heat. Add in the onions and celery. Cook until half-done. Add in the raisins and smashed green olives. Continue cooking until onions and celery are soft. Add in the can of crushed tomatoes and let cook for about 15 minutes. Add in about a cup of water and the potatoes. Let all simmer until the potatoes are nearly done (firm-tender). Place the codfish, cut up into large chunks, on top of the contents of the pot, and let cook for about 15 more minutes or until the fish is done. DO NOT STIR! Or the codfish will break up. Serve hot with slices of Italian bread.
1-2 stalks celery, chopped
1/4 C. raisins
1/4 C. green olives, smashed
1 lb. salted cod (bacalao)
1 medium (14oz) can crushed tomatoes
2 medium potatoes, peeled and chopped
oil for sauteing
Soak the salted cod overnight. Remove from water and drain. In a soup pot, heat the oil over medium heat. Add in the onions and celery. Cook until half-done. Add in the raisins and smashed green olives. Continue cooking until onions and celery are soft. Add in the can of crushed tomatoes and let cook for about 15 minutes. Add in about a cup of water and the potatoes. Let all simmer until the potatoes are nearly done (firm-tender). Place the codfish, cut up into large chunks, on top of the contents of the pot, and let cook for about 15 more minutes or until the fish is done. DO NOT STIR! Or the codfish will break up. Serve hot with slices of Italian bread.
I denoted this recipe as "tutorial" because I think it is the first one I mention the process of preparing and cooking salt cod/bacalao. Since it's preserved in salt, using bacalao is more involved than just purchasing it and cooking it. You HAVE to soak out the (majority of) the salt overnight first...or else. Also, it's important to recognize that the best-soaked bacalao will still contribute some salt to the dish you put it in and adjust your seasoning accordingly.
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