jennifer rose
Nov 30, 1919, 12:00 AM
Post #6 of 9
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BACALAO VIZCAYA
1.5 to 2 kilos bacalao (legitimate Norwegian salt cod, without bones). Don’t buy the flat board-like sheets. Use the thicker more expensive filet.
2 kilos tomato. Preferably Roma, although any kind of red tomato will work.
Raisins to taste
200 grams almonds (or more), slivered
500-600 grams green olives. I prefer the olives which still have the seeds, because it takes people longer to eat. If using seeded olives, use less.
Italian parsley to taste
3 cloves garlic (or more)
1 medium or large white or yellow onion
1 glass of brandy
Cooking oil
Pinch of Knorr Suiza caldo de pollo
Starting 2 days before cooking, soak the bacalao in water in an enamel, glass or non-reactive vessel. Drain and change the water every 6 hours.
After the final bath, drain the water again.
Flake the fish.
Cook the almonds lightly in a small amount butter, and then slightly toast them.
Zap the garlic, tomato and onion in the blender until finely pureed. Using a small amount of cooking oil, make a sofrito in a large frying pan, casserole, or something big enough to accommodate all of the rest of the ingredients. If I were making this again, I’d use olive oil. Cook the garlic-tomato-onion mixture until about 75% of the liquid is gone. Add a tiny pinch of Knorr Suiza.
Add the fish to the sofrito, along with the almonds, chopped parsley, raisins, and a glass of brandy. Stir it around, and cook covered for about 15 minutes. Add the olives. If you don’t like olives, you could add drained capers.
Do not add any salt, because there’s still some residual salt in the fish.
Refrigerate for a day or so for the flavors to meld. If it seems a little dry, make some more sofrito and add it to the mixture.
Serve at room temperature.
Refrigerated, the dish should be good for about a week. This recipe makes a huge quantity!
(This post was edited by jennifer rose on Dec 20, 2002, 8:48 PM)
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