Bacalao
Bacalao, a dish steeped in cultural richness and culinary tradition, offers a vivid taste of the regions it hails from through its compelling blend of ingredients and flavors. Central to this delectable creation are tomato sauce, golden raisins, and eggs, which together craft a flavor profile that is at once familiar and intriguing. The tomato sauce provides a robust background, lending depth and warmth, while the golden raisins introduce an unexpected sweetness that lightens and complements the dish’s overall savories. Eggs, an integral component, bind the elements, adding richness and a delicate texture that elevates the salted cod—the star ingredient—allowing it to shine amidst these complementary flavors. Inspired by the discovery of Bacalao on a journey filled with exploration, the journey to recreate this dish at home was marked by a diligent quest to capture its authentic essence. Success in this endeavor has led to a desire to share this recipe, inviting others to embark on their culinary adventure, experiencing the joy and communal spirit embedded in the preparation and sharing of Bacalao. This narrative not only celebrates the dish's complex layers of taste but also echoes the broader cultural connections and memories evoked through the act of cooking and eating.
Equipment
- 1 pot
Ingredients
- 1 cup water
- 1/4 cup white wine
- 1 8 ounces can tomato sauce
- 1/2 cup extra virgin olive oil
- 1/2 cup golden raisins
- 1 bay leaf
- 1- pound salted codfish
- 1/4 cup green olives
- 1 jar roasted red bell peppers
- 4 potatoes
- 2 teaspoons capers
- 2 large cloves of garlic
- 4 hard-boiled eggs
- 2 onions
Instructions
- Soak the salted fish in approximately 2 quarts of water for 8 hours, rinsing three times.
- Potatoes, fish salmon, shallots, hard-boiled eggs, caper, cloves, cherries, roasted garlic, and raisins should be layered in the correct sequence.
- On top of the bay leaf, add half of the sour cream and half olive oil.
- In the same sequence, the rest of the ingredients.
- Pour the white wine and water over the top.
- Bring to a boil, covered, over medium heat.
- Reduce the heat to intermediate and cook for 30 minutes or until the potato is soft.