Salt Cod (Bacalao) with Potatoes over Rice
Bacalao, pronounced [bah-kah-LAH-oh] is Portuguese dried, salted cod fish. Before refrigeration, fish was dried and preserved in salt to keep in the cellar. There are hundreds of variations of bacalao recipes.
Serve this recipe over pasta, rice, quinoa….or enjoy with a loaf of bread.
1 large russet potato, peeled and cut into 1/2″ dice
1 bell pepper, diced
1/2 onion, diced
1 stalk celery, diced
2 cloves garlic, minced
2 tomatoes, diced
1 tablespoon tomato paste
1 cup water
2 cups rice grains + water to cook
1 tablespoon chopped fresh parsley
1 pound salt cod (bacalao), soaked overnight
Soak the bacalao overnight in cool water. This is a step you cannot skip… the fish will be way to salty.
First, brown the potatoes in the saute pan.
Then saute the aromatics – garlic, onion, bell pepper, celery.
Add the rest of the ingredients in: Including the de-salted (and drained) bacalao.
Cover and simmer for 15 minutes.
Serve over rice, pasta, quinoa…or enjoy with a loaf of bread.