Recipe

Bacalao Recipe

	Kakedog / All my dishes 1 year, 3 months ago A somewhat traditional dish that I would like to see gain in popularity again Prep:45m Cook:120m Servings:46	Kakedog
	dope

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Ingredients

2-3# salt cod

milk

1 med yellow onion bruoise

2 cloves garlic fine chop

2 T roasted red peppers fine chop

1# waxy potatoes peeled, medium dice

2 thumb of spainish or portugese chorizo, bruoise

1 punch fine chop parsley

1/2 c green bell pepper bunoise

s,p, and sherry vinegar to taste

Directions

the day before you wish to serve soak the salt cod in water changing 2-3 times and finally in the milk over night

the next day boil or steam your potatoes, they must be just cooked and firm (this is whyyou don't want to use russets and they break apart too readily, use the smaller gold or red pots) set aside

poach cod in water or you could use fish stock or court bouillon, until theflesh is supple but not broken to pieces, let cool, pat dry with a towel

render your chorizo over low heat, if it is fairly lean help it out witha little olive oil, the pieces should be crisp and brown, careful not to burn.

throw in onions, garlic and green pepper and sweat out season lightly

add cod and potaoes, and a little water or stock and let reduce, stiring very carefully

just before liquid is nappe (coating consistancy) add parsley and red pepper as well as final seasoning and a little splash of sherry vin.

serve with crusty bread or some fried taro root

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