SALT COD (BACALHAU, BACALAO, MORUE, BACCALà) STEW
On a whim, I bought a box of salt cod (an unusual ingredient in the UK), which hung around in my fridge for a few weeks, reproaching me. Finally I plucked up the courage to cook it, and soaked the cod for the requisite 24 hours. However, I forgot to look for suitable recipes for it, so when it was suddenly time to cook our evening meal, I trawled the contents of my kitchen, throwing things randomly into the saucepan, and concocted this dish - which was surprisingly successful, and which I will definitely be making again. It is a fresh-tasty summery stew of salt cod (also known as saltfish, bacalhau, bacalao, morue or baccalà) with tomatoes and courgettes (zucchini). Serve with mashed potatoes or polenta. Warning - make sure you soak your cod well, or this dish may turn out too salty, with no easy means of remedying the problem! Most of the preparation time is the soaking time for the cod.
Provided by Syrinx
Categories Stew
Time P1DT15h
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Soak the salt cod in lots of cold water for at least 24 hours, changing the water every 4-6 hours to remove the salt. Salt cod varies in its saltiness, and some may need as much as 48 hours to soak. Do not skimp on the soaking, because I don't know how to remove the salt later in the recipe!
- When you are ready to cook the stew, soften the onion and garlic in the olive oil.
- When soft, add the tinned tomatoes, fresh cherry tomatoes and herbes de provence.
- Drain the salt cod, rinsing well, and squeezing out all the water.
- Add the cod to the saucepan with the tomato mixture, and stir well.
- Cover the pan and simmer for 20 minutes until the fish is nearly cooked.
- Add the courgettes (zucchini), chilli flakes, fennel seeds, chopped capers and black pepper.
- Turn up the heat and boil until the courgettes (zucchini) are cooked and the liquid has mostly evaporated, leaving a stew -like consistency. This took me about 20 minutes.
- Stir in the shredded basil leaves, then serve the fish stew immediately with mashed potatoes or polenta.
Nutrition Facts : Calories 488.1, Fat 10.3, SaturatedFat 1.6, Cholesterol 190, Sodium 8988.8, Carbohydrate 14.6, Fiber 4, Sugar 7.8, Protein 81.7
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Ava Depatie
[email protected]I highly recommend this recipe. It's a delicious and easy-to-make dish that everyone will love.
Michelle Jimenez
[email protected]This stew is a great way to get your kids to eat fish.
Roy Erskin
[email protected]I've never made salt cod stew before, but this recipe made it easy.
Aubrianie Olivera
[email protected]I'm always looking for new ways to cook salt cod, and this recipe is a winner.
Reyes Nunez
[email protected]This stew is a great way to warm up on a cold winter day.
Maritesbalaquit Guanzon balaquit
[email protected]I love the combination of flavors in this stew. The salt cod, the potatoes, and the vegetables all work together perfectly.
Monica Young
[email protected]This stew is so easy to make and it's always a crowd-pleaser.
Harris Sultani
[email protected]I've made this stew several times and it always turns out great. It's a keeper!
Daniel Molyneaux
[email protected]This is a great recipe for a crowd. I made it for a potluck and it was a hit.
Lesed Vanessa
[email protected]I'm not a big fan of salt cod, but I really enjoyed this stew. The flavors are well-balanced and the cod is cooked perfectly.
Sachin Nepali
[email protected]I made this stew for my family and they all loved it! Even my picky kids ate it all up.
Crystal Marnati
[email protected]This stew is a great way to use up leftover salt cod. It's also a very affordable dish to make.
Yasodha Karki
[email protected]I love this recipe! The salt cod is so flavorful and the broth is so rich and satisfying.
Saibur Rahman
[email protected]This salt cod stew is a delicious and easy-to-make dish that is perfect for a weeknight meal. The cod is tender and flaky, and the broth is flavorful and rich.