Bacalao Navideño

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The Spanish imported salted cod (bacalao) to the new world and their recipes for cod were adapted into the Mexican cuisine. Because it was an expensive item, cod dishes were prepared for special occasions, primarily,  Lent and Christmas.  Tomato and chile was the Mexican contribution to the Spanish cod stews. Bacalao is a traditional and popular dish more in central and southern Mexico.  My family heritage originates from northern Mexico, so Bacalao is unfamiliar to us.  This will be the first time I make or taste this recipe.  Nothing ventured nothing gained.  Wow! It turned out a rich, complex and a memorable dish.

The flavor of salted cod is much richer than fresh cod because of the chemistry of salting.  Like salted hams, the preservation process gently breaks down flavorless proteins and fats into savory flavors of great complexity.  So let’s get started making this exciting and colorful comfort food.

 

 

 

Ingredients

Serves 8-10

1 cup extra virgin olive oil

2 medium white onions. thinly sliced (1 lb)

½ head garlic (10 cloves), peeled and minced

3 lbs fresh tomatoes, blanched, peeled and pureed

1½ lbs salted cod,  desalted and shredded

¼  cup raisins

1 ½ cups green olives pitted (6 oz can)

⅓ cup capers

1 cup toasted almonds chopped

2 tablespoons crushed dried organo

1 ½ lbs small white potatoes, peeled and cooked in salt water 10 minutes

1 cup roasted red peppers, cut into thin strips (12 oz jar)

1½ cups parsley, roughly chopped

Salt and pepper

The preparation of this dish starts 4 – 5 days ahead of serving.  Desalting the cod takes 3 days.  The dish increases in flavor by preparing it a day or more ahead of serving. To maximize flavors, don’t rush.  Simmer times are slow and long.

 

 

Cod Preparation

1. Desalting cod. Clean the cod under running water, rubbing with your fingers to outermost layer of salt.
2. Soak the cod. Fill a container with cold water. It should have three parts of water to one part of cod. Place the cod into the container, cover and put it in the refrigerator.
3. Soak the cod a second time. When the cod has soaked for 12 hours, remove the water from the container. Refill it with fresh cold water and put it back in the refrigerator for another 12 hours.
4. Repeat the soaking process two more times. After the first 24 hours you must repeat the process two more times, four changes of water separated by 12 hours apart, this way the cod will be soaked for a total of 72 hours or three days.
5. Note: Save 2 cups of desalting water for adding to the stew if more liquid is desired.

 

 

Preparation

1. In a large dutch oven or pot, heat the olive oil to medium-low heat and slowly cook the onions until transparent and very soft; about 15 minutes.  Add the garlic and cook for another 5 minutes.
2. Add the tomato puree, add pepper to taste and simmer for 15 minutes.
3. Add cod.
4. Add raisins and simmer for several minutes.
5. Add olives and simmer for several minutes
6. Add capers and simmer for several minutes
7. Add almonds and simmer for several minutes
8. Add oregano and potatoes and simmer for several minutes.
9. Add pimientos and simmer for several  minutes.
10. Add parsley and simmer for several minutes.
11. Simmer uncovered for 60 additional minutes adding desalting water in you desire a more soupy stew.  Cool and refrigerate overnight.
12. Heat and serve. Garnish with chile guero largo.

 

 

Note

This recipe is from Chef Yuri de Gotari’s and he publishes a blog “Cocina Identidad” and he is founder of Escuela de Gastronomía Mexicana.  

Cod, olives and capers are salty so taste the end product then decide if you need to salt further.  This dish is traditionally garnished with pickled long yellow peppers.  I’m told they’re different in taste from the short pickled yellow peppers commonly sold in the U.S. . I have omitted it rather than substituting something that’s not traditional.

 

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