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 Post subject: Bacalao a la Veracruzana
PostPosted: Wed Dec 24, 2014 3:53 am 

Joined: Thu Jan 30, 2014 10:57 pm
Posts: 181
Bacalao (salt cod) with potatoes and Cambray onions in a spicy tomato sauce, sort of a Mexicanized Vizcaina.

Very traditional for Xmas Eve. I made this ahead because 1) it's better reheated and 2) there's things to do tomorrow besides cooking?


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 Post subject: Re: Bacalao a la Veracruzana
PostPosted: Thu Dec 25, 2014 3:29 pm 

Joined: Fri Mar 15, 2013 9:48 pm
Posts: 119
Looks fabulous! I made a bacalao, potato and onion casserole last week that was out of this world, but I'll have to try this next time.
Merry Christmas!
Tom


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 Post subject: Re: Bacalao a la Veracruzana
PostPosted: Thu Dec 25, 2014 9:03 pm 

Joined: Sat Mar 01, 2014 7:15 am
Posts: 2218
Location: Raleigh, NC
Looks fantastic. What are the odds we could get a recipe?


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 Post subject: Re: Bacalao a la Veracruzana
PostPosted: Thu Dec 25, 2014 9:50 pm 
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Joined: Thu Nov 22, 2012 4:17 am
Posts: 6137
Location: Derby City, Kentucky
That looks FABULOUS!



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 Post subject: Re: Bacalao a la Veracruzana
PostPosted: Fri Dec 26, 2014 2:17 am 

Joined: Thu Jan 30, 2014 10:57 pm
Posts: 181
Thanks, guys. There's a lot of variations on this recipe, so I can't say this is definitive.

1 kg salt cod
1.5 kg tomato
2 cans red bell pepper (pimiento morron)
2 cups tomato puree
1 kg waxy potatoes (I use new potatoes)
1 kg small onions (such as Cambray or pickling onions)
half a head of garlic
2 jars green olives
2 cups fresh parsley
1 small can pickled serrano chiles
6 bay leaves
olive oil

Soak the fish for 12 hours, changing the water twice. Carefully pick out the bones and break up the fish.

Peel and coarsely dice the tomato. Drain the bell pepper and blend with tomato puree. Chop parsley. Peel potatoes; if they're larger than 2 or 3 bites, cut into large pieces. Drain and rinse chiles and remove stems.

Peel the onions and finely chop garlic. Brown the whole onions in about a quarter inch olive oil in a large wide pot. When the onions have two or three large brown spots, reduce heat and put the garlic in. Cover and cook until the onions are completely cooked through. Push the stuff in the pot to a side and drop in the fish, tossing to coat in oil. Put in the diced tomato, then the puree, olives, parsley, chiles, bay leaves and potatoes. Simmer covered, stirring occasionally until fish and potatoes are cooked through, about 40 minutes. If the dish is still too salty you can put in more potatoes.

Serve with french bread to mop up the sauce.


Man, it doesn't look like a lot of work written out like that.


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 Post subject: Re: Bacalao a la Veracruzana
PostPosted: Fri Dec 26, 2014 2:46 am 

Joined: Sat Mar 01, 2014 7:15 am
Posts: 2218
Location: Raleigh, NC
Excellent. Thank you very much. That looks like a meal for this weekend.


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 Post subject: Re: Bacalao a la Veracruzana
PostPosted: Fri Dec 26, 2014 4:48 am 

Joined: Thu Jan 30, 2014 10:57 pm
Posts: 181
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 Post subject: Re: Bacalao a la Veracruzana
PostPosted: Fri Dec 26, 2014 7:15 am 

Joined: Mon Oct 06, 2014 2:49 pm
Posts: 80
Thanks for the recipe!! I wanna try it soon!


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