Hey everyone, it is Louise, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, salted cod stew (spicy). It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Salted cod stew (spicy) is one of the most favored of current trending meals in the world. It is appreciated by millions every day. It’s easy, it is quick, it tastes delicious. They are fine and they look fantastic. Salted cod stew (spicy) is something which I’ve loved my whole life.
It isn't an Italian Christmas Eve without baccalà, or salt-dried cod. While many families make this into an antipasto-style salad, Pasternack cooks his cod into a luscious, spicy ragù that clings. Cut the cod steaks into pieces. In a saucepan, put the onion cut into round slices, the peeled potatoes cut in halves, the cod, the peeled tomatoes cut into small pieces, the peppers cut into strips, chopped garlic, salt, pepper, white wine and olive oil.
To get started with this particular recipe, we have to prepare a few ingredients. You can have salted cod stew (spicy) using 11 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Salted cod stew (spicy):
- Prepare 1 kg salted cod cut into portions and desalted
- Take 1 kg potatoes, coarsely chopped
- Take 2 large onions cut into rings
- Take 2-3 carrots, cut (optional)
- Prepare 1/2 cup olive oil
- Get 1/2 cup lemon juice
- Take 1 tbsp tomato paste dissolved in a little bit of water or 1/2 cup grated tomato
- Get salt
- Prepare pepper
- Make ready hot red pepper (chili)
- Get 1 little parsely, finely cut, for serving (optional)
Top with capers (a few in each bowl) if you desire. This hearty baccala salt cod stew is loaded with potatoes, tomatoes and onions and served with a crusty bread to sop up the delicious broth. Salted cod is something that folks either love or strongly dislike. I wasn't terribly fond of it myself until I tasted baccala prepared the way the Venetians do, and now I enjoy it when I can.
Steps to make Salted cod stew (spicy):
- Pour the oil in the pot and lightly sauté the onions.
- Add the potatoes and the carotts so that they are lightly sautéed too.
- Continue with adding the tomato paste or the grated tomato, the salt, the two kinds of pepper and simmer with the lid on until the potatoes are tender and the sauce thickens (about 20 minutes).
- Finally, add the cod (which you have desalted at least 12 hours previously and have removed the skin) and the lemon juice (about 10 minutes).
- Serve and if you like, sprinkle with finely chopped parsley.
Salted cod is something that folks either love or strongly dislike. I wasn't terribly fond of it myself until I tasted baccala prepared the way the Venetians do, and now I enjoy it when I can. Drain and cut the fish into bite-size pieces. Indeed, for much of its history, nobody did; it was cheap and kept very well, which made it an ideal food for the poor, and for others too, on Fridays (when eating meat was forbidden) and no fresh fish was available. The story of bacalao, Norway's most foreign dish, is the story of the cod we sent abroad until it sailed back to us on a Spanish ship.
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