Tag

bacalao

My grandma cooks baccala’ in a variety of ways. Once in a while she also made pasta with it.

The recipe I used is not quite what she did, but it was heavily inspired by her cooking.

Note that in this case I used a standard tomato sauce as the main base for the sauce. in other words I had already made a standard tomato sauce and I used that one with the baccala.

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Bacalao a bras was one of my favorite dishes when I was living in Lisbon.

From wikipedia: ” is one of the most popular ways to prepare codfish in Portugal. It is made from shreds of salted cod (bacalhau), onions and thinly chopped (matchstick sized) fried potatoes in a bound of scrambled eggs. It is usually garnished with black olives and sprinkled with fresh parsley. It is a very common dish in cafes and restaurants as well as households through Portugal as a lunch option. The origin of the recipe is uncertain, but it is said to have originated in Bairro Alto, an old quarter of Lisbon. The noun “BrĂ¡s” (or sometimes Braz) is supposedly the surname of its creator.”

Although most suggest to keep the bacalao in water for at least 24hr I usually do it for at least 48 hours. I change the water 2-3 times/day.

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