How To make Bacalao Espanol (Spanish Cod)
1 lb Salted codfish
2 1/2 tb Parsley,
1 lg Onion, minced well chopped
8 tb Olive oil
2 ts Dry sherry
2 lg Tomatoes, peeled and chopped
4 ts Green olives, chopped
1 Clove of garlic, minced
Salt and pepper to taste 1 sm (4-ounce) can pimientos,
-shredded 1/4 ts Oregano
This came from one of the other cookbooks I picked up last weekend. Nice segue, eh? Inherited from Spain, this codfish dish is a favorite of the Mexicans. Soak codfish for 8 hours in enough cold water to cover it. Drain and shred the fish. Saute the onion in the oil until it is softened. Add codfish and saute a few more minutes. Add the remaining ingredients. Simmer slowly until codfish is tender, about 1/2 hour or more.
Makes 4 servings. From "The Art of Mexican Cooking" by Jan Aaron and Sachs Salom. Doubleday and Company, N.Y., 1965. Posted by Stephen Ceideberg; March 9 1993.
How To make Bacalao Espanol (Spanish Cod)'s Videos
Buñuelos de Bacalao - Salt Cod Fritters - Tapas Tube by Omar Allibhoy
Welcome to your go-to channel of Spanish Cooking and Tapas!
This month we are suggesting Buñuelos de Bacalao, a recipe also available in Omar's second book - Spanish Made Simple.
Traditional buñuelos used to be sweet and were commonly sold in bakeries at Easter time. With time, more developed recipes have arisen to bring us buñuelos made with savoury ingredients, such as cod (bacalao), cheese or even chard. These salt cod and cheese versions are totally different; I urge you to try them both as they are seriously good. - Omar
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In 2010, Omar Allibhoy started the Tapas Revolution with his first restaurant and the mission to bring the authentic taste of Spain to the UK. A couple of best-selling books later we are now a family of seven restaurants. Find us in London, Kent, Birmingham, Sheffield, Newcastle and Bath.
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The GREATEST Fish Recipe from Spain | Bacalao a la Vizcaina
EPISODE 730 - How to Make The GREATEST Fish Recipe from Spain | Bacalao a la Vizcaina
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SPANISH PAPRIKA I USED:
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SPANISH FISH BROTH:
MY NONSTICK FRY PAN:
MICROPHONE I USE:
CAMERA I USE:
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MY CARBON STEEL PAELLA PAN:
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Old fashioned Spanish COD in HOMEMADE TOMATO SAUCE - Bacalao con tomate tradicional
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**Subtítulos en Español**
Do you like fish? And what about Cod? If you do you are going to love this recipe and if you don’t like fish try this recipe and you will change your mind about fish. This is a very old and traditional Spanish recipe, very popular around this season. It’s super easy to make, very quick and tastes amazing, you are going to love it.
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Ingredients:
- 500 grams tomatoes (or 1 can 28 Oz crushed tomatoes)
- fresh cod
- 1 green pepper
- 1 onion
- 3 or 4 garlic cloves
- some sugar (I’m using 2 Tbsp)
- flour
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Ingredientes:
- 500 gramos de tomates (o 1 lata de 800 gramos de tomate triturado)
- bacalao fresco
- 1 pimiento verde
- 1 cebolla
- 3 o 4 dientes de ajo
- un poco de azúcar (yo estoy usando 2 cucharadas soperas)
- harina
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The Most Under-Rated Spanish Dish | Bacalao a la Baezana Recipe
EPISODE #488 - How to Make Spanish Cod with Vegetables from Baeza Spain
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Codfish Stew Recipe - Bacalao a la Vizcaina
In this episode of What's Cooking? Michael travels to Allentown, Pennsylvania where Allrecipes home cook, Milly, teaches us how to make Bacalao a la Vizcaina, or Codfish Stew!
This Spanish-style fish stew from the Basque region of Spain is a traditional peasant dish popular in Spanish-speaking countries. In Puerto Rico, it is a year-round favorite, but most enjoyed during Lent. This is a fabulous Puerto Rican version. The salt cod blends exceptionally well with the roasted red peppers, while he golden raisins are a great surprise, exploding with a burst of flavor in every other bite. And, the capers give it a briny kick in the finish.
Get Milly's recipe for Codfish Stew @
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The BEST-EVER Fried Fish Recipe | Spanish Bacalao en Adobo
EPISODE 799 - How to Make Spanish Fried Fish | Bacalao en Adobo Recipe
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SPANISH FISH BROTH:
WOOD CUTTING BOARD:
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MORTAR & PESTLE:
Spain on a Fork is a member of the Amazon Affiliates Program. If you purchase through these links, you pay the same price, and Spain on a Fork receives a small commission, which helps with all the expenses to keep Spain on a Fork going. Thank you for your support :)