Bacalao a la Vizcaína! This traditional dish features tender salted cod cooked in a rich, flavorful red pepper and tomato ...

A hidden gem of Spanish cuisine, Bacalao Encebollado de Córdoba features tender salted cod simmered with caramelized onions ...

Bacalao (Dried Salt Cod) Cod that has been preserved in salt, which removes the moisture, and makes the fish firm and chewy. Bacalao is very popular in Brazil, Italy, Portugal, and Spain, although ...

For his bacalao, “the trick is to buy a whole fish,” he says. But you can take this shortcut: Just buy the fillets you need (Flores uses black cod) and the bones from a mild-flavored white fish.

Bacalao (salt cod) Basque style Bacalao ... After about a day, the water should run clear and the fish will be plump and sweet for the sauce. To make the sauce (see Note). Preheat oven to 180ºC.

Meanwhile, heat 2 tablespoons of oil in a large skillet over medium-high heat. When very hot, add the garlic, parsley and capers and stir. Cook about 30 seconds and quickly add the tomatoes.

Instructions. Rinse the cod with cold water, then soak in cold water for 3 to 4 hours. Drain and discard the soaking water. In a large pot, boil the cod in plenty of water for 15 minutes.

Q. My husband and I had lunch recently at a restaurant in Pemboke Pines called Paella Seafood Grill. We had Bacalao a la Vizcaina, which I think translates to cod fish in a basque sauce. It was one… ...

Drain the soaked cod thoroughly, cut into pieces and place into the camp oven about half way up the chain. Cover with water and boil gently for about ½ an hour. Remove the fish leaving it to cool ...