If you have never tried bacalhau you are in for a surprise if you try this recipe. Many people overlook bacalhau( also known as salt cod) because they are not sure how to prepare it, and because of its salty flavor. You do have to plan ahead when cooking with bacalhau because it needs to soak in water for atleast 24 hours to remove excess salt. However the curing process imparts an incredible flavor, which is unleashed when cooked. Its easy to understand why this is a staple food of the Caribbean region.
- The day before you plan to make the stew put the salt cod in a dish and cover with water and refrigerate. the fish needs to soak for about one day. Periodically change out the soaking water to remove salt, about 3-4 times during the 24 hours.
- To make the stew first poach the fish in boiling water until cooked about 3-4 minutes. Discard the water and let the fish cool down . Heat a Dutch oven on the stove to medium and add a some oil. Flake the fish with your fingers and dip into the seasoned flour. Working in batches saute the fish until crispy, remove and set aside.
- Remove the excess oil from the Dutch oven, return to a medium heat, add a little butter, saute the shrimp until cooked through and remove from the pot, set aside. Saute the onions, garlic, potatoes, peppers,tomaotes and corn. Add fish stock and simmer for 10 minutes, add the fish, bring back to simmer, add chopped cilantro. Garnish with saute shrimp and cilantro.
- 1 lb salt cod
- 1/2 lb fresh tomatoes
- 1 onion
- 1 red bell pepper, finely chopped
- 1-2 cloves garlic, sliced
- 2 potatoes, small dice
- 1 cup sweet corn
- 1 cup fish stock
- 1 bunch, chopped
- 1 cup flour mixed with old bay seasoning
- 10-12 large shrimp( optional)
- canola oil and butter for cooking