The Mexican style Cod (Bacalao a la Mexicana)
This mexican fish recipe’s popularity is said to have started since the early 20th century. Today this dish is enjoyed during the Christmas period where it has come to be part of the traditions in Mexican families to serve this delicious and colorful dish during that festive time of the year.
Recipe for the Mexican style Cod
Ingredients:
* 2 and 1/2 lb. of cod in brine
* 6 red tomatoes
* 2 potatoes
* 1 large onion
* 2 ancho chiles, roasted
* 6 cloves of garlic
* 30 stuffed whole green olives
* 1 red bell pepper, or jalapeno, seeded and diced
* 1 bay leaf
* 3 tablespoons peeled and sliced almonds
* 3 tablespoons of raisins
* 2 tablespoons capers
* 2 tablespoons chopped parsley
* Olive oil
* Powdered Cinnamon, salt and pepper
Making this mexican dish:
1) Desalt the cod, leaving it for 12 hours in cold water and changing the water three times. Cook in plenty of water, removing it as soon as the water starts to boil, remove the skin and discard bones of the fish, break the fish meat up into chunks and set aside.
2) Peel and cook the potatoes in boiling water; when cooked dice them and set aside.
3) Cut the stem of the ancho chile, remove its seeds and make it soak in hot water for 10 minutes. Drain, then blend with the red tomatoes and a few teaspoons if the liquid the chiles were left in, blend to a puree.
4) Saute the onion, bell pepper and the garlic (finely chopped) in a wide frying pan with a little olive oil. When the onions are translucent, add the tomato puree we just did and simmer over medium heat until this sauce has reduced.
5) Add the cod, bay leaf, cinnamon, pepper, pimentos, almonds, raisins, stuffed olives, capers and parsley. Mix, cover and simmer over medium heat for 5 minutes.
Add the diced potatoes to the cod stew and simmer everything for 3 or 4 minutes more. Adjust salt and serve.
* 2 and 1/2 lb. of cod in brine
* 6 red tomatoes
* 2 potatoes
* 1 large onion
* 2 ancho chiles, roasted
* 6 cloves of garlic
* 30 stuffed whole green olives
* 1 red bell pepper, or jalapeno, seeded and diced
* 1 bay leaf
* 3 tablespoons peeled and sliced almonds
* 3 tablespoons of raisins
* 2 tablespoons capers
* 2 tablespoons chopped parsley
* Olive oil
* Powdered Cinnamon, salt and pepper
Making this mexican dish:
1) Desalt the cod, leaving it for 12 hours in cold water and changing the water three times. Cook in plenty of water, removing it as soon as the water starts to boil, remove the skin and discard bones of the fish, break the fish meat up into chunks and set aside.
2) Peel and cook the potatoes in boiling water; when cooked dice them and set aside.
3) Cut the stem of the ancho chile, remove its seeds and make it soak in hot water for 10 minutes. Drain, then blend with the red tomatoes and a few teaspoons if the liquid the chiles were left in, blend to a puree.
4) Saute the onion, bell pepper and the garlic (finely chopped) in a wide frying pan with a little olive oil. When the onions are translucent, add the tomato puree we just did and simmer over medium heat until this sauce has reduced.
5) Add the cod, bay leaf, cinnamon, pepper, pimentos, almonds, raisins, stuffed olives, capers and parsley. Mix, cover and simmer over medium heat for 5 minutes.
Add the diced potatoes to the cod stew and simmer everything for 3 or 4 minutes more. Adjust salt and serve.
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