Hi Alison,
Try this site for this recipe.
www.maria-brazil.org/bolinhos_de_bacalhau.htm
We have them as an aptizer
Enjoy,
Cynara.

Alison:
We generally make a Stew, baked in the oven.
The Cod is soaked overnight in water to remove the salt, changing the water a few times.

I place a large can of Crushed or chopped Tomatoes in a pot.
Add all the good Spices, a lot of fresh Garlic or Garlic Powder.
Sprinkle in some Old Bay Seasoning, Parsley Flakes,Pepper, a pinch of Oregano and 3 Bay Leaves.

Add 1/2 cup each of chopped Onion and Red Pepper and simmer for about 30 minutes.
Meanwhile micro wave a couple of Potatoes until they are almost done but firm.
Let cool and peel them and cut into wedges.

Take the Cod, dry it with paper towels, sprinkle on some flour and dust the fish.

Lightly Brown it in a Skillet, on both sides, about 3 minutes on each side.

Place the Tomatoe Sauce in a SS pan or Pyrex dish and put the fish in , covering with the Sauce.
Add the potatoe wedges, some Calamato and Black Olives
Spoon some Sauce over the potatoes.

Bake in a 350 Deg. oven for about 25 minutes.
Check to see if the fish is done ( flakey ).

Serve with some Garlic bread for dippin.
Lou

Lou,

I was trying to recall one of my favorite bacalao recipes when you posted that one. It is essentially what I do. Two points I would emphasize are "... all the good Spices....", which calls upon the cook's good judgement (think about some cumin), and "Lightly Brown it in a Skillet..." meaning brown the flour coated bacalao pieces in olive oil. That makes it SO GOOD. The Portuguese method, which I am familiar with, would include some wine and a bit of vinegar in the sauce. This is a great dish.

Jim

Jim :
Thanks , I forgot to mention browning in Olive oil and the wine but I never used Vinegar.
Sometimes I take things for granite. Like carved in Stone.
Lou

My mother used to make something very different from the Italian or Portuguese baccala. After freshening the salt cod she cooked it with a rich bechamel sauce (white sauce with egg) and served it over boiled potatoes. I loved it and still do. It is one of my favorite comfort foods.

Jim

My dad would get bacala from time to time. He'd fix it essentially the same as Lou described but using Greek herbs & spices -- mainly dill, green onion, and some Greek oregan. Sometimes fennel if he found it growing wild. He liked it because it reminded him of his youth in Greece. My mom wasn't as crazy about it as he was. And I was too young to really appreciate it.

Here's a link for a french recipe called Branade. Here, in Brittany, they always put the potatoes in.

http://frenchfood.about.com/od/dips/r/brandademorue.htm

Here is a link that might be useful: Brandade

I have only had this in restaurants and haven't tried to make it myself.
I do know that the salt cod we buy here must be soaked and rinsed many times to get rid of the overly salty taste. I found that out when using salted cod for other dishes.

Bacalao a La Vizcaina - Biscay Style Salt Cod
********************************************

Ingredients:
2 lbs (1 kg) dry salt cod, soaked
2/3 cup (150 ml) - olive oil
6 cloves garlic, coarsely chopped
12 dried, sweet red peppers (or substitute 1 TBS paprika)
3 1/2 oz (100 grams) - diced bacon
2 onions, chopped
1 TBS chopped parsley
2 tomatoes, peeled and chopped
pepper

1) Soak cod for 24 hours, changing the water 4 or 5 times. After the salt cod has soaked, cut it into large pieces and remove any scales and bones. Pat dry.

2) Place the oil and chopped garlic in an earthenware casserole and heat gently.
Add the cod and let it stew in the oil until softened, about 20 minutes. Drain off the oil and reserve it. Meanwhile, pour boiling water over the dried peppers and let them soak for an hour.

3) Add a spoonful of the reserved oil to an earthenware casserole or frying pan with the diced bacon. Let it fry for a few minutes, then add the chopped onions and parsley. Let them stew very slowly for 30 minutes without allowing them to brown.

4) Remove stems and seeds from peppers, cut them up and add to the onions with a little of their liquid. Add tomatoes. Season with pepper. Cook another 30 minutes, adding liquid as needed.

5) Put in blender or processor and process until peppers are finely chopped. Rub the sauce through a sieve and pour it over the cod in the first casserole. Add another spoonful of the reserved oil and a little liquid.

6) Cook slowly (or bake) another 30 minutes, adding more liquid if necessary. The sauce should be thick. Serves 6. As a lenten dish, the bacon would be omitted.

Source: 'The Best of Spanish Cooking'
Janet Mendel

SharonCb

Blech!!!!! I always HATED salt cod lol!! And cod is my favorite fish and I've heard if you soak it enough and rinse it, it tastes just like fresh, but I ain't buyin' that lol!!

My dad would put some inside the fried dough we made on Christmas Eve - I always had to make sure I got the ones without the cod!! Hubby's family comes from Newfoundland. They make a horrid dish called fish and brewes (sp?) Fry some salt pork and render the fat letting the pork pieces crisp. Add some onion, the salt cod, and (believe it or not) hard tack bread that's been soaked in milk to make it less stone like, and then boil the whole mess. Ugh! I suppose when you live on a rock in the middle of the ocean (their description of Newfoundland, not mine!), you don't get much variety of things non cured, salted, or dried!!

Lisa

LOL, Lisa, so you don't like it? (grin)

Elery likes the stuff, me not so much. He calls it bacalao and said they sold a bunch of it when he was a kid working in that Italian grocery. He buys it and makes it and loves it. I don't know what he uses as a recipe, but he says the salt cod has to be soaked in water for two days before using. Then he makes a sauce with tomatoes, onion, garlic, some pickled italian peppers (maybe pepperocini?), potatoes, bay leaf, olives, I don't know what else. He serves it over rice. I eat rice and he eats the rest. LOL

Annie

"...I've heard if you soak it enough and rinse it, it tastes just like fresh.."

Oh, no! Salt cod should not taste like fresh. They are two different things.

Jim

A few years back, while shopping on 9th St Market, in Philly.
If you are not familiar, that's when they had all the food
in Carts, out on the Sidewalks,
in front of the stores.

Back to shopping. There was a guy trying to steal something from one of the Vendors.
An older guy and woman went after him using Bacala as a club, then others joined in.
He was laying in the street, when I went into a cheese store and the Police came.

They asked what happened ? Looked like he was run over.
Nobody knew anything. They were all very busy at the time and never even noticed .
I don't think he liked Bacala , after that.
LOU

This salad is a different way to serve it. I use canned chickpeas and red onion for better color. Good paprika -- that adds flavor and not just color -- is essential.

Another way I like bacalhau is as fritters or cod "poppers". There is a Spanish cod fritter recipe on the same site that is better than the Portuguese one I used to use.

Here is a link that might be useful: Portuguese Chickpea Salad with Salt Cod.

Thanks, Bean. I think I will enjoy that recipe. I bookmarked the site and added the cookbook to my wish list.

Jim

Hi Jim:
How's the weather up there. The Flower Show is this weekend in Philly.
I was supposed to meet Lisa at Reading Terminal but
the weather isn't cooperating.
We are expecting a foot of snow or more , here.
I think the same in Phila.
Lou

It's in the mid 40's here and I would have done a liitle more garden prep work today except that it is too rainy and soggy out there.

To those attending the show, enjoy!

On the topic of food, I just returned from my favorite restaurant where I had three absolutely perfect fried flounder fillets. It was a tough choice, but the flounder won out over stuffed shells and sausage.

Jim

Jim:
You like s Seafood and Flounder. If you tried my Flounder Bits, I'm sure you would like them.

Only problem is, you can't stop eating them.
LOU

LOU: LOVE THAT STORY!!!! I dont like Salt Cod but the trick is in the soaking! Lous recipe is very similar.

Jim, if you do get the cookbook, try the orange olive oil cake and the lamb meatballs. Wonderful!

My mother used to make Salt Cod Cakes. I never cared for them hence I never asked her for the recipe. Here's one I found online. One difference I should note is I know my mother used a small amount of salt pork minced fine and cooked very crisp in hers.

Salt Cod Cakes

This recipe is a New England way to use salt cod by renowned Boston-area chef Jasper White.

1 pound boneless salt cod
2 medium russet potatoes, peeled
7 tablespoons butter
1/2 small yellow onion, peeled and minced
1 teaspoon dry mustard
2 to 4 dashes Worcestershire sauce
1 whole egg and yolks from 3 eggs
Freshly ground black pepper
3 tablespoons olive oil
Flour

Soak cod in a large bowl of cold water for 6 to 9 hours, changing water 2 to 3 times. Drain.

Put potatoes into a pot of cold water and cook over medium-high heat until tender, about 40 minutes. Drain, then mash with a potato ricer or masher; set aside.

Put cod into a medium pot of water, bring to a boil over high heat and boil for 5 minutes. Drain well, then break fish into flakes.

Melt 4 tablespoons of the butter in a small saucepan over medium heat. Add onions and cook until soft, 3 to 5 minutes. Combine onions, potatoes, cod, mustard, Worcestershire sauce and eggs in a medium bowl. Season to taste with pepper, shape into 8 cakes and chill. Melt remaining 3 tablespoons butter and oil in a large skillet over medium heat. Dredge cod cakes in flour, shaking off excess, and cook until golden, about 5 minutes per side. Makes 8.

Saveur, January -- February 2001