Bacalhau with tomatoes, eggplant, zucchini, and saffron rice.
Recipe I came up while I was cooking for my friends in Catalonia.
Inspired by available local ingredients.
Amount of ingredients depends on number of servings.
Soak Bacalhou ( salted cod ) for 48 hours in cold water. Change water every 8 hours.
Slightly pan fry thick eggplant slices in olive oil, then rub them with fresh garlic.
Put cod in a pot with the hot water for a couple minutes. This will take another part of remaining salt and will lightly precook fish.
Layer baking or roasting pan ( cast iron or ceramic will do the best ) with slices of fresh zucchini, fried eggplant, and fresh tomato. Zucchini on the bottom, tomato on the top.
Put serving size pieces of fish on the top. Bake it 350 F temperature for about 20 minutes, until fish is cooked.
Serve it on saffron rice. As sauce use red bell pepper minced in food processor with a little olive oil and fresh parsley olive oil ( just blend herbs and oil in food processor ). I was using black olive tapenade too, but while it adds flavor it clashes with saltines of fish. No matter how long you will soak Bacalhau, it will be salty. Be sure do not use extra salt while cooking,
No comments:
Post a Comment