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Simmered Bahia Salt Cod (Bacalhau a Baiana) Tasty Recipe.
Cod meat is white in color, is moist and lean, medium- to firm-textured, and delicately flavorful with a mild taste. Tender, thick fillets with large flakes that separate when cooked. Cod is a good source of low fat protein, phosphorus, niacin, and vitamin B12, an important source of vitamin A, vitamin D, vitamin E and omega-3 fatty acids (EPA and DHA).
Simmered Cod Recipe - Brazilian easy recipe how to salt simmer cod with vegetable oil, onion, garlic, sweet peppers, tomatoes, dende (palm) oil, coconut milk, and scallions.
Ingredients:
- 1 pound salt Cod
- 3 tablespoons vegetable oil
- 1 medium onion, grated
- 1 clove garlic, crushed
- 2 sweet peppers, 1 red, 1 green, seeded and chopped
- 3 tomatoes, peeled and pureed
- 1 cup hot water
- Salt and freshly ground pepper
- 1 tablespoon dende (palm) oil
- 1 cup thick coconut milk
- 1 cup scallions, chopped, using white and green parts
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Serves/Makes: 4
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How to cook Simmered Bahia Salt Cod (Bacalhau a Baiana):
- Soak the cod in cold water to cover for 12 hours or more, changing the water frequently.
- Drain the cod and remove any skin and bones.
- Pat the fish dry with paper towels and cut it into 2-inch pieces.
- Heat the oil in a saucepan and saute the onion, garlic, and peppers until the onion and peppers are soft, about 5 minutes.
- Add the tomatoes, cod, and hot water.
- Cover and simmer for 15 minutes, or until the fish flakes easily when tested with a fork.
- Season to taste with salt, if necessary, pepper, and dende oil.
- Stir in the coconut milk and the scallions and heat through without letting the mixture boil.
Notes:
This recipe for Simmered Bahia Salt Cod serves/makes: 4. Great tasting food is easy to cook, delicious, simple and very affordable dish.
Bahia is one of the 26 states of Brazil, and is located in the northeastern part of the country on the Atlantic coast.
Main Ingredient: Pacific Cod
Preparation Method: Poached/Simmered
Cuisine: South American
How to clean Cod:
Scale the fish by placing it in the sink under cold running water. Grasp the fish firmly by the gills and scrape off scales starting from the tail to the head with a fish scaler or small, dull knife using short strokes.
To remove the head, cut the flesh on both sides with a knife. If the fish is small, slice directly through the spine. For a larger fish, place the knife between vertebrae and tap the back of the knife with a hammer.
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