How To make Bacalao Espanol (Spanish Cod)
1 lb Salted codfish
2 1/2 tb Parsley,
1 lg Onion, minced well chopped
8 tb Olive oil
2 ts Dry sherry
2 lg Tomatoes, peeled and chopped
4 ts Green olives, chopped
1 Clove of garlic, minced
Salt and pepper to taste 1 sm (4-ounce) can pimientos,
-shredded 1/4 ts Oregano
This came from one of the other cookbooks I picked up last weekend. Nice segue, eh? Inherited from Spain, this codfish dish is a favorite of the Mexicans. Soak codfish for 8 hours in enough cold water to cover it. Drain and shred the fish. Saute the onion in the oil until it is softened. Add codfish and saute a few more minutes. Add the remaining ingredients. Simmer slowly until codfish is tender, about 1/2 hour or more.
Makes 4 servings. From "The Art of Mexican Cooking" by Jan Aaron and Sachs Salom. Doubleday and Company, N.Y., 1965. Posted by Stephen Ceideberg; March 9 1993.
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Aporreado de Bacalao | Cocina Con Fujita
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Aporreado de Bacalao
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Ingredientes en Español:
1 libra de lomo de Bacalao
1 Cebolla
1/2 Aji verde
1/2 Aji maduro
2 dientes de Ajo
1/2 taza de Aceite Oliva Extra Virgen
8 onzas de Pimientos Morrones
1 hola de Laurel
Sal al gusto si es necesario
1/8 cucharadita de Azafrán molido
3 cucharadas de Vino Seco
1/8 cucharadita de Pimienta Negra Molida
3 Papas
8 onzas de salsa de Tomate
Ingredients in English:
1lb of Cod
1 Onion
1/2 green bell pepper
1/2 red bell pepper
2 cloves of Garlic
1/2 cup of Extra Virgin Olive Oil
8oz. of Pimientos Morrones
1 Bay Leaf
Salt to taste if it's necessary
1/8 tsp of Saffron powder
3 tbsp of Dry Wine
1/8 tsp of cracked black pepper
3 Potatoes
8oz of Tomato sauce
Spanish Cod with FLAVORFUL Vegetables | Bacalao a la Baenense Recipe
EPISODE 742 - How to Make Spanish Cod & Potatoes | Bacalao a la Baenense Recipe
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SWEET SMOKED SPANISH PAPRIKA:
MY CARBON STEEL PAELLA PAN:
MY ENAMELED PAELLA PAN:
SPANISH ROUND RICE I USE:
WOOD CUTTING BOARD:
MY FOOD PROCESSOR:
MORTAR & PESTLE:
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Barcelona´s BEST-KEPT Fish Recipe | Bacalao a la Llauna Recipe
EPISODE 755 - How to Make Spanish Cod with White Beans | Bacalao a la Llauna Recipe
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Equipment and Ingredients I use - Amazon Affiliate Links:
SPANISH FISH BROTH:
MY NONSTICK FRY PAN:
POTS & PANS I USE:
MICROPHONE I USE:
CAMERA I USE:
SWEET SMOKED SPANISH PAPRIKA:
MY CARBON STEEL PAELLA PAN:
MY ENAMELED PAELLA PAN:
SPANISH ROUND RICE I USE:
WOOD CUTTING BOARD:
MY FOOD PROCESSOR:
MORTAR & PESTLE:
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Old fashioned Spanish COD in HOMEMADE TOMATO SAUCE - Bacalao con tomate tradicional
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**Subtítulos en Español**
Do you like fish? And what about Cod? If you do you are going to love this recipe and if you don’t like fish try this recipe and you will change your mind about fish. This is a very old and traditional Spanish recipe, very popular around this season. It’s super easy to make, very quick and tastes amazing, you are going to love it.
_______________________________
Ingredients:
- 500 grams tomatoes (or 1 can 28 Oz crushed tomatoes)
- fresh cod
- 1 green pepper
- 1 onion
- 3 or 4 garlic cloves
- some sugar (I’m using 2 Tbsp)
- flour
____________
Ingredientes:
- 500 gramos de tomates (o 1 lata de 800 gramos de tomate triturado)
- bacalao fresco
- 1 pimiento verde
- 1 cebolla
- 3 o 4 dientes de ajo
- un poco de azúcar (yo estoy usando 2 cucharadas soperas)
- harina
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Bacalao Spanish Fish Recipe | How To Make Bacalao
This video contains Bacalaouse Spanish fish recipe.All ingredients are listed bellow:
1 lb salted fish
1/2 red pepper
1/2 green pepper
1/2 large onion
4 cloves garlic
2 bay leaves
1/2 adobo mix
1 small can tomato sauce
2 large boiled potato
1/4 tsp black pepper
#RCChannel recipes #RCCookingchannel #Recipes #Bacalaorecipe #saltedfish
Buñuelos de Bacalao - Salt Cod Fritters - Tapas Tube by Omar Allibhoy
Welcome to your go-to channel of Spanish Cooking and Tapas!
This month we are suggesting Buñuelos de Bacalao, a recipe also available in Omar's second book - Spanish Made Simple.
Traditional buñuelos used to be sweet and were commonly sold in bakeries at Easter time. With time, more developed recipes have arisen to bring us buñuelos made with savoury ingredients, such as cod (bacalao), cheese or even chard. These salt cod and cheese versions are totally different; I urge you to try them both as they are seriously good. - Omar
For the full recipe visit
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In 2010, Omar Allibhoy started the Tapas Revolution with his first restaurant and the mission to bring the authentic taste of Spain to the UK. A couple of best-selling books later we are now a family of seven restaurants. Find us in London, Kent, Birmingham, Sheffield, Newcastle and Bath.
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