Flaked Cod Fish Bacalao with Green Olive and Tomato Stew - Featured Recipe - CookingDistrict.com
Featured Recipes

Flaked Cod Fish Bacalao with Green Olive and Tomato Stew

"This dish is in memory of my Aunt Carmen—she used to make it when I was a child and whenever I cook it, the flavors and aromas totally remind me of her. The funny thing is, the first time I made this myself I didn’t even have the recipe; I just remembered watching her make it and knew how it should come together. I miss you, Aunt Carmen."
Categories: Entrees, Seafood
4 serving
Prep Time:
1 hours
Step 1
1/4 cup olive oil
1 lb salted cod • soak in h20 2-3hrs, drain
Put the olive oil in a large saucepan over medium-high heat.

When it’s hot, reduce the heat to low, add the cod, and cook for about 5 minutes, using a wooden spoon to break the fish up as it cooks.
Step 2
1 can can plum tomatoes • (15oz can)
1/4 cup water
1/2 cup green olives • pitted
2 each thai chiles • chopped
2 each fresh thyme sprigs
1 each fresh bay leaf
1/4 cup red wine vinegar
1 cup celery • diced
3 tbsp capers
1/4 tsp kosher salt
Add the tomatoes, water, olives, chiles, thyme, and bay leaf and cook over low heat for another 15 minutes, then add the vinegar, celery, capers, and salt. Raise the heat and bring the mixture to a boil, then reduce the heat to a simmer and cook for another 15 minutes, stirring occasionally. Taste for seasoning and serve the stew over white rice.


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