Saltfish – Dried and salted cod – bacalhau (Portuguese pronunciation:(bɐkɐˈʎaw) is referred to as Bacalao in Spain Bacala in Italy. Fresh (unsalted) cod is referred to as bacalhau fresco(fresh cod).
Saltfish – Dried and salted cod – bacalhau (Portuguese pronunciation:(bɐkɐˈʎaw) is referred to as Bacalao in Spain Bacala in Italy. Fresh (unsalted) cod is referred to as bacalhau fresco(fresh cod).
Bacalhau dishes are common in Portugal and Galicia, in the northwest of Spain, and to a lesser extent in former Portuguese colonies like Cape Verde, Angola, Macau, Brazil, and Goa. There are said to be over 1000 recipes in Portugal alone and it can be considered the iconic ingredient of Portuguese cuisine. It is often cooked on social occasions and is the Portuguese traditional Christmas dinner in some parts of that country
Historically, bacalhau was the staple for the three predominately Catholic countries of Portugal, Spain and Italy during Lent, when meat was considered a forbidden food. And although the recipes have diversified and evolved, it can still be found on the dinner table of Portuguese, Spanish and Italian families in all its glorious forms today.
Recipes can be found across Europe and also in the cuisines of other territories and regions like the Dominican Republic and Puerto Rico. In Norway, where most of the salted and dried cod is produced, bacalao commonly refers to a specific dish prepared with salted and dried cod, potatoes, onions, tomatoes and olives. In recent years, there has also been increasing interest in the wider range of Portuguese dishes based on dried and salted cod.
Preparation – Fish (mostly cod) is beheaded and eviscerated, often right on board the fishing vessel. (This is feasible with whitefish, whereas it would not be with oily fish such as mackerel.) It is then salted and dried ashore. Traditionally, the fish was sun-dried on rocks or wooden frames, but today it is mainly dried indoors by electrical heating. It is sold whole or in portions, with or without bones.
Before it can be eaten salt cod must be rehydrated and desalinated by soaking in cold water for one to three days, changing the water two to three times a day.
In Guyana it is normally eaten with fried bakes (bake and saltfish) as part of breakfast. In Jamaica it forms the basis of the national dish ackee and saltfish. In Bermuda, it is served with potatoes, avocado, banana and boiled egg in a traditional codfish and potato breakfast.
Recipe for Saltfish and Bakes, Guyanese style
Saltfish
Ingredients:
- 1 pound of saltfish (soaked overnight and drained)
- 1 large onion (chopped)
- Garlic chopped (to taste)
- Black pepper (to taste)
- 2 Tomatoes chopped
- 2 Tablespoons of butter or oil
Method
- Boil saltfish until flesh turns from translucent to solid white (approximately 15 minutes)
- Immerse fish in cold water then strip
- In frying pan heat on medium butter or oil
- Fry all ingredients as necessary, length of frying depends on if crispy or moist texture is desired.
- Add black pepper to taste
- Add oil/butter if a more moist consistency is desired.
Bakes
- Prep Time: 6 minutes
- Dough resting: 10 minutes
- Frying: 1 minute each
- Total Time: 26 minutes
- Quantity: 10
Ingredients:
- 4 cups all-purpose flour
- 4 teaspoons baking powder
- 1/4 teaspoon salt
- 1 tablespoon white granulated sugar
- 1 tablespoon unsalted butter
- Lukewarm water
- Oil for deep frying
Method
- Mix Sugar and Salt in a cup of water
- In a large bowl mix together flour, baking powder and butter.
- Slowly add the salt/sugar/water to the mixture, stirring until it turns into a dough i.e. the flour starts to leave the sides of the bowl.
- Transfer dough to a lightly floured surface. Knead the dough and cut out pieces about two inches diameter.
- Knead pieces on lightly floured surface and shape into the shape of a tennis ball and leave for 10 minutes.
- Use rolling pin to flatten dough to about 3/8 inch thick.
- Heat oil in a deep pan and let come up to 350 degrees F. The oil should be hot but definitely not smoking.
- Place into a deep pan with hot oil and as soon as the bake floats to the top of the oil spoon some of the hot oil on the top of the bake to ensure uniform puffy shape.
- When the submerged part of the bake gets golden brown, turn over and fry, until the entire bake is golden brown.
Bakes are now ready to eat and best served hot off the cooker with saltfish. It is customary to split the bakes, fill with saltfish and served for breakfast,
