Bacalao Gloria (Salt Cod)
Food & Wine's Holiday Favorites
Bacalao Gloria (Salt Cod)
Food & Wine's Holiday Favorites
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1 pound boneless salt cod 1/4 cup plus 2 tablespoons olive oil 2 onions, cut into thin slices 4 cloves garlic, cut into thin slices 1 large baking potato, peeled and cut into 1/2 inch dice 1 35-ounce can tomatoes, drained and chopped (about 1 quart) 1 yellow bell pepper, peeled with vegetable peeler and cut into 1/2 inch strips 1/2 teaspoon fresh ground black pepper 1/8 teaspoon cayenne 18 oil cured olives, pitted and sliced 3/4 cup cilantro leaves, for garnish Directions: Rinse the cod under cold running water to remove the salt from the surface. Put it in a bowl with 10 cups cold water. Let soak 24 to 48 hours, changing the water twice daily, until just mildly salty. Drain and rinse. Put the cod in a large saucepan with enough cold water to cover. Bring to a boil over high heat. Drain the fish and rinse under cold water to cool; pat dry. Flake the cod, discarding any pieces of sinew or skin. In a large frying pan, heat 1/4 cup of the oil. Add the onions and cook over moderate heat, stirring, for 2 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the potato and cod and cook, stirring, for 1 minute. Reduce the heat to low, cover, and cook, stirring occasionally, until the potato is soft, about 20 minutes. Heat the oven to 400°F. Put the bread on a baking sheet and toast in the oven, turning once, until crisp, about 5 minutes per side. Add the tomatoes, bell pepper, the remaining 2 tablespoons oil, the black pepper, and the cayenne to the frying pan. Bring to a boil over moderate heat. Cover, reduce the heat, and simmer for 5 minutes. Stir in the olives. Put the toast on individual plates and top with a large spoonful of the bacalao and a sprinkling of cilantro leaves. Serves 12. |