Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.How do you make Baccalou?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do you make Baccalou?),it will help you,my kids.
we have just come back from Maderia and really enjoyed this dish
they grilled it and put olive oil and garlic on it every resturant did it different so I want the best recipe if there is someone from Maderia who can tell me.
Answer:
When you first buy the Baccalou, you must soak in in water (at least 12 hours). It must soak so you can get all the salt out, and the cod can reconstitute. Once it soaks, you can basically do whatever you want to it! Mash up some garlic and mix it with extra virgin olive oil, and rub that on your fish before you grill it. You can make it in a red sauce, using stewed tomatoes, olives, capers, diced onions, garlic, salt, pepper, and a dash of cumin. To make the sauce thicker, dice potatoes and carrots to make it into a complete meal.
Just have fun with it! Check out Portugese and Spanish cookbooks for more ideas!
Dip it's hand in warm water when it's sleeping???
Am I right?
you put it in warm water for 20 minutes (this is for take away the salt flavor)... and then you can make a sauce (whenever you want) and mix it and over again cook it for 15 min....
after you desalt it cook in hot water, after drain, flake it up, add hot peppers olives, celery, onion, olive oil, for a quickie i buy frozen cod cook it then add stuff, chill, its so delicious! I'm Italian
A nice dish is from the south of France, it is called Bradade du Morue, it is done by soaking the fish like the one other respondant stated, I recommend soaking it for longer and changing the water at least twice.
Then you cook the fish by poaching it, the when cool, mashing it and combining it with mashed potatoes, cooked onions, plenty of garlic, olive oil, then making it into patties and frying them til brown, you serve it with tomato sauce, tartare sauce or ailoli (french garlic mayo).
While I was a chef I relished being able to serve Baccalo, I from Toronto canada and we have a large Portugese population and there local area for foods on Ossington at Dundas is like being in Lisbon
You have had some good answers to your question, but you will not find it easy to find salt cod any more in the UK.
To salt your own, buy a good thick fillet of cod, wash it and wipe it dry, then put a thick layer of sea salt in the bottom of a glass dish, and a thick layer of sea salt over the fillet, cover and refrigerate.
In a day or two the salt will have drawn a lot of water out of the cod.
Drain this off and add a fresh sprinkling of salt.
The cod will keep for months - I have used it up to a year after salting it.
When you want to use it, remove it from the salt, and wash it well, soak it for at least 12 hours, changing the water from time to time.
Cover with water, bring to the boil, and simmer gently until the fish begins to "flake".
Allow to cool, and mash it with olive oil and crushed garlic until you have a smooth paste.
This dish in various forms is popular all over Northern Europe, and the additions to the cooked fish are largely a matter of taste, as you discovered on tour holiday in Madeira.
My grandmother always used to make this for out Sunday tea, using up left over mashed potato from lunch, and mixing the cooked salt cod with the potato and chopped onions, before baking it in the oven - she called it "fish hash"
In Spain this is one of the best ways of doing it. It comes from the Vasc Country (the recipe).
Ingredients for 4 people
Bacalao al Pil pil.
8 pieces of back of desalted codfish that is not too heavy (2 centimeters)
3 dl. of olive oil
5 teeth of garlic
curtains ring of guindilla
Time of accomplishment 30 minutes.
Preparation
1. To desalt the codfish previously. Escamar, to clear the thorns and to dry with a clean cloth.
2. To put an average fire casserole and to spill the oil. To add to the teeth of lamina garlic and the curtains ring of guindilla. When they begin to take color, they retire and they reserve.
3. The casserole of the fire takes off and it is let warm up. The codfish pieces are introduced in the oil, with the skin upwards. It is very important that the codfish is dry, on the contrary will begin to jump the oil. The casserole is put again to the fire. The codfish will cook smoothly, - never to fry, during about five minutes.
4. The casserole of the fire retires and the codfish goes to another casserole, always with the skin upwards. Two spoonfuls of the oil are added in which we finished cooking to fry the codfish. One leaves outside the fire about 3 minutes so that the codfish sweats.
5. The casserole with the codfish is put to smooth fire and before it begins to boil it retires outside the fire. We constantly move in circle the casserole so that it begins to bind the sauce. It has to become without abruptness. As it is leagued together the sauce is added spoonfuls of the oil in we have cooked-freído the codfish. Outside the fire, if it cooled off, always approaches only so that it conserves the tempered temperature, which is had to mount. The sauce would be cut if it boiled.
6. To serve with the skin of the backs upwards and covered partially with the sauce. Upon each back laminae and curtains ring of guindilla (dried chilli)are placed that we had reserved.
It is wonderful!
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.How do you make Baccalou?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do you make Baccalou?),it will help you,my kids.
we have just come back from Maderia and really enjoyed this dish
they grilled it and put olive oil and garlic on it every resturant did it different so I want the best recipe if there is someone from Maderia who can tell me.
Answer:
When you first buy the Baccalou, you must soak in in water (at least 12 hours). It must soak so you can get all the salt out, and the cod can reconstitute. Once it soaks, you can basically do whatever you want to it! Mash up some garlic and mix it with extra virgin olive oil, and rub that on your fish before you grill it. You can make it in a red sauce, using stewed tomatoes, olives, capers, diced onions, garlic, salt, pepper, and a dash of cumin. To make the sauce thicker, dice potatoes and carrots to make it into a complete meal.
Just have fun with it! Check out Portugese and Spanish cookbooks for more ideas!
Dip it's hand in warm water when it's sleeping???
Am I right?
you put it in warm water for 20 minutes (this is for take away the salt flavor)... and then you can make a sauce (whenever you want) and mix it and over again cook it for 15 min....
after you desalt it cook in hot water, after drain, flake it up, add hot peppers olives, celery, onion, olive oil, for a quickie i buy frozen cod cook it then add stuff, chill, its so delicious! I'm Italian
A nice dish is from the south of France, it is called Bradade du Morue, it is done by soaking the fish like the one other respondant stated, I recommend soaking it for longer and changing the water at least twice.
Then you cook the fish by poaching it, the when cool, mashing it and combining it with mashed potatoes, cooked onions, plenty of garlic, olive oil, then making it into patties and frying them til brown, you serve it with tomato sauce, tartare sauce or ailoli (french garlic mayo).
While I was a chef I relished being able to serve Baccalo, I from Toronto canada and we have a large Portugese population and there local area for foods on Ossington at Dundas is like being in Lisbon
You have had some good answers to your question, but you will not find it easy to find salt cod any more in the UK.
To salt your own, buy a good thick fillet of cod, wash it and wipe it dry, then put a thick layer of sea salt in the bottom of a glass dish, and a thick layer of sea salt over the fillet, cover and refrigerate.
In a day or two the salt will have drawn a lot of water out of the cod.
Drain this off and add a fresh sprinkling of salt.
The cod will keep for months - I have used it up to a year after salting it.
When you want to use it, remove it from the salt, and wash it well, soak it for at least 12 hours, changing the water from time to time.
Cover with water, bring to the boil, and simmer gently until the fish begins to "flake".
Allow to cool, and mash it with olive oil and crushed garlic until you have a smooth paste.
This dish in various forms is popular all over Northern Europe, and the additions to the cooked fish are largely a matter of taste, as you discovered on tour holiday in Madeira.
My grandmother always used to make this for out Sunday tea, using up left over mashed potato from lunch, and mixing the cooked salt cod with the potato and chopped onions, before baking it in the oven - she called it "fish hash"
In Spain this is one of the best ways of doing it. It comes from the Vasc Country (the recipe).
Ingredients for 4 people
Bacalao al Pil pil.
8 pieces of back of desalted codfish that is not too heavy (2 centimeters)
3 dl. of olive oil
5 teeth of garlic
curtains ring of guindilla
Time of accomplishment 30 minutes.
Preparation
1. To desalt the codfish previously. Escamar, to clear the thorns and to dry with a clean cloth.
2. To put an average fire casserole and to spill the oil. To add to the teeth of lamina garlic and the curtains ring of guindilla. When they begin to take color, they retire and they reserve.
3. The casserole of the fire takes off and it is let warm up. The codfish pieces are introduced in the oil, with the skin upwards. It is very important that the codfish is dry, on the contrary will begin to jump the oil. The casserole is put again to the fire. The codfish will cook smoothly, - never to fry, during about five minutes.
4. The casserole of the fire retires and the codfish goes to another casserole, always with the skin upwards. Two spoonfuls of the oil are added in which we finished cooking to fry the codfish. One leaves outside the fire about 3 minutes so that the codfish sweats.
5. The casserole with the codfish is put to smooth fire and before it begins to boil it retires outside the fire. We constantly move in circle the casserole so that it begins to bind the sauce. It has to become without abruptness. As it is leagued together the sauce is added spoonfuls of the oil in we have cooked-freído the codfish. Outside the fire, if it cooled off, always approaches only so that it conserves the tempered temperature, which is had to mount. The sauce would be cut if it boiled.
6. To serve with the skin of the backs upwards and covered partially with the sauce. Upon each back laminae and curtains ring of guindilla (dried chilli)are placed that we had reserved.
It is wonderful!
correctness,It's Non-profit and only for informational purposes.
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