John Myers
Ingredients for 3 servings:
- 600 g stockfish (bacalao)
- 150 ml olive oil
- 4 garlic cloves
- 1 chili pepper(s), chopped
Instructions
Working time approx. 20 minutes; Rest period approx. 3 days; Cooking/baking time approx. 20 minutes; Total time approx. 3 days 40 minutes
Bacalao – Stockfish – Cod, spicy
Soak the bacalao for 24-36 hours, changing the water frequently (initially about every 4 hours, later about every 6 hours). Before cooking, scale the bacalao, wash it again, drain it on kitchen paper, and pat it dry. Peel the garlic cloves and halve them lengthwise. Heat oil in a shallow pan and fry the garlic cloves and chili peppers. When browned, remove them with a slotted spoon and set aside. Place the bacalao skin-side down in the pan without changing the oil. Lift the pan slightly and toss it back and forth for about 10-15 minutes. This movement will bathe the fish in hot oil and draw out the gelatin from the skin. This will bind the sauce that forms. When the sauce has a light consistency, the dish is ready. Sprinkle with the browned garlic cloves and chopped chili peppers. Let it sit on the heat for a short time, stirring occasionally. Serve very hot. I cook on gas and use a clay pot for this dish. It goes well with baguette. It serves 6 as an appetizer. As a main course, it serves 3-4.
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