Bacalao con Repollo [Video+Recipe] Codfish with Cabbage
Inspired by a now-lost traditional Lenten dish, check my recreation of Bacalao guisado con huevo, a dish that is perfect for Easter and Lent.
Servings 6 servings
Calories 153kcal
Ingredients
- 1½ libra bacalao (salted codfish) [0.7 kg]
- 3 eggs
- ¼ cup olive oil
- 1 small red onion cut into strips
- 3 cloves garlic crushed
- 1 bell pepper cut into strips
- 2 large tomato chopped
- 1 cup tomato sauce
- ¼ cup pitted green olives cut into quarters (optional)
- ¼ head cabbage shredded
- 2 teaspoons salt (or more, to taste)
- 1 teaspoon pepper (or more, to taste)
- Handful minced parsley or cilantro
Instructions
1. Desalting bacalao
- Rinse the bacalao in running water, scrubbing off as much surface salt as possible. Soak the codfish in abundant water overnight or at least two hours. If you leave it overnight, change the water at least once.
2. Boiling codifish
- Rinse the bacalao again and discard the water. Place the codfish in a big pot or large Dutch oven, and add about half a gallon (2 liters) of fresh water to it. Place the eggs in the pot.Simmer over medium heat. After 12 minutes, remove the eggs and set them aside. Continue boiling the codfish until it starts flaking; add a cup of water every so often to maintain a similar level as when it started, and stir to cook evenly.This may take 30 to 40 minutes, depending on the freshness and quality of the fish.
3. Getting bacalao ready
- Once the bacalao is flaking, remove it from the heat and the water, drain, and discard the water. Place in a bowl and add fresh water to and and let it rest until it has cooled down to room temperature.Once cooled to room temperature, flake the codfish into small, spoon-size pieces, and make sure to discard bones, fins, and skin. Taste the fish, it should have a pleasant saltiness, but not excessively so. If it is still too salty, you will have to soak it again in clean water until it is no longer too salty.Set the shredded bacalao aside.
4. Sautéing vegetables
- Heat oil in large skillet over medium heat.Cook and stir the onions, garlic, and bell pepper until the onions become translucent.
5. Cooking cabbage
- Stir in the bacalao, tomato, and olives and cook until hot. Add the tomato sauce, salt, pepper, and parsley.Stir in the cabbage and simmer covered over very low heat until the cabbage is wilted (about 5 mins). Check the taste and season with salt and pepper to taste if needed.
6. Peeling and chopping eggs
- Once cooled, peel the eggs and cut them into 4 wedges each.
7. Serving
- Arrange the eggs over the bacalao. Serve right away to prevent the cabbage from becoming mushy. Check serving suggestions above the recipe.
Video
Nutrition
Calories: 153kcal | Carbohydrates: 8g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 906mg | Potassium: 343mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1023IU | Vitamin C: 46mg | Calcium: 53mg | Iron: 2mg
