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Our Bacala Salad
Aug 5, 2018 15:23:10   #
pafret Loc: Northeast
 
Our Bacala Salad

This is Mama Teresa's original recipe for Bacala Salad. This salad was always a Christmas fixture but we had it at other times of the year also. Since it is Salted Cod it is available year round. This recipe is not suited for fresh fish and Cod is the only salted fish have found palatable in this recipe. The photo shows capers and pepperoncini peppers added to the ingredients, you can customize this dish as you would any salad.

2 large lemons, juice only
16 Oz can Ripe Black olives, sliced
10 Oz bottle India Relish
2 lb Pre-soaked Salt Cod (Bacala)
½ tsp Salt, if required
2-3 tsp Red pepper flakes, to taste
½ cup plus Extra Virgin Spanish Olive Oil
Ground black pepper to taste
1 lemon sliced for Poaching liquid

Soak Bacala for approximately two days , changing water at frequent intervals (3 or 4 times). Cook the Bacala (Steam, Poach, Microwave) without frying (about 10 minutes); if poaching add some sliced lemon to the water. Remove any skin if necessary. Use forks to break the cooked fish apart into 1/2 inch flakes, check carefully for bones. Put the fish flakes aside until the rest of the ingredients are mixed.

Mix all of the ingredients except for the olive oil in a bowl and fold in the Bacala.
Use Spanish or Greek extra virgin olive oil for the strong fruity taste. Do not use a mild Italian oil. Fold the Olive oil into the fish mixture, a little at a time, to give a moist, but not swimming in grease, texture. It will take about ½ cup to begin. You do not want a pool of oil to accumulate.
Do not stir, toss instead; you don't want fish shards and stirring will break up the flakes too much.
Put the mixed Bacala Salad in a suitable container for storage in the refrigerator. I use the plastic quart containers that are used for Chinese takeout soups.
Cover the salad and let it sit and get acquainted in the refrigerator for a day. Stir once after a day, to check oil dispersion, gently, not vigorously, or the fish will turn into shreds.
Taste the salad after a day and adjust the seasonings to your taste, add more of whatever you feel is needed.
Cod salad keeps well in the refrigerator and can be used as a side dish or as a canape or appetizer.
Adjust the red pepper flakes to your taste. I use 2 Tblsp (I'm a Chilihead) and a little more salt (about 1 tsp).
I prefer India Relish rather than "Hot Dog" or Sweet Relish, because it has less sweetener than other pickle relishes. Even the "No Sugar Added" varieties have other sweeteners which make the concoction revolting. A small touch of sweetness nicely balances the tartness of the lemon and is pleasing to the palate in this combination.



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