The Dish: Cod Fish and Tomato Sauce ~ Bacalao Con Salsa De Tomate

As a kid I hated when my mom cooked bacalao (cod fish in spanish) with white rice.  For some reason I found the amount of sauce and fishy taste to be overwhelming but now as an adult it’s one of my favorite meals, but only when my husband cooks it. I’m not sure if it’s his way of making it (he keeps the seasoning simple and then pours it over yucca instead of rice) or that my taste as an adult have changed.  Either way tonight was his night to cook (actually most nights are his night to cook) and I decided to share my favorite dish with you guys.

 

Ingredients for bacalao :

• 2 pounds of dried salt cod fish
• 3 pounds of yuca
• 2 tablespoons extra-virgin olive oil
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1 pound flaky white fish, such as haddock, tilapia or cod and then cut into 1 1/2-inch pieces
• 1 14-ounce can of tomato sauce
• 1 teaspoon dried oregano
• Sazon Goya con achiote (optional) **has MSG
• 1/2 teaspoon salt
• 1/2 cup water, as needed

PREPARATION

1. The cod fish must be soaked in water for a few hours before cooking. This is necessary to remove some of the excess  salt.  ****If bacalao is not soaked, it will be extremely salty.

Remove the fish from the water. Pat it dry with paper towels. Cut into 3-inch squares and set aside. Pour about a 1/4 cup of olive oil into a large, open frying pan on medium heat. Put flour onto a plate and dredge cod in flour. When the frying pan is hot, place the fish in the pan and brown fish lightly on both sides. Set aside.

2. Place the yucca in a large 6-quart pot. Cover with cold water. Add 1 tablespoon of salt and bring to boil over high heat. Lower heat to medium and cook covered until tender and easy to pierce with a fork (this usually takes 30 minutes). Turn the heat to low and leave the yucca in the hot water until ready to serve.

3. Heat oil in a large high-sided skillet over medium heat. Add onion and cook, stirring occasionally, until soft.  Add garlic and stir for a few minutes

4. Add fish, tomato sauce, oregano and salt; stir to combine. Add up to 1/2 cup water if the mixture seems dry. Cover and simmer for 20 minutes. Remove from the heat and pour over yuca.

5. Asparagus was sauteed in 2 tablespoons of olive oil, salt, pepper and garlic.