SeaFood_01

Fish Stew with California Raisins (Bacalao de Noche Buena)

By Chef Pilar Sanchez
After the holidays, forget tradition and make this with poached fresh cod, salmon or halibut.

Details

INGREDIENTS

  • 1 pound dried salt cod
  • 1/4 cup pure olive oil
  • 1/2 cup diced red onion
  • 2 cloves garlic, minced
  • 1 cup diced fresh tomato
  • 1 bay leaf
  • 2 cups fish or vegetable broth
  • 2 tablespoons chopped Italian parsley
  • 1 tablespoon capers
  • 1/4 cup pickled jalapeño, cut in matchstick-size pieces (julienne)
  • 1/2 cup California raisins
  • 1 large Yukon Gold potato, cooked and diced
  • Salt and pepper
  • Extra virgin olive oil

PROCEDURE

Place dried fish in large container; cover with cold water and allow to soak overnight. The next day, remove fish; drain and discard liquid. In large pot, cover fish with fresh water; bring to boil and simmer for 30 minutes. Drain and discard water. Repeat 2 more times; draining and discarding water each time. Then, flake fish with a fork, discarding any bones, and set aside.

In a large skillet over medium heat, heat olive oil. Add onion and garlic; cook for 1 minute. Add tomatoes, flaked fish and bay leaf; cook 2 minutes more. Stir in broth; heat and simmer gently for 5 minutes more. Stir in parsley, capers; jalapeño, raisins and potato; simmer gently for 5 minutes more. Salt and pepper to taste.

Serve immediately with extra virgin olive oil to drizzle at the table.

Nutrition Facts Per Serving

Calories 590 (27% from fat); Total Fat 17g (sat 2.5g, mono 11g, poly 2g, trans 0g ); Cholesterol 170mg; Protein 76g; Carbohydrate 29g; (Dietary Fiber 3g; Sugars 18g; ); Iron 4mg; Sodium 8620mg; Calcium 303mg; Potassium 2068mg

This recipe is found in the following categories:

World Flavors

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