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.
- 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
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
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