I love bacalao, salted cod. The texture & meaty flavor is quite unique and different to using just regular fresh cod fish.
Versions of this ‘tapas’ are served all over Spain but it’s the easy blend of ingredients that come together perfectly that makes this just so nice for dinner as an appetizer or even a light meal with a fresh green salad or veggies.
Now I know that whole salted cod looks sexy as hell hanging in the stalls of Bouqueria Marcato in Barcelona but if you’ve ever tried cleaning these, skin, bones and all it can be a nightmare! Go for cleaned up versions available in little balsa wood boxes in higher end super markets. These are a breeze to get at Wegmans for about 10 bucks a box which is enough to feed about 4-6 people.
As with all salted cod, you’ll need to soak and change the water at least 4 times in 24 hours to get rid of excess salt – no short cuts here, dearie!
In a pinch, use pre-roasted red peppers from the deli section and skip roasting your own, though they’re a breeze to roast but don’t skimp on imported Spanish smoked Paprika.
Salted cod, onions, tomatoes, smoked paprika and parsley all stewed together and served with crust bread. Yummy tapas, made easy!