Tapas Spanish Appetizers/Anne Wilson 2000

Tapas-Bacalao with Red Sweet Peppers
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 35 minutes + 10 minutes cooling + 12 hours soaking 25 minutes 155 N/A 6g N/A 3g 20g 255mg


INGREDIENTS:
12 oz dried salt cod or bacalao 1 red sweet bell pepper 1 tablespoon olive oil
1 small onion, chopped 1 clove garlic, crushed 1/4 teaspoon dried chili flakes
1 teaspoon paprika 1/4 cup dry white wine 2 ripe tomatoes, finely chopped
1 tablespoon tomato paste 1 tablespoon chopped fresh flat-leaf parsley



1 Soak the cod in plenty of water for 8-12 hours, changing the water five or six times. This will remove excess saltiness. Add the cod to a saucepan of boiling water and boil for 5 minutes. Drain and let stand for 10 minutes, or until cool enough to handle. Remove the skin and flake the fish into large pieces, removing any bones. Place in a bowl.
2 Preheat the broiler. Cut the red pepper into quarters. Broil, skin-side-up, until the skin blackens and blisters. Place in a plastic bag and let cool, then peel away the skin. Slice thinly.
3 Heat the oil in a saucepan over medium heat, add the onion and cook, stirring occasionally, for 3 minutes, or until transparent. Add the garlic, chili flakes and paprika and cook for 1 minute. Increase the heat to high, add the white wine and simmer for 30 seconds. Reduce the heat, add the tomatoes and tomato paste and cook, stirring occasionally, for 5 minutes, or until thick.
4 Add the bacalao, cover and simmer for 5 minutes. Gently stir in the red pepper and parsley and taste before seasoning with salt. Serve hot.

Back