Emilie Meyer
Bacalao is a traditional Spanish dish that combines the flavours of the sea and the earth. It is a very versatile type of fish, with the loins being the most commonly used part. However, the head, cocochas, skin, and tripe can also be used in various dishes. Bacalao can be prepared in many ways, but the traditional method involves soaking the salted cod for 24-48 hours, changing the water regularly to remove excess salt. Once desalted, the cod is often seared in hot olive oil, creating a caramelized crust and adding a delightful textural contrast to the tender fish flakes. So, can you pan-sear bacalao? The answer is yes, and here is a step-by-step guide on how to do it.
| Characteristics | Values |
|---|---|
| What is Bacalao? | A versatile type of fish, with the loins being the most commonly used part. |
| Types of Bacalao | Salted Bacalao, Fresh Bacalao, and Gourmet Bacalao (Skrei). |
| Salted Bacalao | Used for traditional recipes like stews. |
| Fresh Bacalao | Put in brine before use, ideal for stews or cooking in batter. |
| Gourmet Bacalao | Known as Skrei, found in Northern Norway, thin and firm flesh. |
| Preparation | Soak salted cod in water for 8 hours, changing the water 3 times. |
| Desalt the cod by submerging it in water for 24-48 hours, changing the water regularly. | |
| Sear the cod fillets in olive oil for 2-3 minutes on each side. | |
| Bake, grill, or stew the Bacalao. | |
| Accompaniments | Roasted peppers, potatoes, garlic, tomatoes, rice, or salad. |
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What You'll Learn
Soaking the bacalao
Bacalao, or salted cod, is a delicious staple in many European and Spanish-speaking countries' cuisines. Preparing bacalao involves desalting, cooking, and shredding the salted cod before incorporating it into a recipe. The salting, drying, and hydrating process gives bacalao a unique flavour and texture.
The first step in preparing bacalao is to soak the fish in fresh water to remove excess salt. The best method for doing this is to submerge the bacalao in cold water and place it in the refrigerator for up to three days, changing the water at least three times a day. The amount of time needed to soak the bacalao depends on the degree of saltiness of the fish and your desired level of saltiness. Less salty varieties need less soaking time—sometimes just one day. It is recommended to taste a small piece of the fish for saltiness after 24 hours of soaking.
One source recommends soaking the bacalao in the refrigerator for 8 hours with 2 to 3 changes of fresh cold water. After 2 hours, the water should be drained from the bowl and replaced with fresh cold water. This process should be repeated after another 3 hours of soaking. After 8 hours of soaking, the water should be drained, and the flesh of the bacalao will be white with a soft texture.
Another source recommends soaking the bacalao for 48 hours, changing the water every few hours. This longer soaking time ensures that the salt dissolves off the fish and sinks to the bottom of the container, reducing the risk of the fish becoming too salty.
It is important to note that once the bacalao has been soaked, it needs to be cooked and consumed immediately. Leftovers can be stored in the refrigerator for up to two days.
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Preparing the pan
Firstly, select an appropriate pan for searing. While non-stick pans can be used, they may not be ideal for high-heat searing due to their heat limitations. Cast iron pans or stainless steel pans are better suited for high-heat searing and can produce a better crust on the fish.
Before placing the pan on the heat, coat the bottom generously with olive oil. This will help prevent the fish from sticking to the pan and enhance the flavour. You can also add other fats or oils of your choice, such as butter or ghee, but be mindful of their smoke points.
Turn on the stove and set it to medium-high heat. Place the oiled pan on the burner and allow it to heat up for 2-3 minutes. This preheating step is crucial for achieving a good sear. Make sure the pan is hot enough before adding the fish. You can test this by sprinkling a few drops of water into the pan. If the water sizzles and evaporates immediately, the pan is ready.
If you're using a non-stick pan, be mindful of the heat limitations. Use a thermometer to ensure the temperature doesn't exceed 450°F (232°C), as this can cause the non-stick coating to break down. For cast iron or stainless steel pans, you have more flexibility with the heat level.
Once the pan is heated, you may need to adjust the heat to medium. Add the bacalao fillets to the pan, being careful not to crowd the pan. Cook the fish in batches if necessary to ensure even cooking. Sear the fillets for 1-3 minutes on each side, until you achieve a beautiful golden-brown colour and your desired level of doneness.
By following these steps for preparing the pan, you'll be well on your way to creating a delicious pan-seared bacalao dish with a perfect crust and locked-in juices.
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Cooking the vegetables
While the cod is the star of the dish, the vegetables in Bacalao con Tomate are also important. The traditional vegetables used in this Spanish dish are onions, potatoes, and tomatoes, but you can also add sliced hard-boiled eggs, olives, and capers. If you're feeling adventurous, you can even add zucchini or roasted red peppers for a pop of color and a crunch.
To prepare the vegetables, start by peeling and slicing the onions into julienne strips. Heat olive oil in a large skillet or Dutch oven over medium heat. Add the onions and sauté for 15-20 minutes, stirring occasionally, until they are softened and slightly browned. If you're using garlic, add it to the pan and cook for another minute or two until fragrant. You can also add diced green or red bell peppers at this stage and cook for 2-3 minutes until softened.
Next, add the crushed or diced tomatoes to the pan, along with any seasonings such as cumin, sugar, salt, and pepper. Bring the mixture to a simmer and cook for 15-20 minutes, stirring occasionally, until the sauce thickens. While the sauce is simmering, you can prepare the cod fillets by dredging them in flour (this step is optional but will give the fish a thicker texture).
In a separate skillet, heat some more olive oil over medium heat. Add the cod fillets and sear for 2-3 minutes on each side until golden brown and cooked through. Finally, add the cooked cod fillets to the tomato sauce and simmer for an additional 5 minutes to allow the flavors to meld together.
Serve the Bacalao con Tomate immediately with your favorite sides, such as rice, crusty bread, or a salad. Enjoy the delicious combination of flavors and textures that you have created!
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Pan-searing the bacalao
Bacalao is a versatile type of fish that can be cooked in many ways. It is commonly used in stews, grilled, or baked. The most popular part of the fish used is the loins, but the head, cocochas, skin, and tripe are also edible.
When pan-searing bacalao, it is important to note that it is usually cooked until golden brown and cooked through. The steps below outline a general guide to pan-searing bacalao:
First, prepare the bacalao by soaking it in water for 24 to 48 hours, changing the water every 12 hours to remove excess salt. After this, dust the bacalao with flour. Next, heat olive oil in a large skillet or frying pan over medium heat. Place the bacalao in the pan and sear for one to three minutes on each side, until golden brown.
It is important to note that the timing of the searing process may vary depending on the thickness of the fish and your desired level of doneness. Adjust the timing accordingly to avoid overcooking or undercooking the bacalao.
After searing, you can choose to add a tomato-based sauce or any other sauce of your choice. Enjoy your pan-seared bacalao with your favorite sides, such as rice, potatoes, or crusty bread.
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Serving suggestions
Bacalao, or salted, dried codfish, is a popular dish in many Spanish-speaking countries, including Mexico, Puerto Rico, and the Dominican Republic. While there are slight variations in the recipe depending on the region, Bacalao typically includes ingredients such as potatoes, onions, and olives. Here are some serving suggestions for this delicious dish:
Portuguese Bacalhoada:
This version of Bacalao is a hearty stew that combines salt cod, potatoes, onions, and olives. To serve, simply follow the traditional recipe and enjoy the flavors of this one-pot dish. You can also pair it with a glass of white wine to enhance the flavors.
Basque-Style Codfish Stew (Bacalao a la Vizcaina):
This Spanish version of Bacalao is a flavorful stew that includes ingredients such as potatoes, codfish, onions, hard-boiled eggs, capers, garlic, olives, and roasted red peppers. To serve, follow the traditional recipe and consider adding a side of avocado slices, just like they do in the Dominican Republic.
Bacalao Guisado con Papa:
This Dominican version of Bacalao is a traditional Lenten dish that combines salted codfish with potatoes. It is often served with Moro de habichuelas (rice and beans), avocado slices, and sometimes Tostones or Plátanos amarillos fritos (fried ripe plantains). Other popular side dishes include Chenchén (Dominican grits), Domplines (Dominican dumplings), Arroz blanco (white rice), or Moro de guandules (rice with pigeon peas).
Puerto Rican Bacalao:
The Puerto Rican version of Bacalao is typically enjoyed during Lent and throughout the year. It includes ingredients such as tomatoes and is cooked on the stovetop. To serve, follow the traditional recipe and consider pairing it with funche (Puerto Rican polenta) or avocado slices.
Mexican Bacalao:
In Mexico, Bacalao is traditionally prepared for Christmas, New Year's Eve, and Lent. To serve, follow the traditional recipe and consider adding your own twist with additional ingredients such as sofrito, sazón, adobo, pepper, and salt to taste.
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Frequently asked questions
Yes, you can. Bacalao is a salted, dried codfish dish. Cod is a delicate fish that can easily be overcooked, so it is important to be careful when pan-searing it.
Bacalao is a traditional Spanish-style fish stew from the Basque region of Spain. It is made with salted, dried codfish, potatoes, onions, and various other ingredients.
To make Bacalao, you need to start by soaking the salted codfish in water for several hours to remove the excess salt. Then, you layer the codfish with potatoes, onions, hard-boiled eggs, olives, and various other ingredients in a pot and simmer until the potatoes are tender.
When pan-searing Bacalao, it is important to start with a dry piece of fish and use a non-stick pan. You can also try putting some salt on the skin of the fish before searing. Sear the fish for 2-3 minutes on each side, being careful not to overcook it.
Delicate fish like cod can be difficult to sear without overcooking it. Some tips include shocking the fish in ice water before searing, using a non-stick pan, and starting with a cold pan. You can also try topping the cod with crisped shallots or canned onion rings instead of searing the fish directly.
