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Bacalao - salted cod ideas?

post #1 of 12
Thread Starter 

I have some bacalao desalting in the fridge for tomorrow's dinner but I'm feeling uninspired.  I'm also prohibited from eating tomatoes and lemons right now which throws a wrench in.  Any ideas are welcome.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #2 of 12

Codfish cakes?  Boring and yet a comfort food.  

post #3 of 12

Brandade de morue! Basically emulsified with olive oil, and with potatoes added. 

post #4 of 12

Local style here - traditionally eaten around Easter, though, is as follows: Sautée chopped onions and lardons, flake in the watered and desalted fish, add water, simmer until done, add in some croutons, season with salt and pepper. Extremely simple, but SO tasty

post #5 of 12

I second the Brandade.  One of my favorite dishes!!!!

post #6 of 12

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #7 of 12

Bacalao makes a wonderful chowder - either white, or red.  I make it at least once a year.  It's good in a Cioppino too.

post #8 of 12

I hope you are soaking the cod over night if it is really salted salt cod. Usually 12-14 hours changing the water a few times with the last soak being milk. 

 

I've always thought the best way to prepare is a braise but if you can't have tomatoes then a "white" braise might do. Onions, garlic, peas, carrots, white wine, fish stock, etc. 

 

Maybe throw in some chorizo and serve over rice. You could add some potatoes as well and serve with some crusty bread to soak up the braising liquid instead of rice. 

 

It also works well for empanadas, and even frying it Milanese served with roasted red peppers in escabeche. Buñuelos or croquettes are also good but require more work. Yes on the brandade as well. 

 

What I've noticed about de-salted salt cod is that it's more mealy. Not as flakey as fresh.

 

I'm already hungry. . . 

post #9 of 12
Thread Starter 
Quote:
Originally Posted by Mike9 View Post
 

Bacalao makes a wonderful chowder - either white, or red.  I make it at least once a year.  It's good in a Cioppino too.

 

Can you suggest a recipe for a white chowder?  That sounds really interesting.

 

Quote:
Originally Posted by jake t buds View Post
 

I hope you are soaking the cod over night if it is really salted salt cod. Usually 12-14 hours changing the water a few times with the last soak being milk. 

 

I've always thought the best way to prepare is a braise but if you can't have tomatoes then a "white" braise might do. Onions, garlic, peas, carrots, white wine, fish stock, etc. 

 

Maybe throw in some chorizo and serve over rice. You could add some potatoes as well and serve with some crusty bread to soak up the braising liquid instead of rice. 

 

It also works well for empanadas, and even frying it Milanese served with roasted red peppers in escabeche. Buñuelos or croquettes are also good but require more work. Yes on the brandade as well. 

 

What I've noticed about de-salted salt cod is that it's more mealy. Not as flakey as fresh.

 

I'm already hungry. . . 

 

I soaked it for about 36hrs and it was still a bit salty.  I cut it into pieces and then soak.  The problem is that the thin pieces desalt completely while the thick pieces stay salty.  What should I do to fix that?  Why should the last soak be in milk, what does that do?

 

I like braises too, I usually serve it in a white braise with potatoes/leeks/dill/lemon.  It's really amazing.  But not in the mood.

 

So last night I ended up with a beer batter and deep fried the cod.  Served it fish & chips style with a really crisp cold salad.  It was absolutely delicious albeit I used a pan that was too shallow which caused some sticking on the bottom.  I didn't take pics, it wasn't pretty enough.  But we gobbled it up.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #10 of 12

Did any  of you ever think to make a CURRY out of it ?:crazy:

Every smoker quits smoking sooner or later!

Only the smart ones are doing it while they are still alive.

Wer den Pfennig nicht ehrt,

Ist des Talers nicht wehrt !

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Every smoker quits smoking sooner or later!

Only the smart ones are doing it while they are still alive.

Wer den Pfennig nicht ehrt,

Ist des Talers nicht wehrt !

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post #11 of 12
Thread Starter 
Quote:
Originally Posted by berndy View Post
 

Did any  of you ever think to make a CURRY out of it ?:crazy:

 

I never would but I'm sure someone who likes curry would enjoy that very much.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #12 of 12

You "quick desalt" by using 50/50 cold milk cold water mix on medium low heat to just under a simmer, drain and repeat 3-4X, gently see if you can coax the smaller pieces to flake off, rinse and repeat.

 

Think the chow-da sounds like a good idea if a soup is what you're looking for. If so potato leek would be my tupence. Try a linguini white sauce with Bacala, have made this for folks with shellfish allergies, makes a hell of an addition to potato gratin or scalloped spuds, or in a cream sauce with broccoli over a baked potato. 

 

Cheers!

 

EDG

"Ars Est Celare Artem"

 

True art, is to conceal art......

 

https://www.instagram.com/smokehouse_84/

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"Ars Est Celare Artem"

 

True art, is to conceal art......

 

https://www.instagram.com/smokehouse_84/

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