How to Make Bacalhau

 

Bacalhau was first created by the Spaniards in the 15th century. The method of drying and salting cod fish was first developed the Bay of Biscay in Newfoundland. This method then spread to surrounding European countries in the early 1640s. Thus creating the Tradition Spaniard dish Bacalhau!

Ingredients

• Salt
• 2 lbs of Cod fish
• Potatoes
• 6 Eggs
• 1 Large Onion
• 1 Small Onion
• Olive Oil
• Vegetable Oil

Steps

1. Boil out the salt in a pot filled with water (enough water to cover the cod)
2. Boil the cod twice (the first time stop until it stops boiling then strain the cod and repeat the process)
3. Put 6 eggs into pan and boil with water (leave eggs in for 4 minutes)

1. When finished boiling, run eggs under cold water and peel off shell
2. Chop up 6 potatoes (keep in mind for 2 potatoes feeds 1)

1. Thinly slice onions

1. Fry onions in a deep frying pan with half cup of vegetable oil

1. When putting onions in frying pan separate the rungs from each other to make it cook evenly (takes about 15 minutes to get brown don’t be discouraged with the amount of onions, when cooked onions will be soft and yellow)
2. De-bone the cod (feel for the bones using your hands)
3. Mix and blend cod in with the onions so it retains the taste and boil on low

1. Preheat the stove to 350
2. Put mixed cod and onions onto the bottom of the pan
3. Lightly pour olive oil onto the onions and cod

1. Slice the eggs and put a layer on top of the onions and cod
2. Then put a layer of potatoes on top of the eggs (do not mash the potatoes)
3. Put the remaining egg slices on top of the potatoes
4. Drizzle a bit of olive oil on the finished product

1. Put dish into the oven for 10-15 minutes (until it browns)

1. Let it cool for 5 minutes then serve!

Tips

• In a hurry? To save time use a gas stove. This will ensure that your dish will cook in less time.

Things You'll Need

• Stove
• Pan
• Baking Dish
• Measuring Cup 

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Sources and Citations

• http://www.jacob-bjorge.com/default.aspx?menu=15

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How to Make Ackee and Saltfish  

 

Ackee is Jamaica's national fruit. It is also used to prepare the national dish, Ackee & Saltfish. Jamaica is one of the few countries in the world where ackee is widely consumed, possibly because long ago they were one of the few countries to discover how to properly prepare it. Linstead Market Jamaica's canned Ackee is the closest you can get to an ackee tree when far from home.

Ingredients

• 1 19oz cans Linstead Market Jamaica Ackee
• 1 lb saltfish (salted cod)
• 1 tablespoon vegetable oil
• 1 1/2 tomatoes, diced
• 1/2 bell pepper chopped
• 1/2 large onion, chopped or in rings
• 1 stalk escallion,chopped
• 1 1/2 scotch bonnet hot pepper, diced
• Salt and black pepper to taste

Steps

1. Soak the saltfish overnight, as this minimizes the salt content.
2. Rinse and flake the fish with a fork. Preboiling the fish is not necessary.
3. Drain the liquid from the ackee can.
4. Saute the tomatoes, sweet pepper, onion, hot pepper and garlic in a large saucepan.
5. Add the saltfish and ackee to the mixture. Stir lightly at mid heat.
6. Allow saute for a few minuites in order for flavours to blend. Add black pepper to taste.
7. Serve hot with food of choice.

Tips

• Variation: Use crispy bite sized pieces of bacon, corned pork or chicken breast as a substitute for, or in addition to saltfish. 

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Article provided by wikiHow, a wiki how-to manual. Please edit this article and find author credits at the original wikiHow article on How to Make Ackee and Saltfish. All content on wikiHow can be shared under a Creative Commons license.