bacalao a la plancha

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image of Spanish Cod with Vegetables | Bacalao a la Baezana Recipe

Spanish Cod with Vegetables | Bacalao a la Baezana Recipe

Nov 30, 2020 · Like this Spanish Cod with Vegetables. This is a dish that´s very unknown and underrated outside of Spain. It hails from the small town of Baeza in Jaen, Andalucia, where …How to make The Most Under-Rated Spanish Dish, Spanish Cod with Vegetables | Bacalao a la Baezana Recipe. This dish is loaded with flavors and easy to make..
From: spainonafork.com

The Spanish kitchen is so much more than just Paella, Tortilla de Patatas and Fried Calamari. Like this Spanish Cod with Vegetables. This is a dish that´s very unknown and underrated outside of Spain. It hails from the small town of Baeza in Jaen, Andalucia, where it´s known as Bacalao a la Baezana.


As a fan of cod dishes, let me tell you, this one has a huge explosion of flavors, a ton of different textures and it comes together in just 30 minutes. Folks, as I always say, this is what Spanish food is all about. Easy to make, simple ingredients and no tricky cooking techniques.


What really flavors this dish is the Sweet Smoked Spanish Paprika and the Saffron. These 2 spices combined with the rest of the ingredients, is what takes this dish to the next-level in goodness.


TIPS & TRICKS to Make this Recipe: I used frozen cod that I thawed out. The secret? Make sure to pat it completely dry with paper towels. You can also use fresh cod or any other type of white fish to make this recipe. The thickness of my cod fillets where a little over 1/2 (1.27 cm) inch thick. So 3 minutes per side is the ideal cooking time. If your fillets are thinner, go 2 to 2 1/2 minutes per side.

Key Ingredients & Cookware I used in this Recipe: MY SWISS DIAMON FRYING PANS
EXTRA VIRGIN OLIVE OIL
SAFFRON THREADS
SPANISH SEA SALT

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image of Bacalao a la Vizcaina - Spanish Salt Cod Fish in Batter

Bacalao a la Vizcaina - Spanish Salt Cod Fish in Batter

Mar 26, 2017 · Bacalao a la Vizcaina is a delicious Spanish salt cod dish from the Basque region of Spain that’s also very popular in Mexico, Guatemala and throughout Latin America. Although this bacalao seco (dry salt cod fish) dish is most popular on Christmas Eve and at Easter, you can enjoy it any time of the year. Bacalao a la Vizcaina is Spanish-style Salt Cod popular in Latin …A traditional recipe for bacalao a la vizcaina, a Basque salt cod dish enjoyed in Guatemala, El Salvador, Mexico and Spain during Semana Santa, the week leading up to Easter.
From: www.atastefortravel.ca

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Bacalao a la Vizcaina is a delicious Spanish salt cod dish from the Basque region of Spain that’s also very popular in Mexico, Guatemala and throughout Latin America.

Although this bacalao seco (dry salt cod fish) dish is most popular on Christmas Eve and at Easter, you can enjoy it any time of the year. 

This Basque-stye dish  has its roots in northern Spain. A top spot to enjoy this traditional dish at its source is Bilbao, the Basque Country’s biggest city and one of the top cities to visit in Spain for food fans.

For an unforgettable experience, head to Bilboa’s historic city centre to sample pintxos and bowls of steaming bowls of this authentic local stew featuring the region’s signature Espelette pepper. 

Spanish Bacalao is Also a Popular Dish in Latin America  

Throughout Latin America, bacalao Spanish-style is especially popular for Christmas, New Year’s Eve and Semana Santa,  the week leading up to Easter Sunday.

It’s a must-eat during Lent when Guatemalans purchase the thin slabs of pescado seco (dried cod) in the mercados around Antigua and other towns in Guatemala.

In parts of Latin America, Bacalao a la Vizcaina is also known as pescado a la vizcaina but whatever you choose to call it, it’s a delicious way to enjoy fresh or dried cod fish. 

It’s one of the top dishes my Guatemalan mother-in-law makes before her pilgrimage to the shrine of the Black Christ at the Basilica in the town of Esquipulas Guatemala each Easter.

It’s quite similar to another Spanish inspired dish – Spanish Chicken and Chorizo Stew.

Travel Tip: Check out our complete guide to the Best Festivals and Celebrations in Guatemala and sample this dish in Guatemala during Semana Santa. 

Buying and Soaking Salt Cod for Bacalao Guisado  

The key to success in using bacalao is soaking it long enough to remove the salt. The first time I made bacalao fish, I didn’t start the process of soaking the salt cod early enough and the dish was  too salty.

When I visited the fish market in Punta Delgada in the Azores, I learned that it’s best to begin the process four days in advance. 

The key is choosing salt cod is to purchase a piece of fish that isn’t too thin. You don’t want to buy only the tail. Instead, look for a middle piece of the filet.

This means you need to do your salt cod shopping early. The ideal sizes disappear quickly and you may be left with filets of salt cod as large as yoga mats. 

Begin the process of soaking the salt cod four days before you want to prepare the dish. Place the salt cod in a rectangular glass Pyrex dish and cover it with cool water. Place it in the refrigerator and allow it to soak in the water for 24 hours.

Drain off the salty water, add more fresh cool water and return to the refrigerator. repeat this process every day until you are ready to prepare the dish.

How to Make a Pescado a la Vizcaina Version 

The process of drying and salting cod both preserves and intensifies the flavour of cod. But if you can’t find salt cod, or don’t have time to soak and drain the salt cod multiple times, you can make it with fresh fish. This variation is known as Pescado a la Vizcaina and is very popular in Guatemala.

In the Guatemalan version of the classic Basque dish, you substitute a firm, white fish for the salt cod. Be sure to select a fish that is firm enough to be battered.

Haddock is a good option as it is thick and will hold its shape well. Sole, tilapia and basa are all too thin and soft to make Pescado a la Vizcaina Guatemalteco.

Ingredients for this Bacalao Recipe 

Although the original recipe calls for fresh tomatoes, it’s possible to substitute canned tomatoes. Look for San Marzano plum tomatoes as they are the sweetest. But any good quality brand of canned tomatoes will work well.  

If you don’t have the traditional Espelette pepper, you can substitute cayenne, Aleppo pepper or hot (unsmoked) paprika.  

How to Make Bacalao a la Vizcaina

1. After soaking the salt cod and draining it, dry it thoroughly between layers of paper towels or tea towels.

2. Prepare the batter, then dip each piece of salt cod in the batter and fry it until the batter is nicely browned.

3. While the fish is browning, dice the potatoes and cook them in boiling water until soft but not mushy.

4. Fry the battered salt cod until browned in vegetable oil over medium-high heat.

5. Then prepare the tomato sauce by chopping the peeled Roma tomatoes (or use canned tomatoes) into pieces.

6. Puree the onion, garlic, tomatoes and water in a food processor until it reaches a fine consistency.

7 Then saute the tomato mixture in a frying pan along with the bay leaf, thyme, Espelette pepper and achiote, bringing the mixture to a low boil.

6. Cover and allow the tomato sauce to simmer.  It’s also possible to prepare the tomato sauce in advance. If you’ve prepared it in advance, just pour it into a deep frying pan and bring to a low simmer.

7. Once you’ve finished frying the battered cod, add the cooked potatoes, olives and salt cod in batter to the tomato sauce. Heat thoroughly for 10 minutes.  

8. Sprinkle the finished dish with chopped fresh parsley.

Serve Bacalao a la Vizcaina immediately so the batter doesn’t soak up too much of the sauce and get soggy.

Tips for Making Pescado Seco Envuelto en Huevo – Salt Cod in Batter Other Fish and Seafood Recipes to Try 

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image of Bacalao a la riojana - Karlos Arguiñano

Bacalao a la riojana - Karlos Arguiñano

En el plato de hoy predominan las verduras y hortalizas: 67,1%. El bacalao representa el 9,3% del plato. Ausencia de alimentos energéticos. Por ello acompañaremos el plato de hoy con 80 gr de pan por comensal, y así el grupo de los cereales representará el 9,3%, muy lejos del …Karlos Arguinano elabora la receta Bacalao a la riojana en su programa de television Karlos Arguinano en tu cocina ¡a por ella!.
Keyword: bacalao, riojana, karlos arguiñano, segundo plato, invierno, lomos bacalao desalado, pimientos morrones, tomate triturado, cebollas, dientes, aceite oliva virgen extra, cucharadita azucar, sal, perejil, karlos arguiñano en tu cocina, pescados y mariscos, karl6320, pescados, mariscos, recetas, cocina
From: www.hogarmania.com

Ingredientes (4 personas): Elaboracion Bacalao a la riojana:

Lava los pimientos y colocalos en una bandeja de horno. Riegalos con un chorrito de aceite y sazonalos. Hornealos a 190oC durante 35-40 minutos. Deja que se templen, pela y cortalos en tiras. Reservalos y reserva tambien el jugo que han soltado en la bandeja.

Pela los ajos y la cebolla. Lamina los dientes de ajo y corta 1 cebolla en dados. Rehogalos en una cazuela con un chorrito de aceite. Anade el tomate triturado y mezcla bien. Agrega 1 cucharada de azucar y otra de sal y cocinalo durante 30 minutos. Pasalo por el pasa pures y reservalo.

Pela y pica la otra cebolla en daditos. Rehogala hasta que quede blanda. Anade el tomate triturado y remueve.

Introduce los lomos de bacalao (primero dejando la parte de la piel hacia arriba) y cocinalos a fuego suave durante 5-6 minutos por cada lado. Agrega los pimientos y el jugo (reservados anteriormente) y cocina todo conjuntamente durante un par de minutos.

Sirve y adorna con unas hojas de perejil.

Consejo:

Si vais a asar pimientos y teneis 2 placas de horno, yo os recomendaria asar una buena cantidad, ya que los podreis reservar en el frigorifico o en el congelador para cualquier otra ocasion.

Informacion nutricional de la receta:

Alimento a destacar en el plato de hoy: TOMATE

Su mejor epoca para consumirlo es el verano.

Apenas aporta calorias, siendo una fuente importante de fibra con gran efecto saciante. Por ello es un alimento recomendado para evitar el sobrepeso.
Por su riqueza en agua y potasio tiene un gran efecto diuretico ayudandonos a combatir la retencion de liquidos.

Fuente importante de antioxidantes que potencian nuestras defensas. Dentro de ellos esta el licopeno, pigmento que le da el color rojo y que se le relaciona con la capacidad de protegernos del cancer, con la peculiaridad que es mas potente este efecto si el tomate esta cocinado.

Alimento bueno para la vista.

Recomendado para prevenir las enfermedades cardiovasculares.

Por su riqueza en fibra, nos ayuda a regular el transito intestinal.

Puede ocasionar dolor de cabeza en personas susceptibles.

Lo colocaremos en la zona verde de la piramide dentro del grupo de las verduras y hortalizas.

Plato del dia:

En el plato de hoy predominan las verduras y hortalizas: 67,1%.

El bacalao representa el 9,3% del plato.

Ausencia de alimentos energeticos.

Por ello acompanaremos el plato de hoy con 80 gr de pan por comensal, y asi el grupo de los cereales representara el 9,3%, muy lejos del 25% recomendado.

Para compensar la cena consistira en quinoa (cereal) con verduras y huevos flor.

De postre una fruta y un yogur.

MENU DIARIO

Bacalao a la riojana
Ensalada de cogollos, pepino y cebolleta
80 gr de pan
Fruta
Yogur

Quinoa con verduras y huevos flor
Pan
Fruta
Leche

Consejo de la Doctora Telleria:

Un tomate grande al dia cubre el 80% de las necesidades diarias de vitamina c.


image of Mexican bacalao a la vizcaina recipe by Edson Diaz-Fuentes ...

Mexican bacalao a la vizcaina recipe by Edson Diaz-Fuentes ...

Nov 22, 2021 · Mexican bacalao a la vizcaina. Photograph: Romas Foord/The Observer. Edson Diaz-Fuentes. Mon 22 Nov 2021 05.00 EST. Salt cod slow-cooked with tomatoes, olives, parsley and baby potatoes is one of ...Celebrate with this fruity, meaty centrepiece.
From: www.theguardian.com

Salt cod slow-cooked with tomatoes, olives, parsley and baby potatoes is one of the most traditional dishes to eat on Christmas Eve in Mexico City, where I grew up.

Vizcaina-style salted cod originally came from Spain, with the Mexicans later adding more ingredients. Every family has their own recipe and everyone thinks their grandmother makes the best. As a child, the preparations felt endless: from the trip to the market where crowds of ladies would be choosing the best pieces of salt cod from huge mountains of fish, to the many hours soaking, and finally the long, slow cooking of the dish. It is usually served with arroz a la Mexicana (Mexican-style fried rice with tomatoes).

Serves 8–10salt cod 1kg (available from quality Spanish food suppliers, such as Brindisa)
olive oil 500ml, for cooking
red onions 1kg, finely chopped
fresh plum tomatoes 2kg
garlic 2 heads, cloves peeled
dried bay leaves 4–6
dried marjoram a pinch
white pepper a pinch
green olives 200g, stoned
capers 100g
baby new potatoes 1kg, halved
dried Mexican chilli flakes such as guajillo or de arbol
parsley 1 bunch, chopped
pickled guero chillies (or pickled green peppers)

For the arroz a la Mexicanaplum tomatoes 5
garlic 6 cloves, peeled
chicken or vegetable stock 700ml
white onion 1 small, peeled
vegetable oil 60ml
white long grain rice 600g
bay leaves 2
carrots 3, diced
petit pois 150g, frozen
coriander ½ bunch, chopped
salt to taste

You first need to desalt the cod 24 hours in advance. Rinse thoroughly then submerge entirely in water. Soak in the fridge overnight, changing the water twice.

When ready, rinse the cod very thoroughly again and cut into chunks. Add cold water to a pan and cook the cod until tender. Once cooked, drain – keep some of the cooking water in case your sauce needs more liquid – and shred finely ensuring you remove all the bones.

Add the olive oil to a pan and cook the red onions on a low heat, moving continuously, until they are very soft and transparent.

Cook the plum tomatoes on a griddle until their skin is charred.

Put the tomatoes and garlic in a liquidiser and blend together. Sieve to remove all seeds and skins. Add to the pan with the onions and fry for around 10 minutes. Add the bay leaves, marjoram and a pinch of white pepper.

Then add the cod, olives, capers and baby new potatoes and simmer for 3–4 hours. Season with salt and pepper to taste – remember the cod is salty. I normally add a pinch of Mexican chilli flakes for an extra layer of flavour.

While the cod is cooking, make the rice. Put the tomatoes, 5 of the garlic cloves, stock and onion in a blender and puree to a smooth paste. Pass through a colander.

Add the oil to a saucepan over a medium heat and cook 1 finely chopped garlic clove for a minute, then add the rice and fry it, stirring occasionally, for a few minutes until golden brown. Pour in the tomato paste, then add the bay leaves, carrots and peas and stir thoroughly.

Season with salt, reduce the heat and cover, cooking until all the liquid has been absorbed, between 20–25 minutes. Remove from the heat and let it sit, covered, for an additional 10 minutes. Finish with the chopped coriander.

Add the chopped parsley and guero chillies or pickled peppers to the cod before serving.

Edson Diaz-Fuentes is co-owner of Santo Remedio, London SE1


image of 🥇 Receta de BACALAO a La PLANCHA Fácil y Rápida

🥇 Receta de BACALAO a La PLANCHA Fácil y Rápida

Dec 14, 2020 · Bacalao a la plancha: hoy vamos a preparar bacalao a la plancha con una forma sencilla, pero efectiva, de hacer pescado a la plancha sin que se nos pegue a la sartén. Este truquito nos ayudara para cocinar carnes, queso, etc. dicho esto demos inicio con nuestra riquísima receta.Receta de Bacalao a la plancha ✅ un plato para chuparse los dedos. Si no sabes como hacer pescado a la plancha ☝️ ¡AQUI TE MOSTRAMOS! ✅.
From: facilcocinar.com


Bacalao a la Bizcaina: Salt Cod Bizcaine Style Recipe ...

Nov 18, 2016 · Shred into small pieces. In a large saucepan heat the oil. When hot, add the onion and saute for about 3 minutes. Add the chopped garlic and saute until golden. Add the cod and ….
From: www.foodnetwork.com


The Most Under-Rated Spanish Dish | Bacalao a la Baezana ...

EPISODE #488 - How to Make Spanish Cod with Vegetables from Baeza SpainFULL RECIPE HERE: https://www.spainonafork.com/spanish-cod-with-vegetables-bacalao-a-l....
From: www.youtube.com


image of Bacalao Navideño - Pati Jinich

Bacalao Navideño - Pati Jinich

Heat the olive oil in a large casserole over medium heat. Once hot, add the onion and cook for 5 minutes, stirring often, until softened and beginning to brown around the edges. Stir in the garlic and cook until fragrant, about a minute. Stir in the tomatoes and roasted red bell peppers, cover partially and cook, stirring from time to time, for ...Christmas Salted Cod recipe from Pati's Mexican Table Season 5, Episode 13 “Jose Andres Takes Over".
From: patijinich.com


Bacalao Comidas Mexicanas【2022】

En el mundo la comida Mexicana es deliciosa como el Bacalao es un excelente alimento que encontrará en la República Mexicana, en diversos estados variando sus recetas e ingredientes. Bacalao Recetas Mexicanas Listamos a continuación una recopilación de Comida Mexicana tipo Bacalao, con sus recetas, ingredientes y proceso de preparación.En el mundo la comida Mexicana es deliciosa como el Bacalao es un excelente alimento que encontrara en la Republica Mexicana, en diversos estados variando sus recetas e ingredientes. Bacalao Recetas Mexicanas Listamos a continuacion una recopilacion de Comida Mexicana tipo Bacalao, con sus recetas, ingredientes y proceso de preparacion..
From: tacos10.com


image of Receta de Bacalao a la Vizcaina - RecetasPuertoRico.com

Receta de Bacalao a la Vizcaina - RecetasPuertoRico.com

Mar 24, 2017 · Añade la taza de agua, el bacalao, las aceitunas, las pasas y la hoja de laurel. Utiliza la sal solo si es necesario y a gusto. Mezcla todo hasta que quede bien unido y cocina a fuego lento y tapado por 35 a 45 minutos o hasta que las papas estén cocidas.Que rico caminar por el barrio un domingo y saber que una donita esta haciendo un buen bacalao a la vizcaina. ¡Mira esta deliciosa receta!.
From: www.recetaspuertorico.com


Bacalao a la madrileña - YouTube

INGREDIENTES PARA 6 PERSONAS:1,5 de bacalao desalado, 1,5 kg de tomates, 4 ajos, 2 cebollas, 1,5 kg de patatas, harina, aceite y sal.Aquí tenemos el bacalao....
From: www.youtube.com


image of Cómo hacer Bacalao Salado a la Veracruzana (Muy fácil)

Cómo hacer Bacalao Salado a la Veracruzana (Muy fácil)

Mar 10, 2020 · Dependiendo de la marca o proveedor del bacalao seco que uses, la cantidad de sal del mismo varía de una marca a otra, por lo que antes de comenzar a cocinar el pescado, prueba un pedacito para ver si necesita más tiempo de remojo o enjuague. Si sientes que todavía es demasiado salado, remoja y enjuaga el pescado otra vez.Disfruta del sabor del mar en tu mesa con un Bacalao a la Veracruzana, un plato lleno de sabor que te va a encantar. Una verdadera tradicion..
From: www.mexicoenmicocina.com