Bacalao Salad - Holidays Recipe

FOOD:

The Cooking Lounge Bacalao Salad is a latin and caribbean take on a traditional whitefish salad made from salted cod. 

From Puerto Rico in the Caribbean to Italy, through Portugal on into Norway in Europe, there is recipe upon recipe for a whitefish salad made with dried, salted codfish. Triangular trade routes paved the way for cod to become a traditional staple across continents.

A friend from Puerto Rico and a friend's Mom from Panama dipped into memories of mothers' kitchens, sharing their favorite version of this traditional cod dish. Cooking Lounge's fresh take has big, bright flavors, that go well with almost any buffet spread, make a light yet filling lunch salad on a bed of greens, and complement meat as a side (see serving suggestion).

Bacalao Salad (capers, olives, chive flowers, fresh herbs)

Requires some planning to make but is relatively inexpensive. The salted cod soaks in cold water in the fridge for 24 hours; and, the water needs to be changed at least 3 times to desalinate the cod. Blanch rehydrated codfish with juice 1/2 lime. Drain. Toss with herbs, spices, capers, olives, onion, lemon, lime, extra virgin olive oil, etc. Chill to marry and enhance flavors.

So worth the effort because Bacalao Salad holds well, serves a group, and has fresh, bright flavors that satisfy. 

Bacalao Salad w/ Chorizo Bacon Fritata and Salsa Fresca
serving suggestion

Try this Cooking Lounge Holidays Recipe for Bacalao Salad.

Soaked Desalinated Codfish

Blanched, Drained Codfish

Bacalao Salad Preparation

Cooking Lounge Bacalao Salad

• 2 lbs boneless Bacalao (salted cod)
• 3/4 cup Extra Virgin Olive Oil
• 1/4 cup Capers
• 3/4 cup Goya Olives
• 1/2 chopped Chive Flowers (was lucky at market; chives work.)
• 1 Lemon
• 1 Lime
• 1/2 Red Onion
• 1 Serrano peper (deseeded, diced)
• 1 cup Fresh Parsley
• 1 tablespoon Fresh Oregano leaves
• 1/4 cup Cider Vinegar
• Salt, Pepper, Crushed Red Pepper

Cooking Lounge is a guide. Make this recipe you own: play with measurements, use what you have, experiment. Have fun cooking.

• Blanch the rehydrated cod in hot water for 2-3 minutes. Cooking Lounge added the juice of 1/2 lime to the water. 
• Let fish cool. Break up fish and remove any stray bones or skin.
• Mix in capers, olives, chive flowers, red onion, fresh parsley
• Make Citrus Marinade with juice of 1 lemon, teaspoon lemon zest, juice of 1/2 lime, fresh oregano leaves, salt, pepper, crushed red pepper for extra spicy, optional. 
• Toss with marinade and chill for several hours for best flavor.

Enjoy,

Cooking Lounge

photos:wbj

Cod Fish Cakes with Poached Eggs

FOOD:

Nostalgia for a taste, for a moment, a remembrance can create a meal. A fleeting mental essence causes you to smack your lips and smile; 'ummmm, love to have that again.' Cod is a flavor I like.  Recently, I tried my hand at Baccala (cod fish) Salad which has variations from Italy to Portugal to Puerto Rico. A friend gave me some pointers and the next thing I know I progressed to Pulpo (octopus) Salad which became a high protein staple this summer. Thanks for the tips Angel. Digressing. So the cod got me thinking about one of my most favorite breakfast dishes as a kid, cod fish cakes with scrambled eggs. I have craved this dish but the few times I have seen cod fish cakes on a menu and ordered; the cakes were bready, heavy pucks that were either flavorless or too fishy and salty. So on occasion, I search for Gorton's Cod Fish Cakes because that was what Mom used. Well, you can not find Gorton's Cod Fish Cakes or Cod Fish in a can anymore. Gorton's please start making this product again. Inspired; I improvised.

 

By chance, during a trip to historic Essex Street Market on the lower eastside of New York City, I saw salt cod at Batista Market and Grocery. The cod was not dehydrated to grayish fish leather, the cod was plump and white. A taste for nostalgia hit me; and, I knew I was going to make Cod Fish Cakes. So the next day, I make brunch for two of the coolest ladies I know - Cod Fish Cakes, Poached Eggs, Baby Arugula, Tomato and Whole Wheat Toast. Not quite Mom's breakfast, but the Cod Fish Cakes were golden, slightly crisp on the the outside and light, fluffy and moist inside with the potato and cod combining seamlessly into a savory cake. Ummmm, a comforting taste flashback! 
Check out the slideshow above. Remember get creative. Make it yours.
Cod Fish Cakes
1 1/2 cod - soaked overnight and drained. Boil the cod for about 15 minutes. Sat aside.
2 med size potatoes  - peeled, cubed and boiled (in the same water as the cod with a Bay leaf).
2 cloves of garlic and a few shallots - sliced, diced and sauteed.
2 eggs slightly beaten.
1/4 cup of flour.
1 handful  of parsley chopped.
 Salt, Pepper.
Mix all together.  Form uniform cakes. Use a ice cream scoop. Gently pan fry in a little oil. 
I'll leaves eggs and side dishes to your culinary imagination. Think regions, cultures and seasons when pairing flavors or think out of the box and experiment.
Enjoy!
Cooking Lounge