Bacalao ~ A New Year’s Eve traditional dish / Un platillo tradicional en Año Nuevo

Via on Dec 28, 2008

BACALAO ~ A New Year’s Eve Traditional Dish ~ Un platillo tradicional en Año Nuevo. 

This recipe is mexican. Esta receta es mexiana.

Ingredients:

1 kg Pescado Bacalao ~ Salty Cod Fish

2 L  Pure de Jitomate ~ 1.89 L is 1 Gallon so = a little more than 1/4 a gallon Tomato Puree

2 L Aceite de Oliva ~ Olive Oil

1 Cebolla ~ Onion

1 Cabeza de ajo – garlic head

1/4 Almendra ~ Almond

1 lata de Aceitunas ~ Olives

1 lata de Alcaparra ~ Capers

1. Bacalao: Ponlo a remojar entero dos días antes de cocinarlo. Cambia el Agua cada 2 o tres horas, o cada que regreses a casa. (Para reducir lo salado del pescado)

Fish: Leave soaking in water at least two days before cooking. Change de water every two or three hours, or whenever you are home. (The water reduces the salt flavor in the fish).

2. Pon a cocer el pescado 30 o 40 minutos en una olla con agua. Lo sacas, lo escurres y lo desmenuzas. / Cook the fish 30 or 40 minutes in a pot with water. Once cooked, take it out, let it drip and then pick it apart and de-bone it.

3. En una cacerola calienta los dos litros de aceite. Sazona la cabeza de ajo, cuando se dore negrito saca el ajo del aceite./  In an another pan heat the two liters of olive oil, fry the garlic head and when it gets tosted, take the garlic out of the oil.

4. Agrega el puré de jitomate. Sazonar y mover. / Add the tomato sauce. Move and cook.

5. Agrega el pescado desmenuzado. / Add the de-boned fish that you picked in pieces already.

6. Las Almendras ha que ponerlas a cocer para quitarles el pellejito, sino amargan el platillo. Ya peladas picalas. / Almonds need to be boiles and peeled, otherwise they bitter the dish. Once peeled, and crushed them.

7. Tira el agua de las aceitunas y alcaparras y héchalas en el platillo. Take the water from the olives and the capers and add them to the pan.

Con un pedao de bolillo, pruébalo…mmmmm! / Try it in a piece of french roll. Yummie!

May this gregorian coming year be a gift of Health, Joy and Abundance for the world.

HAPPY 2009 NEW YEAR!!!! 

love

yeye

About Yesica Pineda

I am Yeye, Born and raised in Mexico City, Home has been in places such as Hollywood Hills, Venice and Topanga in California, and Boulder in Colorado. Travels through Mexico, USA, Peru, Colombia, Spain, Amsterdam, New Zealand and Turkey have influenced the world as I see it. Today, Los Cabos in Baja is where family is. My mom and dad were wonderful people who raised me to believe that loving-kindness, and peace at the deepest level of the mind~ real happiness ~, are the only worthwhile goals in life.The rest... is just stories. * http://www.yeyeorganicpop.wix.com/thewaterwalkers

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7 Responses to “Bacalao ~ A New Year’s Eve traditional dish / Un platillo tradicional en Año Nuevo”

  1. elephant journal admin says:

    Steven Johnston at 10:46am December 29
    Andale!! Plenty of bacalao down here in Michoacan during las fiestas navidenas! Tortas de bacalao are yummy! Happy New Year! Feliz Ano Nuevo!

  2. Chris Donato says:

    I think I could eat a bucket of that – in fact I know that I could!

  3. Gen says:

    Where can you buy salty cod fish in Colorado? Me encantaria hacerlo pero donde lo consigo?

  4. yeye says:

    Estoy en la búsqueda! Un mercado mexicano tal vez lo tenga o intenta Whole Foods ~ Como alternativa puedes cocinarlo con atún ~ pero ojalá encontremos el Bacalao!

    Feliz Año Nuevo a todos!

  5. Adrienne says:

    Love this!!! Yeye, you are truely amazing :) I love the different recipes and LOVE!!

    Happy New Year!

  6. Eduardo Sierra says:

    Amiga mia, se te olvida que puedes prepararlo con cualquier pescado de carne roja, ensaya el salmon, queda delicioso, ademas me encanto encontrarte esta noche en Skipe y verte bonita como una flor, te mando muchos besos, feliz año nuevo y feliz viaje, mmmm besos tu

  7. evey says:

    Thank you for the recipe!!!!!!!!!!! I can eat this all year round ;0]

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