Bacalao

Name: Bacalao
Prep time: 15 min
Cook time: 35 min
Yield: 8
Cuisine: Spanish,
Ingredients: 1 pound boneless skinless dry salt cod rinsed and cut into 2-inch pieces; 1/4 cup olive oil; 1 cup chopped onion; 3 cloves garlic minced; 1/4 cup chopped almonds; 1/2 tsp McCormick® Red Pepper, Crushed; 1 can (28 oz) diced tomatoes undrained; 4 cups cooked cubed peeled potatoes (about 1 pound); 1 jar (4 oz) sliced pimientos undrained; 1/3 cup sliced pimiento-stuffed olives; 2 McCormick® Bay Leaves; 1 1/2 tsps McCormick® Oregano, Whole Mexican; 2 tbsps chopped fresh parsley

Bacalao is a beloved Spanish seafood dish consisting of salt cod, potatoes and olives in a rich and flavorful tomato-based sauce. This classic dish is popular throughout all Spanish-speaking countries, each having its own variation, and is traditionally served during the Chr... Read More Read Less

15m

PREP TIME

35m

COOK TIME

246

CALORIES

13

INGREDIENTS

Servings: 8 (1 cup)

Ingredients

1 pound boneless skinless dry salt cod, rinsed and cut into 2-inch pieces
1/4 cup olive oil
1 cup chopped onion
3 cloves garlic, minced
1/4 cup chopped almonds
1/2 teaspoon McCormick® Crushed Red Pepper
1 can (28 ounces) diced tomatoes, undrained
4 cups cooked cubed peeled potatoes, (about 1 pound)
1 jar (4 ounces) sliced pimientos, undrained
1/3 cup sliced pimiento-stuffed olives
2 McCormick® Bay Leaves
1 1/2 teaspoons McCormick® Oregano, Whole Mexican
2 tablespoons chopped fresh parsley

KEY PRODUCTS

INSTRUCTIONS

1 Pour cold water over cod in large bowl. Cover. Refrigerate at least 4 hours or up to 2 days, changing water 3 times a day, until most of the salt is removed. (The less time the cod is soaked, the saltier it will be.) Drain. Break cod into large flaky pieces. Set aside.
2 Heat oil in large skillet on medium heat. Add onion, garlic, almonds and red pepper; cook and stir 3 minutes or until onions are softened. Stir in tomatoes. Bring to boil, stirring occasionally. Reduce heat to low; simmer, uncovered, 15 minutes or until most of the liquid has evaporated.
3 Gently stir in flaked cod, cooked potatoes, pimientos, olives, bay leaves and oregano until well blended. Bring to boil. Cover. Reduce heat to low; simmer 15 minutes longer or until cod is tender. Stir in parsley. Serve over rice, if desired.