Salpicon’s Bacalao Navideno (Christmas Cod)
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
Fish:
1 pound salt cod
Sauce:
2 Tbsp. extra-virgin olive oil
1 small onion, thinly sliced
2 cloves garlic, finely chopped
2 pounds plum tomatoes, roasted, peeled and chopped
1/2 cup Manzanillo olives, cut in half
1/3 cup capers
1/2 tsp. cinammon
1/4 tsp. ground cloves
4 canned pickled jalapenos, chopped
1/4 cup chopped Italian parsley
salt, if necessary
1 pound small potatoes, boiled
Instructions:
To prepare the fish:
Put the fish in a medium-size bowl and cover it with water. Soak the cod for about 24 hours. Change the water at least four times in one day. This is important, otherwise the fish will be extremely salty. When the cod has finished soaking, clean, picking out the cartilage or bones. Shred the cod into small pieces.
To prepare the sauce:
In a large saucepan, heat the oil. When hot, add the onion and saute for 3 minutes, then add the chopped garlic and saute until golden. Add the cod and stir, then add the tomatoes; cover and simmer for about 10 minutes.
Add the olives, capers, chiles, cloves, cinnamon and mix well. Let the mixture simmer for 2 more minutes, then add the chopped parsley. Taste for salt, adding more if needed, then add the boiled potatoes. Remove from the heat and place in a medium soup bowl accompanied with toast.
Recipe courtesy Priscila Satkoff, ¡Salpicón!.