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Funche con Bacalao
Funche con Bacalao is a hearty and flavorful dish featuring a creamy cornmeal porridge (funche) topped with a savory salt cod (bacalao) stew, seasoned with sofrito and olives.
🧂 Ainekset
- 1 lb Salt cod (bacalao)(soaked overnight and desalted, then flaked)
- 3 tbsp Olive oil
- 3 tbsp Sofrito
- 1/2 medium Onion(chopped)
- 3 cloves Garlic(minced)
- 1 can (14.5 oz) Diced tomatoes
- 1/4 cup Green olives(pitted and sliced)
- 1 cup Water
- 1 tsp Adobo seasoning
- 1 packet Sazón con culantro y achiote
- 1.5 cups Cornmeal
- 4 cups Water or milk(for funche)
- 2 tbsp Butter
- to taste Salt
- to taste Black pepper
- 2 tbsp Chopped fresh cilantro or parsley(for garnish)
👨🍳 Ohjeet
- 1
For the bacalao: Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more until fragrant.
- 2
Add the sofrito, diced tomatoes (with their juice), sliced olives, 1 cup of water, adobo, and sazón to the skillet. Bring to a simmer.
💡 Ammattilaisvinkit: Ensure sofrito is well-incorporated. - 3
Add the flaked salt cod to the skillet. Stir to combine, reduce heat to low, cover, and simmer for 20 minutes, allowing the flavors to meld.
- 4
While the bacalao simmers, prepare the funche: In a separate saucepan, bring 4 cups of water or milk to a boil.
💡 Ammattilaisvinkit: Using milk will make the funche richer. - 5
Gradually whisk in the cornmeal, ensuring there are no lumps. Reduce heat to low and cook, stirring constantly, until the funche thickens to a porridge-like consistency, about 10-15 minutes.
💡 Ammattilaisvinkit: Stirring prevents lumps and sticking. - 6
Stir in the butter, salt, and pepper. Taste and adjust seasoning as needed.
💡 Ammattilaisvinkit: Season the funche lightly, as the bacalao is already salty. - 7
To serve, spoon a generous portion of funche into shallow bowls. Top with the bacalao stew.
💡 Ammattilaisvinkit: Ensure each serving gets a good amount of the bacalao mixture. - 8
Garnish with fresh cilantro or parsley.
💡 Ammattilaisvinkit: Fresh herbs add a bright finish.
💡 Ammattilaisvinkit
- ✓Soaking the salt cod overnight is crucial to remove excess salt.
- ✓Stir the funche frequently to achieve a smooth, creamy texture.
- ✓Adjust the amount of water/milk for funche to reach desired consistency.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add cooked chickpeas to the bacalao stew for extra heartiness.
- Include a pinch of red pepper flakes in the bacalao for a spicy touch.
- Serve with a side of tostones or avocado slices.