์ด ๋ ์ํผ๋ฅผ ๋น์ ์ ์ธ์ด๋ก ๋ฒ์ญํ๋ ์ค์ ๋๋ค... ํ์ด์ง๊ฐ ์๋์ผ๋ก ์๋ก๊ณ ์นจ๋ฉ๋๋ค.
Bacalao a la Vizcaรญna Dominicano
A flavorful and comforting stew of salt cod simmered in a rich tomato-based sauce with peppers, onions, olives, and capers. While originating from Spain, this Dominican version often incorporates local nuances, making it a beloved dish, especially during festive seasons.
๐ง ์ฌ๋ฃ
- 1.5 lbs Salted codfish (bacalao)(soaked and desalted for at least 24-48 hours, changing water frequently)
- 0.5 cup Olive oil
- 2 large Onions(thinly sliced)
- 6 cloves Garlic(minced)
- 1 large Red bell pepper(sliced)
- 1 large Green bell pepper(sliced)
- 4 large Tomatoes(peeled, seeded, and chopped)
- 3 tbsp Tomato paste
- 0.5 cup Dry white wine
- 0.25 cup Capers(drained)
- 0.5 cup Green olives(pitted and halved)
- 2 medium Potatoes(peeled and cut into 1-inch cubes, parboiled until tender)
- 0.25 cup Fresh parsley(chopped)
- Salt(to taste)
- Black pepper(to taste)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the cod: After soaking and desalting the codfish, flake it into bite-sized pieces, removing any bones or skin. Set aside.
- 2
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the sliced onions and cook until softened and translucent, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant.
- 3
Add the sliced bell peppers to the pot and cook for about 5 minutes until slightly tender. Stir in the chopped tomatoes and tomato paste. Cook for another 5-7 minutes, stirring occasionally, until the tomatoes have broken down.
- 4
Pour in the white wine and scrape up any browned bits from the bottom of the pot. Let it simmer for 2 minutes.
- 5
Add the capers, olives, and parboiled potato cubes to the pot. Stir gently to combine.
- 6
Gently place the flaked codfish into the sauce. Do not stir vigorously, as this can break up the fish too much. Cover the pot and simmer over low heat for about 20-25 minutes, or until the cod is cooked through and flakes easily. The sauce should thicken slightly.
- 7
Stir in the chopped fresh parsley. Taste and adjust seasoning with salt and pepper if needed (the cod can be salty, so taste before adding salt).
๐ก ์ ๋ฌธ๊ฐ ํ: Be cautious when adding salt, as the codfish is already salted. - 8
Serve the Bacalao a la Vizcaรญna hot, traditionally accompanied by white rice or crusty bread.
๐ก ์ ๋ฌธ๊ฐ ํ
- โThe key to good bacalao is proper desalting. Change the water frequently to remove excess salt.
- โAvoid overcooking the cod, as it can become dry and tough.
- โFor a richer flavor, some recipes suggest adding a bay leaf to the sauce while simmering.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Some Dominican versions may include hard-boiled eggs, sliced and added towards the end of cooking.
- A pinch of pimentรณn (paprika) can be added for extra color and flavor.
- Some may add a touch of sugar to balance the acidity of the tomatoes.