Angelo Sosa's Flaked Cod Fish (Bacalao)

The Top Chef alum shares one of his favorite recipes, full of memories and love.

"This dish is in memory of my Aunt Carmen—she used to make it when I was a child and whenever I cook it, the flavors and aromas totally remind me of her. The funny thing is, the first time I made this myself I didn’t even have the recipe; I just remembered watching her make it and knew how it should come together. I miss you, Aunt Carmen," Sosa said.

 

 

 

 

 

 

 

 

 

 


Ingredients
1/4
cup
Olive Oil
1
pound
salted cod, soaked in water for 2 to 4 hours and drained
1
can
(15 ounces) plum tomatoes
1/4
cup
water
1/2
cup
green olives, pitted
2
red Thai chiles, chopped
2
fresh thyme sprigs
1
fresh bay leaf
1/4
cup
red wine vinegar
1
cup
diced celery
3
tablespoons
capers
1/4
teaspoon
kosher salt
Directions
Heat olive oil in a large saucepan over medium-high heat.
When it's hot, reduce the heat to low and add the cod, cooking for about 5 minutes. Use a wooden spoon to break the fish up as it cooks.
Add the tomatoes, water, olives, chiles, thyme and bay leaf and cook over low heat for another 15 minutes. Then add the vinegar, celery, capers and salt.
Raise the heat and bring the mixture to a boil. Then reduce the heat to a simmer and cook for another 15 minutes, stirring occasionally.
Taste for seasoning and serve the stew over white rice.
Reprinted With Permission From Flavor Exposed: 100 Global Recipes from Sweet to Salty, Earthy to Spicy by Angelo Sosa. Copyright © 2007 by Kyle Books. With the permission of the publisher, Kyle Books.

The base number of servings for this recipe is 4
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