Bacalao

Bacalao

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... 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 Christmas and Lenten season. The salty flavor of the cod combines perfectly with the sweetness of the diced tomatoes, garlic, onion and pimiento peppers, while fresh parsley adds a fresh finish. Bacalao is a delicious and easy-to-make dinner option you'll love to enjoy year-round. Pair this Spanish-style stew with Oven Roasted Potatoes, plain white rice or Mexican Rice, a crusty baguette or yuca fries. Looking for more seafood recipes to add to your collection? Check out our recipes for Grilled Fish in Foil, Tuna Steak and Shrimp Pasta. 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

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.

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NUTRITION INFORMATION

(per Serving)

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