Bacalao Encebollado con Almendras al Estilo Canario (Cod with Onions and Almonds, Canary Style)
Bacalao Encebollado con Almendras al Estilo Canario (Cod with Onions and Almonds, Canary Style) is a traditional Spanish recipe (from the Canary Islands) for a dish of salt cod with onions and green bell peppers in a tomato and white wine sauce flavoured with a green chilli. The full recipe is presented here and I hope you enjoy this classic Spanish version of: Cod with Onions and Almonds, Canary Style (Bacalao Encebollado con Almendras al Estilo Canario).
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Ingredients:
600g salt cod loin — (for preparing your own, see the recipe on how to prepare saltfish/stockfish)
200g olive oil
plain flour
ground almonds
1kg white onions, shredded
500g red and green bell peppers, julienned
5 garlic cloves, sliced thinly
500g ripe tomatoes, blanched, peeled and chopped
1 tbsp red wine vinegar
250ml dry white wine
salt and freshly-ground black pepper
1 green chilli, finely chopped
1 bayleaf
1 tbsp thyme, chopped
3 tbps flat-leaf parsley, chopped
Method:
Soak the fish over night in several changes of water (the precise desalination time will depend on the quantity of salt in the fish and its thickness).
Heat the oil in an oven-proof pan then dust the cod with flour and ground almonds. Place in the hot oil and fry until golden on both sides. Remove with tongs then add the onions and garlic to the pan. Fry until browned (about 6 minutes) then add the peppers. Season to taste and cook for a few minutes then stir in the tomatoes.
When the tomatoes begin to break down add the red wine vinegar, bayleaf, thyme and wine. Cook over medium heat for about 10 minutes then add the cod, skin side uppermost. Transfer to an oven pre-heated to 200°C and cook for about 20 minutes, or until the cod is cooked through and the sauce has thickened.
Garnish with parsley and serve immediately. The green chilli is chopped and served with the dish so that those who wish it can add it to their own portion.
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