Juliann Esquivel Recipe

Cuban Codfish and Potatoe Fricasee, Bacalao Con Papas

By Juliann Esquivel Juliann


Recipe Rating:
 1 Rating
Serves:
6/8
Prep Time:
Cook Time:
Cooking Method:
Stove Top

Juliann's Story

I first tasted this codfish fricasee when I first married. My mother-in-law who is a fantastic cook introduced me to this incredible codfish fricasee. It is delicious and made with potatoes and a sauce to die for. The prep time is long but not hard. You have to de-salt the fish a day before about 8/10 hours. However once that step is done the dish is fast and easy. I made this evening along with Codfish fritters and fried Stuffed plantain cups with shrimp. My family love this dish. I hope you will too. Enjoy

Ingredients

4 medium
potaotes, washed and boiled whole with the skin on. boil until just tender.
1 lb
de-boned salted codfish fillets. soak the day before and overnight changing water several times. cod should be de-salted and cooked and shredded.
1/4 c
olive oil, extra virgin
1 large
sweet vidalia onion diced small
1 medium
sweet green pepper diced small
1/4 c
diced parsley
1/4 c
diced cilantro
1/4 c
good white table wine
4 large
cloves fresh garlic smashed or put through a garlic press
1 large
bay leaf
1 tsp
dried oregano
1/2 tsp
ground cumin powdeer
12 medium
stuffed manzanilla olives with red pimentos
2 Tbsp
capers
2 small
8 ounce cans of tomato sauce total 16 oz
1 Tbsp
wine vinegar
1 c
shrimp broth or fish broth
1 tsp
garlic powder
1 small
packet goya sazon seasoning with achiote
1/2 tsp
fresh ground black pepper
4 Tbsp
shrimp cocktail sauce

Directions Step-By-Step

1
The day before soak your de-boned cod fillets changing the cold water every two hours throught out the day. Before going to bed drain the water again add cold water and leave soaking overnight. The next day drain the water again add more cold water and bring to a boil, once boil starts lower the flame and simmer for 10 minutes. Remove fish from the pot and add the potatoes boil until just tender. Remove potatoes from the pot and let cool. While potatoes are cooking break fish up into pieces. Do not shredd leave in small pieces. Set aside in a dish. When ptatoes are done let cool and peel as if you were making potatoe salad. When potatoes are peeled slice potatoes in small slices. Set potatoes in another dish and proceed to make the fricasee sauce.
2
In a large skillet heat olive oil add the diced veggies onion, green pepper, fresh smashed garlic, parsley and cilantro. Saute until the onion is transparent and limp. Now add and deglaze with the wine. Next add the tomato sauce, vinegar, cocktail sauce, olives and capers. Continue to saute for two minutes. Now add all the seasonings. oregano, bay leaf, cumin powder, garlic powder, Goya sazon packet, black pepper and the fish broth. Continue to cook for about 5 minutes. Taste the sauce to make sure if it has enough seasonings. Do not add any salt as the cod has some salt in it. Somtimes I like to add just a touch of cayanne pepper but that is optional. Let sauce simmer for about 5 more minutes.
3
Now take the cod and mix into the sauce real well being careful not to break it up. Try to leave the pieces whole. Mix it into the sauce gently. After mixing in the fish add the potatoes and mix in again very gently carfull not to break up the potatoes. Throughly mix everything with the sauce. Now taste to see if it has enough salt. You may need to add just a touch of Sea salt but just a touch. You cod should still have enough salt. When making the taste test taste a piece of the fish with the sauce.
4
Serve alongside or on top of white Cuban rice. In my picture above I served on top of white rice with cod fritters and stuffed plantain cups with shrimp on the side. Hope you enjoy these recipes I have posted all three for you to see. LOL

About this Recipe

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: Cuban
Other Tag: Quick & Easy