Salted Cod Veracruz-Style

The Christmas and New Year holidays are a time filled with family traditions and a lot of food. In many cases, the food itself is a big tradition, like in the case of Salted Cod Veracruz Style, commonly known as Bacalao in Mexico.

SERVINGS

10 people

COURSE

Basic Recipes

TOTAL TIME

1 hr 30 mins

CUISINE

Mexico

– One or two days before cooking the dried codfish, place it a large bowl and cover it with water to soak. This step will soften the fish. Change the water at least 2 times during the soaking period, this will help to remove the saltiness.

Instructions

1

– On cooking day, drain the soaking water from the bowl, then rinse the fish at least 4 times. It is very important that you rinse it several times to remove the saltiness.

Instructions

2

– Fill a pot or large skillet with water, then add the fish and half an onion. Turn the heat to medium and cook. Immediately after it starts boiling, remove the pan from the heat. Once it cools off, remove the bones and slightly shred the fish meat.

Instructions

3

– While the fish is cooking, soak the almonds in a small bowl with hot water for 20 minutes to remove their skins.

Instructions

4

– Also while the fish is cooking and cooling, lightly roast the Ancho pepper on a griddle and then soak it in hot water for 20 minutes to soften. Take advantage to also roast the tomatoes and precook the potatoes.

Instructions

5