Bacalao (Codfish)
Bacalao, sometimes called barracuda fish, is a popular dish in some regions of the Philippines. Every Lent season, bacalao appears on the tables of some households in Cavite. Note, not all Caviteños serve bacalao during Holy Week; this tradition is mainly seen in Cavite City.
Bacalao is made with dried codfish soaked in water overnight to make it easier to shred. It also includes bell peppers, garbanzos (chickpeas), potatoes, and onions.
Back in college, most of my classmates were from Cavite City. They always got excited about Good Friday because it meant making bacalao. I was completely clueless as someone who wasn’t familiar with it. My classmates teased me, asking what planet I was from for not knowing this traditional Caviteño dish. It was pretty embarrassing because I’m from Cavite too, and I had never heard of bacalao until that moment.
One of my friends invited me to their house to try bacalao, and it was delicious! The taste was so amazing that I wanted to eat everything on the table. It was meaty, flaky, and juicy. Since then, my classmates have invited me to their homes every Lent season. I’ve noticed that each household has its own version of bacalao. Some versions have lots of tomatoes, others have tomato sauce with cabbage, and some are just plain.
The recipe I’m going to share with you is really easy, and I’m sure you can make it too. This is the version I’ve perfected over the years, so keep scrolling.
What to Pair with Bacalao:
Bacalao pairs wonderfully with a variety of sides and accompaniments. Here are a few suggestions:
- Rice: Steamed white rice or garlic fried rice.
- Bread: Crusty bread or dinner rolls.
- Salad: A fresh green salad with a light vinaigrette.
- Wine: A light white wine, such as Sauvignon Blanc or a dry Riesling.
- Vegetables: Steamed or roasted vegetables like asparagus, green beans, or carrots.
Try this recipe and let me know what you think!
Ingredients
Ingredients
- 1.5 lb Dried Bacalao (Dried Cod Fish)
- 1 can Garbanzos (Chickpeas)
- 1/2 can Diced Tomatoes
- 2 cups Bellpepper , 1 cup red and 1 cup green – Julienne cut
- 1 cup Yellow Onion, Minced
- 4 cloves Garlic, Minced
- 1 tsp Ground black pepper
- 6 tbsp Cooking Oil
- 1 cup Water
- 2 tbsp Achuete (Annatto Powder)
Instructions
Instructions
Marinate the Bacalao:
- 1
Place the dried bacalao in a bowl and cover it with cold water. Marinate it for at least overnight to rehydrate the fish and remove excess salt. Marinating it longer can help further reduce the salt content.
- 2
After marinating, shred the fish into small pieces and set aside.
Cooking Procedures:
- 1
Heat a frying pan over medium heat and add 3 tbsp of cooking oil.
- 2
Fry the potato cubes until they turn golden brown. Remove them from the pan and set aside.
- 3
In the same pan, add the remaining oil if needed.
- 4
Sauté the minced onions and garlic until they become fragrant and translucent.
- 5
Add the shredded bacalao to the pan. Stir in the ground black pepper.
- 6
Add the diced tomatoes and diluted achuete (annatto powder) for color.
- 7
Pour in the water and mix well
- 8
Add the julienned bell peppers and garbanzos. Cook the mixture until the sauce reduces and thickens.
- 9
Finally, add the fried potatoes and continue to cook until there is no excess liquid.
- 10
Transfer the bacalao to a serving dish.
- 11
Enjoy it with steamed rice, crusty bread, or a fresh salad.
Notes
Notes
- Marinating the Bacalao: Marinating the bacalao overnight is essential to remove excess salt and to rehydrate the fish. Change the water a couple of times if needed. Note: The marinating part was excluding on the cooking time.
- Achuete (Annatto Powder): Annatto powder adds a vibrant color to the dish. You can find it in Asian or Latin American grocery stores.
- Bell Peppers: Using both red and green bell peppers adds color and flavor to the dish.
- Garnish: You can garnish the dish with chopped parsley or cilantro for added freshness.
Equipment
Equipment
- Large bowl for marinating the bacalao
- Sharp knife
- Cutting board
- Medium-sized frying pan
- Spatula
- Measuring cups and spoons
- Cooking spoon
Nutrition
Nutrition
| Calories | 350 |
| Fiber | 6g |
| Protein | 25g |
| Sodium | 800mg |
Give it a try and let me know how you like it! I’d love to hear your thoughts and any variations you come up with. Happy cooking!
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