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!
Bacalao – Cavite City’s Specialty for Lent Season
6
servings20
minutes35
minutes55
minutesBacalao is a tasty dish from Cavite City, often eaten during Lent. It’s made with salty codfish (bacalao), soft potatoes, garbanzos, and colorful bell peppers. The mix of flavors makes it super delicious and easy to cook. People enjoy it on special days or anytime they want a warm, hearty meal.
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Ingredients:
1.5 lb 1.5 Dried Bacalao (Dried Cod Fish)
1 can 1 Garbanzos (Chickpeas)
1/2 can 1/2 Diced Tomatoes
2 cups 2 Bell pepper , 1 cup red and 1 cup green – Cut into cubes
1 cup 1 Yellow Onion, Minced
4 cloves 4 Garlic, Minced
1 tsp 1 Ground black pepper
6 tbsp 6 Cooking Oil
1 cup 1 Water
2 tbsp 2 Achuete (Annatto Powder)
Instructions:
- Sauté the Potatoes Heat a frying pan over medium heat and add 3 tablespoons of cooking oil. Add the diced potatoes and cook until golden brown. Remove from the pan and set aside.
- Build the Base In the same pan, add additional oil if needed. Sauté the minced onions and garlic until fragrant and translucent.
- Incorporate the Bacalao Add the shredded bacalao and season with ground black pepper. Stir gently to blend the flavors.
- Add Color and Depth Mix in the diced tomatoes and diluted achuete (annatto powder), stirring well to distribute the vibrant hue evenly.
- Simmer the Sauce Pour in 1 cup of water and mix thoroughly. Add the julienned red and green bell peppers along with the garbanzos. Continue cooking until the sauce reduces slightly and begins to thicken.
- Finish the Dish Return the fried potatoes to the pan and cook until the liquid is fully absorbed and the mixture becomes rich and cohesive.
- Serve and Garnish Transfer the bacalao mixture to a serving dish. Garnish with freshly chopped parsley or cilantro to add a bright, herbal finish.
Equipment:
- Large bowl for soaking the bacalao
- Sharp knife
- Cutting board
- Large Pot
- Measuring cups and spoons
- Spatula
Notes:
- Marinating Matters: Soak the dried bacalao overnight to reduce saltiness and rehydrate the fish. Refresh the water a few times if needed. This prep step is crucial but remember, it’s not counted in the active cooking time.
- Color with Achuete: Annatto (achuete) powder lends a bold red-orange hue that enhances both the appearance and traditional appeal of the dish. Available in most Asian or Latin American groceries.
- Bell Pepper Balance: A mix of red and green bell peppers not only adds color contrast but brings a sweet, earthy layer of flavor to complement the savory fish.
- Fresh Garnish: Finish with chopped parsley or cilantro to introduce a pop of freshness and visual charm.
Nutrition Facts:
- Calories: 280kcal
- Fat: 10g
- Saturated Fat: 1.5g
- Cholesterol: 60mg
- Sodium: 550mg
- Potassium: 600mg
- Carbohydrates: 18g
- Fiber: 5g
- Sugar: 4g
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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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