Ever come across a dish and thought, your life was better because of it?
Well, here's one!
Once I tasted my first bite of Balcahua, I wondered where salted cod had been my entire life and felt a shade of envy rise within me for all Brazilians, everywhere who enjoy this lovely on a regular if not daily basis. Sigh.
I know, shallow me.
It all started with the Portuguese who while colonizing Brazil had to make their long voyages across the Atlantic ocean. And since carrying fresh produce posed obvious issues, bought along with them salt cured meats and fish - namely balcahua - salt cured cod and carne seca - salt cured beef, which evidently is a key ingredient in preparing Fejioda (pronounced Fay-jwaa-daa) Brazil's national dish.
I also placed a prompt call to my foodie friend Heguiberto of weirdcombinations without whom my life's path would perhaps have never crossed this dish. There are many many versions of salted cod splattered around the blogosphere and almost all of which are potato-laden-vegetable-missing versions.
In this delightfully rich, sunshine-bright version, the flavors from the assortment of peppers and olives mix with the rich & briny flavors of salted cod to create an incredibly delicious, perfectly salted combination of a mouthwatering meal.
Don't take my word for it - shake that fear of salted cod, try this and you'll see just what I'm bragging about.
And while you're at it, please don't forget to stop by Heguiberto & Stevie's blog and read Hegui's wonderful story about this dish.
Gather the ingredients,
1 ½ to 2 lb dry salted cod fish fillets (without skin and bones), 1 ½ cup dried chick peas that have been soaked in the last water change of the cod, 1 cup of pitted assortment of olives - Kalamata, Peruvian, Spanish, Kalamatas etc, 2 large red bell peppers, 2 large yellow or orange bell peppers, 2 dried bay leaves, 1 tsp black peppercorns, 1 shallot, 2 medium yellow onions, 6 ripe Roma tomatoes, 3 medium carrots, 2 tbs finely chopped garlic, 8 cloves whole peeled garlic, ½ cup + 2 tbs good quality olive oil, 1 tsp ground black pepper, 1 tsp salt & ½ cup reserved poaching liquid from cod fish
24 hours earlier:
Cod fish – De-salt by immersing the salted cod in a large pot of water for 24 hours. Keep changing the water over the 24 hour period 4 times.
Overnight:
Chick peas: Soak overnight in 4 cups of water.
The next day 1-1/2 hour before serving :
Onions: Peel, discard skin and ends. Thinly slice into semi-circles and set aside.
Shallots: Peel, discard skin and ends. roughly dice and set aside.
Carrots: Peel, discard skin and ends. Cut into 1/2" thick circles. Microwave for 3 minutes or blanch for about 5 minutes on the stove-top until crunchy tender. Drain and set aside.
Red and yellow bell peppers: Cut way the woody top, seeds and membranes. Cut into 3/4" wide long strips. Set aside.
Roma tomatoes: Remove woody tops and halve lengthwise. Set aside.
Pre-heat the oven to 400 deg F
Cod: Drain the water from the cod one final time and replace with fresh water making sure the fish is completely covered with water.
Add 2 bay leaves, roughly diced shallots and black pepper corns. Cover with a lid and on medium-high heat bring to a boil. Simmer for 5 minutes. Turn off the stove and remove from the heat.
Chick peas: Meanwhile, drain all the water away from the chick peas and add 3 cups fresh water. Add 1/2 tsp salt and bring to a simmer on medium-high heat. Lower the heat to medium-low and cover with lid leaving a slight 1/4" gap allowing the steam to escape.
Cook for 15-20 minutes until the chick peas are soft and tender.
In a large, oven-safe dutch oven, heavy bottom pan or clay pot brazier (like my Emile Henry), heat 1/4 cup olive oil.
Add the sliced onions, chopped garlic, bell peppers, ground black pepper and 1/2 tsp salt.
Sauté on medium-high heat until the onions becomes translucent and peppers turn soft - approx 10- 15 mins.
Add the tomato halves, carrots, chick peas and 1/2 the olives. Stir to combine.
Using a slotted spoon, gently remove the cod fish slices from the poaching liquid and gently top the fish with the onion-pepper mixture.
Place the remaining olives and whole garlic cloves around the fish.
Drizzle 1/2 cup of the poaching fish liquid and remaining 1/4 cup olive over every the dish.
Cover with a tight fitting lid or aluminum foil.
Bake for about 25 minutes. Remove from the oven, drizzle with 2 tbs additional olive oil and finely chopped parsley.
Serve immediately with Brazilian Rice.
Recipe for
Bacalhau ~ Brazilian Salted Cod Stew with Peppers & Olives
Recipe slightly adapted from recipe at weirdcombinations.com
Preparation
time - 24 hours (to soak salted cod - DO NOT OMIT)
Cooking time - 30 minutes
Baking time - 25 minutes
Serves 4-6
Shopping list
1 ½ to 2 lb dry salted cod fish fillets (without skin and bones)1 ½ cup dried chick peas that have been soaked in the last water change of the cod
1 cup of pitted assortment of olives - Kalamata, Peruvian, Spanish, Kalamatas etc
2 large red bell peppers
2 large yellow or orange bell peppers,
2 dried bay leaves
1 shallot
2 medium yellow onions
6 ripe Roma tomatoes
3 medium carrots
2 tbs finely chopped garlic
8 cloves, whole peeled garlic
½ cup good quality olive oil
1 tsp ground black pepper
1 tsp salt
½ cup reserved juices from poached cod fish
Preparation:
Cod fish – De-salt by immersing the salted cod in a large pot of water for 24 hours. Keep changing the water over the 24 hour period 4 times.
Chick peas: Soak overnight in 4 cups of water.
The next day 1-1/2 hour before serving :
Onions: Peel, discard skin and ends. Thinly slice into semi-circles and set aside.
Shallots: Peel, discard skin and ends. roughly dice and set aside.
Carrots: Peel, discard skin and ends. Cut into 1/2" thick circles. Microwave for 3 minutes or blanch for about 5 minutes on the stove-top until crunchy tender. Drain and set aside.
Red and yellow bell peppers: Cut way the woody top, seeds and membranes. Cut into 3/4" wide long strips. Set aside.
Roma tomatoes: Remove woody tops and halve lengthwise. Set aside.
Method:
Pre-heat the oven to 400 deg F
Cod: Drain the water from the cod one final time and replace with fresh water making sure the fish is completely covered with water.
Add 2 bay leaves, roughly diced shallots and black pepper corns. Cover with a lid and on medium-high heat bring to a boil. Simmer for 5 minutes. Turn off the stove and remove from the heat.
Chick peas: Meanwhile, drain all the water away from the chick peas and add 3 cups fresh water. Add 1/2 tsp salt and bring to a simmer on medium-high heat. Lower the heat to medium-low and cover with lid leaving a slight 1/4" gap allowing the steam to escape.
Cook for 15-20 minutes until the chick peas are soft and tender.
In a large, oven-safe dutch oven, heavy bottom pan or clay pot brazier (like my Emile Henry), heat 1/4 cup olive oil.
Add the sliced onions, chopped garlic, bell peppers, ground black pepper and 1/2 tsp salt.
Sauté on medium-high heat until the onions becomes translucent and peppers turn soft - approx 10- 15 mins.
Add the tomato halves, carrots, chick peas and 1/2 the olives. Stir to combine.
Using a slotted spoon, gently remove the cod fish slices from the poaching liquid and gently top the fish with the onion-pepper mixture.
Place the remaining olives and whole garlic cloves around the fish.
Drizzle 1/2 cup of the poaching fish liquid and remaining 1/4 cup olive over every the dish.
Cover with a tight fitting lid or aluminum foil.
Bake for about 25 minutes. Remove from the oven, drizzle with 2 tbs additional olive oil and finely chopped parsley.
Serve immediately with Brazilian Rice.
Enjoy!