{"id":19838,"date":"2023-11-10T07:39:50","date_gmt":"2023-11-10T12:39:50","guid":{"rendered":"https:\/\/ethnojunkie.com\/?p=19838"},"modified":"2023-11-10T07:39:50","modified_gmt":"2023-11-10T12:39:50","slug":"creamed-bacalhau","status":"publish","type":"post","link":"https:\/\/ethnojunkie.com\/?p=19838","title":{"rendered":"Creamed Bacalhau"},"content":{"rendered":"

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To follow up on my last post, no trip to any Seabra\u2019s is complete without a visit to the bacalhau department. Bacalhau (pronounced ba-kal-Yow) is dried, salted cod that\u2019s used in purportedly thousands of recipes in Brazilian\/Portuguese cuisine and I recommend that you try it even if you\u2019re not a fan of fish (an afishionado, as it were). As a rule, the larger the Seabra\u2019s, the bigger the seafood department, hence the wider the assortment of bacalhau varieties, provenance, and sizes from small chunks to whole fish. It goes without saying that it has a seriously long shelf life.<\/p>\n

I generally purchase enough to make a few dishes like brandade and the creamed bacalhau shown here. It\u2019s simple to execute, doesn\u2019t require much time in the kitchen (i.e., <\/em>not including a 2\u20133 day soak in the fridge to rehydrate and desalinate the fish), and is deliciously rewarding.<\/p>\n

Here\u2019s an oversimplification of what I did after soaking, rinsing, and draining the fish: Simmer the cod in water until it\u2019s tender (it will break up). While that\u2019s going, saut\u00e9 chopped onions, garlic, and bell pepper in butter and set aside. Cook the softened cod a bit in more butter \u2013 it doesn\u2019t take long. Add some half and half and continue to cook as the fish absorbs the liquid; you may need a few additions until it\u2019s nearly saturated. The idea is to completely soften the fish and have no liquid remaining.<\/p>\n

Add the aromatics back to the cod along with some thawed frozen peas and enough heavy cream to reach the consistency you desire. Add freshly ground black pepper, a bit of salt and any other seasonings you like as the spirit moves you. Cook to heat through.<\/p>\n

I garnished it with chopped scallions and petits poivrons and plated it with glazed carrots on the side.<\/p>\n

Sometimes I think that I could do an ethnojunket to the Ironbound just for Seabra\u2019s, Nasto\u2019s Ice Cream, and Teixeira\u2019s Bakery (all posted on my website if you\u2019re curious). Just a thought. \ud83d\ude09
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Following up on my Seabra’s post. Read on…. Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":3336,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[31],"tags":[135,123],"class_list":["post-19838","post","type-post","status-publish","format-standard","hentry","category-home-cookin","tag-brazilian","tag-portuguese"],"_links":{"self":[{"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=\/wp\/v2\/posts\/19838","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=\/wp\/v2\/users\/3336"}],"replies":[{"embeddable":true,"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=19838"}],"version-history":[{"count":8,"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=\/wp\/v2\/posts\/19838\/revisions"}],"predecessor-version":[{"id":19841,"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=\/wp\/v2\/posts\/19838\/revisions\/19841"}],"wp:attachment":[{"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=19838"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=19838"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=19838"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}