Bacalao

Ingredients

• 600 gdried bacalao (dried salted cod)
• 400 g canchickpeas
• 2tomatoes, chopped
• 1red capsicum, cubed
• 1 largeonion, chopped
• 2 mediumpotatoes, cubed
• 240 ml (1 cup)hot water
• 30 ml (2 tbsp)annatto powder
• 6 clovesgarlic, minced
• to tastefreshly ground black pepper
• to tasteoil

Instructions

1. 1

   Soak the bacalao

   Soak the dried salted bacalao in cold water overnight, then put it in the refrigerator.

2. 2

   Flake the fish

   Take the fish out of the refrigerator, flake it and remove any bones. Set the fish aside.

3. 3

   Fry the potatoes

   Heat oil in a pan over medium heat. Add the potatoes and fry until golden brown on all sides.

4. 4

   Set potatoes aside

   Remove the potatoes from the pan and set them aside.

5. 5

   Mix the annatto

   Stir the annatto powder into the hot water until it has fully dissolved.

6. 6

   Sauté the aromatics

   Using the same pan over medium heat, add oil and sauté the garlic and onion until fragrant.

7. 7

   Cook fish and vegetables

   Add the flaked fish, chickpeas, tomatoes, capsicum, freshly ground black pepper and dissolved annatto. Cook over medium heat until the liquid dries out, around 10 minutes.

8. 8

   Add the potatoes

   Stir in the fried potatoes and cook over low heat for 5 more minutes. Add a little water as the mixture dries, just enough to keep some moisture for a better texture.

9. 9

   Serve the bacalao

   Remove the pan from the heat and serve.

What is bacalao?

Bacalao is salted cod that has been dried and later rehydrated; the name is also used for dishes made with this preserved fish. This Filipino-style version brings the fish together with chickpeas, tomatoes, capsicum and potatoes.

Annatto gives the dish its characteristic warm colour, while garlic and onion build a savoury base. Frying the potatoes separately helps them keep some shape when mixed in at the end.

Nutrition and macros by portion

The nutrition label shows one serving as written: 550 calories, 65g protein, 46g carbs, 11g fat.

The fish supplies most of the protein, while the potatoes and chickpeas contribute much of the carbohydrate; oil adds most of the fat. Serve with greens or salad for a more balanced plate, and bear in mind that salted fish can make the dish high in sodium.

Getting the fish ready

Soaking: The dried salted fish needs an overnight soak in cold water, followed by refrigeration as directed. Flake it after soaking and check carefully for bones before cooking.

Saltiness: Bacalao can retain a pronounced salty taste after soaking. Taste a piece before adding extra seasoning, and use black pepper to finish.

Why fry the potatoes first?

Golden edges: Fry the cubes over medium heat until browned on all sides, then take them out of the pan. This gives them colour before they meet the wetter fish mixture.

Gentle finish: Add the potatoes back only for the final 5 minutes over low heat. Stir carefully so they warm through without breaking up.

Using annatto

Dissolving: Mix the powder into hot water until no clumps remain, then add this liquid with the fish and vegetables. This spreads the annatto more evenly through the pan.

Moisture: Cook the mixture over medium heat for around 10 minutes, until its liquid has dried out. Add a little water during the final stage if it becomes too dry.

Reading the texture

Fish and chickpeas: The fish should be flaked through the mixture and the chickpeas heated through. Keep the heat moderate while the liquid cooks away, rather than letting the base catch.

Potatoes: Look for golden sides after frying and tender cubes after their final 5 minutes in the pan. A little moisture should remain for a softer, more cohesive finish.

Serving the dish

Bacalao is substantial enough to serve on its own, or alongside plain rice to catch the savoury juices. A crisp green salad or simply cooked greens make a fresh contrast to the rich, salty fish.

Because salted cod brings plenty of savoury flavour, keep any accompaniments simply seasoned. Let diners add extra black pepper at the table if they like.

Recipe notes & tips

• Soak the fish overnight in cold water and keep it refrigerated as the recipe directs.
• Check the flaked fish carefully for bones before adding it to the pan.
• Fry the potatoes in a single layer where possible so their sides can brown.
• Dissolve the annatto completely in hot water before adding it to the pan.
• Add water a little at a time during the final cooking stage to avoid making the mixture soupy.
• Taste before adding any extra salt, since the bacalao is already salted.

Variations

• Add chilli: Include sliced fresh chilli with the garlic and onion for a little heat.
• Use fresh herbs: Scatter chopped parsley over the cooked dish for a fresh finish.
• Add greens: Fold in a handful of spinach near the end and cook until wilted.
• Serve with rice: Spoon the bacalao over plain rice for a more filling meal.
• Use extra capsicum: Add another capsicum for more sweet vegetable pieces.

Common mistakes to avoid

• Skipping the soak: The fish may be overly salty; soak it overnight in cold water as directed.
• Leaving bones in: Check the fish as you flake it and remove any bones before cooking.
• Crowding the potatoes: They may not brown evenly; fry them in batches if the pan is full.
• Adding annatto dry: It can clump; dissolve the powder in hot water first.
• Cooking the potatoes too long: They can break apart; return them to the pan only for the final 5 minutes.
• Letting the pan dry out completely: Add a little water as needed during the low-heat finish.

How to store

Cool leftovers promptly, store in a covered container in the refrigerator and eat within 3 days. Reheat gently in a pan until piping hot throughout, adding a splash of water if the mixture seems dry.

Frequently asked questions