Mexican Style Dried Cod with Spicy Tomato Sauce
Delight your taste buds with this authentic Mexican dish, Bacalao a La Mexicana. This flavorful recipe features tender, rehydrated salt cod, simmered in a rich and spicy tomato sauce infused with aromatic spices and garnished with crispy potatoes and vibrant garnishes. Perfect for festive gatherings or family meals, it's a beautiful combination of textures and flavors that will have your guests asking for seconds. Share the warmth of Mexican cuisine with this traditional recipe that’s sure to impress everyone at your table!
8
Servings
350
Calories
16
Ingredients
Ingredients
dried salt cod fish
2 lbs (soaked, drained, skin and bones removed, shredded)
chile ancho
1 (stem and seeds removed, soaked)
tomatoes
2 lbs (pureed)
olive oil
1/2 cup (for cooking)
onion
1 large (finely chopped)
garlic cloves
3 (finely chopped)
bay leaf
1 (whole)
ground cinnamon
a pinch (for seasoning)
fresh ground pepper
a pinch (for seasoning)
roasted red peppers
1 (220 g) jar (sliced)
sliced blanched almonds
1/2 cup (for garnish)
raisins
1/4 cup (optional)
pimento stuffed olives
1/2 cup (whole)
chopped parsley
2 tablespoons (for garnish)
small potato
1 lb (cooked and peeled)
salt
to taste (optional)
Instructions
1
Begin by soaking the dried cod in a large bowl of cold water for 12 hours, ensuring to change the water 2-3 times to reduce the salt. After soaking, drain the cod, place it in a saucepan, and cover with fresh water. Bring to a gentle boil, then drain again. Carefully remove the skin and bones from the fish, shredding the flesh into bite-sized pieces. Set aside.
2
Prepare the chile ancho by removing the stem and seeds, then soaking it in hot water for approximately 10 minutes. Drain the chile and blend it with the tomatoes until smooth. Strain the mixture to eliminate any solids, creating a fine sauce.
3
In a large skillet, heat the olive oil over low heat. Add the finely chopped onion and garlic, sautéing until they become tender and translucent.
4
Stir in the tomato-chile puree and allow the mixture to cook gently over low heat until it thickens, stirring occasionally to prevent sticking.
5
Once thickened, add the shredded cod, bay leaf, ground cinnamon, freshly ground pepper, roasted red peppers, sliced almonds, raisins (if using), and pimento-stuffed olives. Mix well to coat the cod with the sauce, then cover and cook over medium heat for 15 minutes to allow the flavors to meld.
6
After 15 minutes, add the cooked and peeled small potatoes, cover the skillet, and increase the heat to high for an additional 10 minutes, allowing the potatoes to heat through. Adjust for salt as needed.
7
To serve, garnish with fresh chiles gueros and enjoy your Bacalao a La Mexicana!
Nutrition Information
16.25g
Fat
30g
Carbs
27.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Mexican Style Dried Cod with Spicy Tomato Sauce?
Also known as Bacalao a La Mexicana, it is a traditional Mexican dish featuring rehydrated salt cod simmered in a rich tomato sauce with aromatic spices, crispy potatoes, and various garnishes.
How many servings does this recipe provide?
This recipe is designed to yield 8 servings, making it ideal for family gatherings or festive occasions.
How long should I soak the dried salt cod?
The dried cod should be soaked in cold water for 12 hours prior to cooking to reduce its salt content.
How often should I change the water while soaking the fish?
It is recommended to change the water 2 to 3 times during the 12-hour soaking process to effectively remove excess salt.
What are the primary ingredients for the spicy tomato sauce?
The sauce is made from a blend of chile ancho, 2 lbs of pureed tomatoes, garlic, onion, and olive oil.
How many calories are in one serving of this dish?
Each serving contains approximately 350 calories.
What is the protein content per serving?
This recipe provides a high protein content of 27.5g per serving.
How much fat is in a single serving?
There are 16.25g of fat per serving of Bacalao a La Mexicana.
How many carbohydrates are in this recipe?
Each serving contains 30g of carbohydrates.
How do I prepare the chile ancho?
Remove the stem and seeds, soak it in hot water for 10 minutes, and then blend it with the tomatoes until smooth.
What kind of potatoes should be used?
The recipe calls for 1 lb of small potatoes that have been previously cooked and peeled.
Are raisins necessary for this recipe?
No, raisins are listed as an optional ingredient if you prefer a touch of sweetness in the sauce.
What spices are used for seasoning?
The dish is seasoned with a bay leaf, a pinch of ground cinnamon, and freshly ground pepper.
How do I ensure the sauce has a fine texture?
After blending the tomatoes and chile ancho, strain the mixture through a sieve to eliminate any remaining solids.
What is the purpose of the olive oil in this recipe?
The 1/2 cup of olive oil is used to sauté the onion and garlic and serves as the fat base for the tomato-chile sauce.
How long should the cod simmer in the sauce?
The cod should be covered and cooked over medium heat for 15 minutes to allow the flavors to meld before adding the potatoes.
What type of olives are recommended?
The recipe specifically calls for 1/2 cup of pimento-stuffed olives.
Are there any specific garnishes for serving?
Yes, you can garnish the dish with sliced blanched almonds, chopped parsley, and fresh chiles gueros.
Should I add extra salt to the dish?
Since the cod is naturally salty, you should only adjust for salt at the very end of the cooking process if needed.
What is the final cooking step?
The final step is to add the cooked potatoes and increase the heat to high for 10 minutes to heat them through.
How many garlic cloves are needed?
The recipe requires 3 garlic cloves, which should be finely chopped.
What size onion is required?
You will need one large onion, finely chopped for the base of the sauce.
Is this a traditional holiday recipe?
Yes, Bacalao a La Mexicana is often described as a traditional festive dish perfect for celebrations.
Do I need to remove the skin and bones from the cod?
Yes, after boiling the rehydrated cod, you must carefully remove the skin and bones before shredding the flesh into pieces.
What kind of red peppers are used?
The recipe uses one 220g jar of sliced roasted red peppers.
Can I use ground pepper?
Yes, a pinch of freshly ground pepper is used to season the fish as it simmers in the sauce.
How many ingredients total are in this recipe?
There are 16 distinct ingredients used to prepare this Mexican Style Dried Cod.
What is the texture of the fish in the final dish?
The fish should be tender and shredded into bite-sized pieces, well-coated in a thick tomato-chile sauce.
Is the tomato-chile sauce thick or thin?
The sauce should be cooked over low heat until it thickens before the fish and other ingredients are added.
What kind of fish is used for this dish?
The recipe uses 2 lbs of dried salt cod fish, which must be rehydrated before use.