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The Fish That Changed the World: Bacalao classic in Asturian cider Cidra

drying and salting are probably the oldest preservation methods for fish. For centuries, this method of conservation the only way to create reserves and also to make the residents in the inland fish available.

Without Bacalao the world would probably look different. For he did speak, the conquest of America by the English and Portuguese possible. Bacalao served at the time of supply of crews and soldiers army. In addition to sauerkraut as a supplier of vitamins, scurvy, cod was one of the most popular foods of the time.

cod and cod are made from cod-like fish, including cod, pollock, haddock. The fish are from the belly cut open her so that the skin on the back still connected. Then they are excluded, head, back and belly bones removed. Now the fish are salted heavily to connect to be air dried. Fishermen used to dry the fish on the rocks. Hence the name.

cod in cider

cod, in contrast to cod than dried, but not salted. Nevertheless, the name cod naturalized almost for both fish species. Bacalao in Spain, Italy, Portugal and Nordic countries is very popular and still widespread.

The cod and cod was originally a so-called poor man's food. Cod were caught in sufficient quantity and salt was cheap in the Mediterranean countries. Unfortunately, he has become very expensive, as the cod stocks were seriously depleted by overfishing.

taste the finished dishes not salty and the fish is very tender. Bacalao is often fried in connection with tomatoes or steamed. You can always replace the cod with fresh cod, etc.. The typical taste of salted fish, however, makes preparations with bacalao on special dishes.

cod in water

It is important to take care when buying Darau that Bacalao uniformly white to light yellow possibly is and has no stains. Before cooking it should be at least 24 more 36 hours in cold water desalination in the refrigerator. The water should be changed several times.

I have prepared from the Bacalao an Asturian dish: Bacalo in a sauce of the Asturian cider Cidra, tomatoes and apples. The desalted fish I cooked in the steaming basket over a spicy fish sauce.

There's something Bacalao was left, I have an additional Art Provencal Brandade made with which I filled Pimientos del Piquillo . They are delicious, sweet, hot red peppers from Navarra. This is eaten cold or lukewarm Tapa al.

cod in cider
2 slices of cod with 200 g
2 white onions
2 large tomatoes or chopped canned tomatoes
2 apples
1 bottle dry Asturian Cidra or French cider (apple wine)
mild olive oil extra virgin Arbequina desalination of Castilla-La Mancha
salt and freshly ground black pepper

the cod at least 36 hours in cold water. 5-6 times the water change.

onion skin and very finely hacken.Tomaten put in boiling water, Rinse immediately with cold skin and finely chop. Apples into quarters, remove cores. Apples also chop finely. Heat olive oil in a deep

pan. In hot oil fry the onion for 4-5 minutes first. Then add the tomatoes and simmer for a good 10 minutes. Now come to the apples. Also, about 5 minutes mitsch tumors. Finally, fill the Cidra. reduce over low heat. Now the sauce in a blender or with immersion blender puree. Pour back into the pan. Season with salt and pepper. Keep warm.
the desalted fish in steaming basket over a spicy fish sauce . Cook This will take depending on the thickness of the fish 6-10 minutes.
Serve the fish with the sauce. Serve with caramelized apples or Apfelbrunoise.

Pimientos del Piquillo are not very large, about 7 cm long, triangular and fiery red. They are practically only canned buy. Of interest is the preparation. The pods are roasted over charcoal. With water, they must never come in contact, otherwise they lose flavor and aroma. Their flavor is sweet smoky. Pimientos del Piquillo are filled with cod, shrimp or meat, mashed cooked as a sauce or as an unusual ice.

Pimientos de piquillo filled in with brandade in field dressing
12 pimientos de piquillo from the can (if need be, other, whole canned Parikaschoten)
350 g bacalao (salted cod) best a centerpiece
2 garlic cloves
300 g cream
300g béchamel
100 g dressed lettuce
nutmeg
black pepper olive oil and salt


the desalted cod touched down with cold water and bring to a boil. When it is boiled, can remove from heat and cool in the water. Then remove the skin and bones. Dissect the fish.

Prepare a very ordinary thick béchamel sauce (milk, Butter, flour, salt, nutmeg, etc.).
Peel garlic and chop finely. In a little olive oil until golden brown. Add the shredded fish and béchamel. Mix well. A third of the cream and mix. If necessary season with salt. Anyone who wants to can puree the brandade now. I have left it as it is. Then the brandade with a teaspoon of filling into the peppers peppers.

the remaining cream with the corn salad and some olive oil in a blender puree finely. Season with salt and pepper. To serve, spread some of the green field salad sauce on plate. The red peppers on top.