Bacalao con ajos - Cod with garlic
Bacalao con Ajos Recipe - Traditional Uruguayan Dish
Introduction
Bacalao con ajos, or Cod with Garlic, is a traditional dish that brings the rich flavors of the sea to your table with a simple yet profound garlic twist. This recipe is a testament to the beauty of minimalism in cooking, focusing on enhancing the natural flavors of cod, a versatile and beloved fish, with the aromatic punch of garlic. Perfect for any occasion, this dish is a celebration of simplicity, flavor, and tradition.
History
The origins of Bacalao con ajos can be traced back to the coastal regions where cod was a staple food source. Over the centuries, cod has played a vital role in European, particularly Spanish and Portuguese, cuisines due to its abundance, nutritional value, and ability to be preserved through salting. The addition of garlic, a common ingredient found in many Mediterranean dishes, not only adds depth and flavor but also pays homage to the culinary traditions that have shaped these regions. This recipe is a beautiful blend of history, culture, and gastronomy.
Ingredients
How to prepare
- Soak the cod for 12 hours. Boil it for approximately 10 minutes.
- Remove it from the water and debone it.
- In a saucepan, add the oil and the cod cut into 4 pieces. Stir gently, being careful not to overcook.
- In a mortar, crush the garlic with the parsley.
- Before finishing cooking the cod, add the crushed garlic. Gently move the saucepan without stirring its contents, ensuring it remains covered.
- It is ready when the sauce reaches a mayonnaise-like consistency.
Variations
- 1. Add a splash of white wine to the saucepan for an extra layer of flavor.
- 2. Incorporate a pinch of saffron or paprika for a Spanish twist.
- 3. Use other herbs like dill or chives instead of parsley for a different flavor profile.
Cooking Tips & Tricks
1. Soaking the cod is crucial to remove excess salt and rehydrate the fish, ensuring a moist and tender final product.
2. Gentle cooking is key. Cod is a delicate fish that can easily become tough and dry if overcooked.
3. Crushing the garlic rather than mincing it releases more flavor, infusing the oil and cod with its aromatic essence.
4. Stirring the cod gently, or better yet, simply moving the saucepan, helps maintain the integrity of the fish pieces.
5. Achieving the mayonnaise-like consistency in the sauce requires patience and a careful balance of heat.
Serving Suggestions
Serve Bacalao con ajos with a side of steamed vegetables or a fresh salad to complement the richness of the fish and garlic sauce. For a more traditional approach, pair it with boiled potatoes or a slice of crusty bread to soak up the delicious sauce.
Cooking Techniques
The key techniques in this recipe include soaking and boiling the cod to remove salt and ensure tenderness, and gently cooking the fish in oil infused with crushed garlic to maximize flavor while preserving the texture of the cod.
Ingredient Substitutions
1. For a lighter version, use less oil or substitute with a different type of oil, such as avocado oil.
2. Fresh cod can be used instead of salted cod, eliminating the need for soaking.
3. For those who are not fans of garlic, shallots or onions can provide a milder flavor.
Make Ahead Tips
The cod can be soaked and boiled a day ahead, stored in the refrigerator until ready to cook. The garlic sauce can also be prepared in advance and gently reheated, making the final cooking process quicker and more convenient.
Presentation Ideas
Serve the Bacalao con ajos in a shallow dish to showcase the beautiful, flaky texture of the cod and the creamy garlic sauce. Garnish with fresh parsley and a few slices of lemon for a pop of color and freshness.
Pairing Recommendations
A crisp, dry white wine such as Albariño or Sauvignon Blanc pairs beautifully with the flavors of this dish, complementing the richness of the cod and the pungency of the garlic.
Storage and Reheating Instructions
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat, adding a little water or additional oil if necessary to prevent the sauce from drying out.
Nutrition Information
Calories per serving
A serving of Bacalao con ajos is relatively low in calories, primarily due to the lean nature of cod. The total calorie count can vary depending on the amount and type of oil used but is generally considered a moderate-calorie dish suitable for various dietary needs.
Carbohydrates
This dish is remarkably low in carbohydrates, making it an excellent choice for those following a low-carb or ketogenic diet. The primary ingredients, cod and garlic, contain minimal carbohydrates. The majority of carbs in this recipe may come from the parsley, which is negligible.
Fats
The olive oil used in this recipe is a source of healthy monounsaturated fats, particularly oleic acid, which has been linked to various health benefits, including reduced inflammation and a lower risk of heart disease. The overall fat content can be adjusted based on the type and amount of oil used.
Proteins
Cod is an excellent source of high-quality protein, essential for muscle repair and growth. It provides all the essential amino acids your body needs, making it a great option for a post-workout meal or for those looking to increase their protein intake.
Vitamins and minerals
Cod is rich in vitamins B6 and B12, crucial for energy production and maintaining healthy nerve function. It's also a good source of phosphorus, essential for bone health, and selenium, a powerful antioxidant that supports immune function. Garlic, although used in small amounts, contributes beneficial amounts of vitamin C, manganese, and vitamin B6.
Alergens
The primary allergen present in this recipe is fish (cod), which can be a concern for individuals with fish allergies. Additionally, while not common, some individuals may have sensitivities to garlic. This recipe is free from other major allergens such as nuts, soy, dairy, and gluten.
Summary
Bacalao con ajos is a nutritious dish that offers a good balance of proteins, healthy fats, and essential vitamins and minerals while being low in carbohydrates and calories. It's an excellent addition to a balanced diet, catering to various nutritional needs and preferences.
Summary
Bacalao con ajos is a timeless dish that celebrates the simplicity and richness of Mediterranean cuisine. With its focus on high-quality ingredients and straightforward cooking techniques, it offers a delicious and nutritious meal that can be enjoyed in any setting. Whether you're a seasoned chef or a cooking novice, this recipe is sure to impress with its depth of flavor and elegant presentation.
How did I get this recipe?
The first time I saw this recipe, I was immediately captivated. It was a rainy day in the small coastal town where I grew up, and my dear friend Maria invited me over for lunch. As soon as I stepped into her cozy kitchen, I was hit with the most enticing aroma of garlic and herbs.
Maria was standing at the stove, stirring a large pot filled with chunks of tender cod fish, simmering in a rich tomato sauce with a generous amount of garlic. The sight and smell of the dish made my mouth water instantly. I had never tasted anything like it before, and I knew I had to learn how to make it myself.
Maria noticed my interest and with a warm smile, she invited me to sit at the kitchen table as she explained the recipe to me. She told me that Bacalao con ajos was a traditional Spanish dish that her grandmother had taught her to make. The key, she said, was to use the freshest ingredients and to simmer the cod slowly to allow the flavors to meld together perfectly.
As I watched Maria cook, I was mesmerized by her skill and passion for cooking. She moved around the kitchen with ease, chopping garlic, onions, and tomatoes with precision. She added a splash of white wine and a sprinkle of paprika to the pot, creating a symphony of flavors that filled the room.
I asked Maria if I could help, and she handed me a knife and a cutting board. She showed me how to slice the garlic thinly, so that it would infuse the sauce with its pungent aroma. She taught me how to devein the cod fish and remove any bones, so that the dish would be perfectly tender and flaky.
As we cooked together, Maria shared stories of her childhood and the memories she had of learning to cook with her grandmother. She told me about the secret ingredients that her grandmother used to make the dish truly special, like a pinch of saffron and a dash of sherry vinegar.
By the time the Bacalao con ajos was ready, I was filled with excitement and anticipation. Maria ladled the fragrant sauce over the perfectly cooked cod fish and garnished it with fresh parsley. She served it with crusty bread and a simple green salad, allowing the flavors of the dish to shine.
As I took my first bite of the Bacalao con ajos, I was transported to a world of taste and texture that I had never experienced before. The cod fish was delicate and flaky, the sauce was rich and savory, and the garlic added a bold kick that lingered on my palate.
I knew in that moment that this recipe would become a staple in my own kitchen. I asked Maria for a copy of the recipe, and she gladly wrote it out for me on a piece of paper. I tucked it away in my recipe box, knowing that I would cherish it for years to come.
Since that day, I have made Bacalao con ajos countless times for my family and friends. Each time I cook it, I am reminded of the rainy day in Maria's kitchen, where I learned not just a recipe, but a love for cooking and sharing food with others.
As I sit here now, writing this story, I can still taste the flavors of that unforgettable dish. The memory of learning to make Bacalao con ajos with Maria will always hold a special place in my heart, as it is a reminder of the joy and connection that food can bring to our lives.