recipes from Malaga
is a cold salad which can be eaten at any time of the year. The
quantities you use will depend on the number of people to
potatoes, salt cured cod fish, onion or scallions, oranges,
olives and olive oil.
Soak the cod fish in water, and then bake.* Flake the fish while
taking out the bones.
Boil the potatoes and cut into cubes.
Separate the oranges in sections and remove any seeds.
chop the onions or scallions.
together above ingredients, add olive oil to taste.
with the olives and refrigerate to cool. Eat cold.
salad is found in all parts of the province with different names,
such as "Ensalada de Mijas".
for Preparing Salt Cod
cod (bacalao) is a dry, salt-cured codfish that must be
reconstituted before use.
day or two before the fish is to be used, rinse and cut the
fillets into approximately 4-inch pieces or the size called for by
your recipe. Place them in a large bowl and cover by at least 2
inches with cold tap water. Soak the codfish, refrigerated, for 16
to 24—even 36 hours if need be—changing the water several
times to re-hydrate the fish and remove some of the salt. To
prepare a codfish dish for tomorrow night's dinner, for example,
start soaking the cod late this afternoon, changing the water 2 to
3 times before you retire for the evening and 4 more times
tomorrow before using.
you are preparing large fillets that have skin and bones, soaking
make take as long as 48 hours. Frequent changes of water hasten
the process. Smaller pieces of fish (about 1/2 pound) may take 16
to 24 hours or as little as 10 hours if you change the water
frequently. Bear in mind soaking times vary not only with the
amount of fish but with the degree of saltiness, which varies from
batch to batch. The times are given merely as a guide.
Some recipes call for the previously soaked salt cod to be
precooked or baked before it is used in the dish. One method
is to bake the fish in a warm oven until it flakes easily.
Another method is described below:
Bring a pan of water, large enough to accommodate the fish, to
a full boil. Turn off the heat.
Rinse the presoaked fish again and add to the pan. Cover and
allow to sit for 15 to 30 minutes (depending on the thickness
of the fish), until the cod is opaque or flakes easily. Remove
the smaller pieces as they become opaque.
Drain the cod, discard bones and skin, if present, and place
the fish in a bowl. Cover with scalded milk. Cover the bowl
and let stand for 1 hour. Drain, taste again for salt, and use
the fish as needed.
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