Bacalao or (Cod fish), that sometimes called barracuda fish is well known dish in some region of the Philippines. Every Lent Season, bacalao is present in some household in Cavite. Take note, not all Caviteños served bacalao in their house every Holy week. This is just a tradition specifically in Cavite City.
Bacalao, consist of dried Cod fish that been soaked in water overnight to easily shredded the meat, bell peppers, garbanzos or chick peas, potatoes and onions.
I remember on my college year, most of my classmates are from Cavite City and they always talked about how excited they were for Good Friday, so they can make bacalao. Me, as an outsider has no idea what bacalao is. They were all laughing at me and asking what planet, I came from of not knowing a Caviteños traditional food. Which is so embarrassing because I’m from Cavite too and I never heard of such thing, until on that very moment. Then, one of my friend invited me to come over to their house to eat Bacalao with them and it was so heavenly good! The taste is so good that I wanted to eat the whole thing in their table. It is so meaty and flaky and juicy. Since then, my classmates are inviting me to come over to their house every Lent season and each household has their own version of Bacalao. Some has a tons of tomatoes, some has tomato sauce with cabbage and some are just plain.
The recipe that I will show you is really easy and I’m sure you can do this too. This is the one I mastered cooking throughout the years, so keep scrolling.
Watch the cooking Video: