Bacalao – Cavite City’s Specialty
Cavite City - Specialty during Lent Season

Bacalao – Cavite City’s Specialty

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Ingredients

Adjust Servings:
1.5 lb Dried Bacalao (Dried Cod Fish)
1 canned Garbanzos (Chick Peas)
124 g Canned diced Tomatoes
275 g Bell Peppers Julienne Cut - Use Red and Green Bell Peppers
1 cup Yellow Onion Minced
388 g Potatoes Cut into Cube
20 g Garlic Minced
1 tsp Ground Black Pepper
6 tbsp Cooking Oil
1 cup Water
2 tbsp Achuete (Annatto Powder)

Nutritional information

341
Calories
2.1 g
Saturated Fat
60 mg
Cholesterol
21.7 g
Carbs
3.9 g
Dietary Fiber
4.9 g
Sugar
195 mg
Calcium
1 mg
Iron
498 mg
Potassium

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Cuisine:

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 - Cavite City's Specialty

  • 12 hours
  • Serves 5
  • Medium

Ingredients

Directions

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Bacalao or (Codfish)

Sometimes called barracuda fish is a 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 HolyWeek. This is just a tradition specifically in Cavite City.

 

Bacalao, consist of dried Codfish that been soaked in water overnight to easily shredded the meat, bell peppers, garbanzos or chickpeas, 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 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 farmacie-romania.com. Then, one of my friends 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 its own version of Bacalao. Some have tons of tomatoes, some have 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.

 

Try this recipe and let me know what you think.

 

 

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Steps

1
Done

Step 1:

Soak salted dried bacalao (Codfish) in cold water for at least overnight. Then, shred the fish, before cooking.

2
Done

Step 2:

Heat the pan, add oil and start frying potatoes, cut into cube. Remove it from heat and take it aside when it turns golden brown. Using the same pan, add oil if need and start sauteing onion and garlic.

3
Done

Step 3:

Add the shredded bacalao, salt and pepper, dried tomatoes and diluted achuete (annatto powder) for color. Add water, red and green bell peppers and garbanzos. Cook until it reduces the sauce. Then add the fried potatoes and cook it until there is no excess liquid.

4
Done

Step 4:

Serve and enjoy!

AsianCooking101

Hi there! Welcome to Asiancooking101. I'm Diane Fredericks, I love cooking and blogging. Enjoy m recipes! :)

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