Mariscada de Bacalhau

Name: Mariscada de Bacalhau
Cuisine: Brazilian
Ingredients: 1 large onion, chopped; About 4 tablespoons extra-virgin olive oil; 6 medium potatoes, peeled; 2 tablespoons white cider vinegar; 2½ pounds salted codfish; 6 medium tomatoes, peeled, seeded, and chopped; 2 medium fennel bulbs, trimmed and thinly sliced (fronds reserved to embellish the dish); 3 carrots, trimmed, peeled, and cut into 2-inch pieces; 3 medium leeks, washed, trimmed of most of the green, and cut into 2-inch strips; 1 small hot chili pepper, cored, seeded, deveined, and cut into thin strips; 2 red bell peppers, cored, seeded, deveined, and cut into 2-inch strips; 2 yellow bell peppers, cored, seeded, deveined, and cut into 2-inch strips; 3 garlic cloves, crushed; ¼ cup chopped fresh parsley; 3 cups light unsalted fish stock; 1 cup dry white wine; ½ cup pitted green olives, chopped; 1 tablespoon chopped fresh thyme

Salted Codfish Stew

Preparation info

Serves
6

Difficulty
Easy

Appears in

Brazil

By Christopher Idone

Published 1995

About

This is another recipe that needs to be begun 48 hours ahead, as the salted cod must be soaked.

Ingredients

2½ pounds salted codfish
2 tablespoons white cider vinegar
6 m

Americas
Brazil
São Paulo
Stew
Fish course
Pescatarian
Gluten-free

Method

Prepare the cod 2 days ahead. Place the cod in a large bowl and cover with cold water. Refrigerate for 48 hours, changing the water 4 or 5 times.

Drain the cod and place it in a large saucepan, and add the vinegar and enough fresh cold water to cover. Bring to a boil and cook for 15 minutes. Drain the fish and cool. Remove the skin and bones and cut into 2-inch cubes. In a medium saucep