Bacalao en Salsa
¡Bacalao en Salsa, Aquí Vamos!
So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. Today, my culinary friend, we are diving into the delicious world of bacalao en salsa. This dish is like a warm hug from your grandma, but without the judgment of how much you actually eat. Ready to get your hands a little dirty? Let’s roll!
Why This Recipe is Awesome
Now let me tell you why this bacalao en salsa is a total game-changer. First off, it’s seriously idiot-proof. I mean, even I didn’t mess it up, and that’s saying something. The blend of flavors will have you questioning why you ever ordered takeout. Plus, it comes together quicker than you can scroll through your Instagram feed. Who doesn’t love a delicious home-cooked meal that’s ready for you in no time?
Fun fact: for any fish skeptics out there, dried cod is like the tasty little rebel of the seafood world. Just trust me on this.
Ingredients You’ll Need
Alright, gather these ingredients like you’re assembling your favorite action figure collection. You are going to need:
- 4-8 trozos de bacalao fresco (the star of the show)
- 12 gambas (because shrimp is always a good idea)
- 1 cebolla (aka the tear-maker)
- 2 dientes de ajo (garlic is magical)
- 1 cucharada de harina (for that saucy thickness)
- 200 ml de vino blanco (the drinkable luxury)
- ½ litro de agua (for all your liquid needs)
- Harina para rebozar (more flour, because why not)
- Aceite de oliva (liquid gold)
- Sal (if you want to live your best life)
- Perejil (for that fancy touch)
No pressure, but these ingredients are going to change your life.
Step-by-Step Instructions
Got your apron on? Let’s get cooking. Follow my lead, and if you burn the house down, don’t blame me.
- Pelamos las gambas. Yeah, we need those sweet little shrimp. Reserve the cáscaras y cabezas for the next step.
- Sofreímos las cáscaras y cabezas en una sartén con aceite de oliva. Make them sizzle and aroma-fy your kitchen.
- Añadimos ½ litro de agua. Bring it to a boil and let it simmer for 10 minutes. This is where the magic happens.
- Colamos el caldo y lo reservamos. Like your gym socks, but way more useful.
- Salpimentamos el bacalao y lo pasamos por harina. This is where the fish gets its stylish coat.
- Freímos el bacalao en una sartén con aceite. Get that golden brown goodness on both sides.
- Retiramos el bacalao y lo reservamos. Out of sight, but not out of mind.
- En la misma sartén, sofreímos la cebolla picada y los ajos machacados. Let those flavors bloom.
- Añadimos una cucharada de harina. Stir it up like you’re trying to get someone’s attention at a party.
- Vertemos el vino blanco and let it reduce by half. This part is basically a cooking drama.
- Incorporamos el caldo de gambas poco a poco. Adjust it until the consistency is dreamy.
- Colocamos el bacalao en la salsa junto con las gambas peladas y perejil picado.
- Cocinamos a fuego lento durante 8 minutos, gently stirring like a pro.
- Probamos y ajustamos la sal si es necesario. Time for a little taste test!
- Servimos caliente con pan. Because you need some carbs to soak up all that goodness.
Serve it hot, and I recommend a nice crusty bread to go with it. Because who doesn’t like mopping up sauce like it’s a game of culinary babysitting?
Common Mistakes to Avoid
Let’s dodge some common pitfalls, shall we? Here are a few things you should probably avoid like the plague.
- Thinking you can skip the shrimp broth. Rookie mistake. Those flavors are essential and you will regret it.
- Not letting the wine reduce. If you just dump everything in, you’ll end up with a watery mess. No one wants that.
- Overcooking the fish. Remember, fish is delicate. Treat it like a celebrity, not a bouncer.
- Using low-quality ingredients. This is not the time to get stingy. Good ingredients = good food. Common sense.
Avoid these traps and you’ll be golden.
Alternatives & Substitutions
Life happens, and sometimes you can’t get everything on the list. Here are some substitutes that are just as good:
- Bacalao: If you can’t find fresh cod, go for other firm fish like halibut or even salmon if you’re feeling wild.
- Gambas: Shrimp alternatives could be small scallops or even chicken if you absolutely must.
- Cebolla: You can use shallots if you want to be fancy, or just skip the onion if you have a crying phobia.
- Vino Blanco: If you’re out of white wine, a splash of apple cider vinegar can save the day. Kind of like a superhero.
These swaps bring their own twist to the dish while making sure you don’t have to run out for a single ingredient.
FAQ
-
Can I use frozen shrimp?
Absolutely. Just don’t expect them to taste as fresh as the ones from the fishermen’s market. But hey, we can’t all be perfect. -
Do I have to peel the shrimp?
Not if you want some crunchy shells to spice things up. Just kidding, do peel them for a smoother flavor. -
Can I substitute the olive oil with something else?
Technically, sure. But using anything other than olive oil feels like robbing this dish of its Mediterranean charm. -
Will this recipe work with tilapia?
It could, but tilapia is like the friend who shows up to the party but doesn’t bring snacks. Not ideal, but possible. -
Is this dish gluten-free?
Not as is. But if you ditch the flour, it can become a gluten-free superstar. -
Can I make this ahead of time?
You totally can, but it’s best served fresh. Reheating could turn your lovely fish into a dull nightmare. However, if you must, do it gently.
Final Thoughts
Now go impress someone—or yourself—with your new culinary skills. Bacalao en salsa is not just a dish; it’s a delicious adventure waiting to happen in your kitchen. You’ve made it this far, so why not go the distance? Fire up those cooking skills and let this recipe blow your taste buds away. You’ve earned it! So what are you waiting for? Get cooking and enjoy. You totally got this.
Print
Bacalao en Salsa
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Seafood
Description
A quick and delicious dish featuring dried cod and shrimp in a flavorful sauce, perfect for a comforting home-cooked meal.
Ingredients
- 4–8 pieces of fresh cod
- 12 shrimp
- 1 onion
- 2 cloves of garlic
- 1 tablespoon flour
- 200 ml white wine
- ½ liter water
- Flour for coating
- Olive oil
- Salt
- Parsley
Instructions
- Peeled the shrimp and reserved the shells and heads.
- Sauté the shells and heads in a pan with olive oil.
- Add ½ liter of water and bring to a boil; let it simmer for 10 minutes.
- Strain the broth and set aside.
- Season the cod with salt and coat it with flour.
- Fry the cod in a pan with olive oil until golden brown on both sides.
- Remove the cod and set it aside.
- In the same pan, sauté the chopped onion and crushed garlic.
- Add a tablespoon of flour and stir well.
- Pour in the white wine and let it reduce by half.
- Gradually incorporate the shrimp broth until you get a dreamy consistency.
- Add the cod to the sauce along with the peeled shrimp and chopped parsley.
- Simmer on low heat for 8 minutes, stirring gently.
- Taste and adjust salt if necessary.
- Serve hot with bread.
Notes
Serve with crusty bread to soak up the sauce. Avoid skipping the shrimp broth for best flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Spanish
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg
Keywords: bacalao, cod, shrimp, seafood, Spanish recipe, quick meal, comfort food
