dinner · dairy-free
Bacalao navideño (Christmas salt cod)
Mexican Christmas Eve salt cod stewed with tomatoes, olives, capers, potatoes and güero chiles.
- Time
- 90min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains wheat and fish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Poach the desalted cod 10 minutes, until it flakes easily and reaches 63°C (145°F); flake, removing skin and bones.
-
2
Cook onion and garlic in olive oil until soft.
-
3
Add tomato purée and bay and simmer until thick, 20 minutes.
-
4
Add cod, olives, capers and potatoes and simmer 15 minutes.
-
5
Stir in güero chiles and parsley; serve warm with rolls.
