Sandy Daza prepares delicious Clipfish or Bacalao recipes on Casa Daza

salted cod

🥗Healthier: fresh cod

💰Cheaper: pollock

Fresh cod is lighter and easier to find, while pollock is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a similar flavor profile, while canola oil is budget-friendly.

black olives

🥗Healthier: green olives

💰Cheaper: canned olives

Green olives are lower in calories, and canned options are often less expensive.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Non-alcoholic wine provides flavor without alcohol, while broth is cost-effective.

Soak Norwegian Atlantic clipfish in water overnight.

Flake the soaked clipfish after soaking.

Heat olive oil in a large skillet.

Add minced garlic to the skillet and sauté until fragrant.

Add chopped onions and sauté until translucent.

Stir in tomato sauce and tomato paste; cook until the oils are released and the sauce is concentrated.

Add sliced red bell peppers (pimiento) to the skillet.

Pour in water and add garbanzos and capers; stir to combine.

Add cubed potatoes to the mixture and cook until tender, absorbing flavors.

After about 5 minutes, add the flaked clipfish to the skillet and stir.

Cover the skillet and simmer for 10-15 minutes until the potatoes are cooked and flavors meld.

Taste the dish to check for saltiness; adjust seasoning if necessary.

Once cooked, turn off the heat and add black and green olives for color and flavor contrast.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens