Camarone adovada with crispy bacalhau

By DNA Dinners
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SERVES
4

Ingredients

Bacalhau:

  • 680 grams dried salted cod
  • 1/2 cup olive oil, divided
  • 1.4 kilograms russet potatoes, peeled and grated
  • 1 yellow onion, thinly sliced
  • 2 egg whites
  • 2 tablespoons flour
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup chopped flat-leaf parsley leaves

Camerone adovado:

  • 12 whole mix dried ancho chilies (guajillo, ancho, pasilla), seeds and stems removed
  • 1 litre chicken stock
  • 1/2 cup raisins
  • Zest and juice from 1 orange
  • 4 chipotle peppers in adobo sauce
  • 3 tablespoons white vinegar
  • 2 tablespoons vegetable oil
  • 2 yellow onions, thinly sliced
  • 6 garlic cloves, minced
  • 1 tablespoon dried oregano
  • 1 tablespoon ground cumin
  • 3 bay leaves
  • 1 teaspoon Kosher salt
  • 1 tablespoon chili powder
  • Juice from 1 lime
  • 2 tablespoons honey
  • 1 cinnamon stick
  • 6 large shrimp, peeled (4-6 per lb)

Garnish:

  • Salsa verde, for garnish
  • Crumbled cotija cheese, for garnish
  • Crispy bacalhau, for plating

Directions

  1. For the Crispy Bacalhau, place fish in a bowl and cover with cold water. Refrigerate overnight, changing water three times, to rinse away all the salt.
  2. Once rinsed, drain away all the water.
  3. Place fish in a sauce pan with fresh water, and simmer over medium heat for 12 minutes.
  4. Remove from water, and flake fish apart. Reserve.
  5. Heat half of the oil in a skillet over medium-high heat. Add the potatoes in batches and saute until soft and slightly golden. Transfer the potatoes to paper towels to drain.
  6. Add one tablespoon of the oil to the same skillet. Add the onion and saute until soft and slightly golden, about four to five minutes. Remove from heat.
  7. Mix fish with onions and potatoes. Add egg whites, flour, pepper and parsley and mix.
  8. Add remaining oil to a hot non stick skillet.
  9. Shape mixture into ten centimeter colors, one centimeter thick.
  10. Fry in hot oil, for two to three minutes or until golden and crispy.
  11. Flip and cook for two to three minutes again.
  12. Remove from heat and reserve for plating.

 

  1. For the Camarone Adovado, in a pan with hot oil, cook onions and garlic for three to four minutes. Add chili powder, oregano, cumin and bay leaves and stir.
  2. Add chicken stock, raisins, dried chilies, chipotle peppers, orange, lime, vinegar, salt, honey and cinnamon stick. Bring to a simmer, cook for one hour.
  3. Remove from heat, transfer to a blender. Process until smooth. Reserve.
  4. In a hot skillet with oil, sear shrimp on both sides for two minutes each. Once nicely cooked, add sauce to pan, and baste shrimp for one minute, turning once.
  5. Serve over crispy bacalhau, and top with salsa verde and crumbles cotija cheese., in a pan with hot oil, cook onions and garlic for three to four minutes. Add chili powder, oregano, cumin and bay leaves and stir.
  6. Add chicken stock, raisins, dried chilies, chipotle peppers, orange, lime, vinegar, salt, honey and cinnamon stick. Bring to a simmer, cook for one hour.
  7. Remove from heat, transfer to a blender. Process until smooth. Reserve.
  8. In a hot skillet with oil, sear shrimp on both sides for two minutes each. Once nicely cooked, add sauce to pan, and baste shrimp for one minute, turning once.
  9. Serve over crispy bacalhau, and top with salsa verde and crumbles cotija cheese.

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