Bacalao ng mga Caviteño is a proud recipe of Cavite. Usually served in Holy Week or Araw ng Pangilin sa pagkain ng karne (Meat Fasting). Bacalao is a Spanish word that means dried Codfish or labahita in Tagalog.
Bacalao is a coined word that originated from the word “Bacalhau”. Bacalao or Bacalhau is a dried codfish specifically from Portugal and Brazil. It is probably from the influence of Spaniards invasion that was adapted by our ancestors for many years. An amazing heritage recipe of Cavite.
- 1 pound salted cod fish
- 4 potatoes, sliced thick
- 2 onions, sliced
- 4 hard-boiled eggs, sliced
- 2 teaspoons capers
- 2 large cloves garlic, minced
- 1/4 cup pitted green olives
- 1 (4 ounces) jar roasted red bell peppers, drained
- 1/2 cup golden raisins
- 1 bay leaf
- 1 (8 ounces) can tomato sauce
- 1/2 cup extra virgin olive oil
- 1 cup water
- 1/4 cup white wine
- Add all ingredients to list
- Soak the salted cod in about 2 quarts of water, changing the water 3 times over the course of 8 hours. Drain and cut the fish into bite-size pieces.
- Layer the half of each ingredient in the following order: potatoes, codfish, onions, hard-boiled eggs, capers, garlic, olives, roasted red peppers, and raisins. Place the bay leaf on top, then pour half the tomato sauce and half the olive oil. Repeat with the remaining ingredients in the same order. Pour the water and white wine on top. Do not stir.
- Cover and bring to a boil over medium heat. Reduce heat to medium-low and simmer until the potatoes are tender about 30 minutes.