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Bacalao Guisado

Bacalao Guisado

Bacalao Guisado

  • 1 lb Abadejo Salado Panamei (desalado y desmenuzado)
  • 2 cdas de aceite de oliva
  • 1 cebolla blanca, picada
  • 1/2 cda de ajo, triturado
  • 1/2 pimiento rojo, picado
  • 1/2 pimiento verde, picado
  • 1/4 de taza de aceitunas verdes, sin semillas, rebanadas
  • 3 tomates medianos, picados
  • 3 cdas de sofrito, opcional
  • 1 lata de salsa de tomate
  • 1 cdta de sazón con color
  • 2 hojas de laurel

Hervir el bacalao y cambiar el agua por lo menos 2 veces, para reducir la cantidad de sal.
En una sartén, calentar el aceite a fuego bajo. Sofreir la cebolla por 2-3 minutos. Agregar el ajo y saltear por 1-2 minutos.

Agregar los pimientos, aceitunas, sofrito, sazón con color y los tomates. Cocer por 1-2 minutos y adicionar la salsa de tomate, el bacalao desmenuzado y mezclar.

Agregar el agua y hervir a fuego medio hasta obtener una salsa ligera.
Probar y adicionar sal si necesario, o al gusto. Servir y decorar con hojitas verdes.

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Surimi Rolls with Sweet and Sour Sauce

Surimi Rolls with Sweet and Sour Sauce

Surimi Rolls with Sweet and Sour Sauce

    • 1 lb Surimi Sticks Panamei
    • 1 Haas avocado, julienned
    • 1/2 mango, julienned
    • 1/2 red bell pepper, julienned
    • 1/2 cucumber, julienned
    • 1 carrot, julienned
    • 1 radicchio, julienned
    • 1 cup bean sprouts
    • Mint leaves

     

For the sauce:

  • 1/2 cup soy sauce
  • 1 tsp ginger, finely shredded
  • 1/3 cup honey
  • 1 garlic clove, minced
  • 3 tsp sesame oil

Cut surimi sticks julienne style. Reserve.

Cut all vegetables julienne style. Reserve.

In a bowl or container with warm water, submerge rice paper sheet, one by one, for 10-20 seconds. Transfer to a cuting board or table and spread it open (lay down a damped cloth on the cuting board to avoid the rice paper to stick).
Add the stuffing ingredients (surimi, veggies, herbs) in layers.

Keep the ingredients in the center of the rice paper sheet. Always keep about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the rice paper.

Repeat with remaining ingredients.
Serve immediately with sweet and sour sauce.

For the sauce:
Mix soy sauce, honey, ginger, garlic, sesame oil and a pinch of cayenne pepper.

Serves 4

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Salted Pollock Salad

Salted Pollock Salad

Salted Pollock Salad

  • 1 1/2 lb Salted Pollock Panamei, desalted, shredded
  • 1/2 white onion, chopped
  • 1/2 red onion, chopped
  • 1/2 red bell pepper, chopped
  • 1/2 green bell pepper, chopped
  • 1/2 avocado, cubed
  • 1 garlic clove, chopped
  • 1 tomato, chopped
  • Green olives, sliced
  • Fresh cilantro, chopped
  • 2 Tbsp olive oil
  • Salt & pepper, if necessary
  • 2 hard boiled eggs, cut in 4, to garnish

To desalt the Pollock fillets:

Submerge the fillets in a bowl with clean water. Let it soak and change the water 2 to 3 times. Boil the pollock fillets in a pan to complete the desalting process.

Let it cool down. Shred it and reserve.

Sautée garlic, onions and peppers in a pan for 2-3 minutes. Transfer to the bowl and mix. Add the remaining ingredients; avocado, olives, tomato. Drizzle olive oil. Add salt and pepper if necessary. Mix it all up.

Serve on a plate directly from the bowl and garnish with the hard boiled eggs. Sprinkle chopped cilantro and drizzle olive oil.

Serves 4

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