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Thursday, March 8, 2012

BERZAS CON BACALAO WITH KALE AND CODFISH RECIPE

Berza (col)

Photo by: Dando una vuelta
kale or borecole with codfish. This is a typical fish-day dish consisting of boiled kale to which stripes of boneless codfish are added. When ready to serve, olive oil and vinegar with fried garlic is poured over the cabbage and codfish. This has been a typical dish in northern Spain, especially along the Way of St. James in León from time immemorial. See col forrajera. [Ares. “Comidas.” 1994:98]

berzuela, OCast verçuela, small kale. [Ruíz/Saínz.1986:233:1393b]



KALE AND CODFISH RECIPE FROM THE ARCHIVES OF THE SPANISH MEDIEVAL CHEF

Ingredients

Photo by: MRSamper 
2 lbs codfish
2 lbs kale
1 c olive oil
6 garlic cloves, skinned and cut in half
1 c flour
2 c broth





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Photo by: Tiago A. Pereira





Preparation

Soak the codfish for two days. Change the water every 6 hours.

Fry the garlic. Put the flour in a bowl. Cut the codfish into stripes. Dip it in the flour. Fry them and put them in an earthenware dish. Wash, drain and cut the kale into stripes. Pour the olive oil over the codfish and the kale. Heat the earthenware dish. Add the broth a little at a time stirring it into the mixture. Continue until all is tender and serve.

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