Bacalao Club Ranero
Cod prepared in the 'Club Ranero' style (stewed with tomatoes, peppers, and onions).
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Bacalao, or salt cod, has been a staple in Spanish cuisine for centuries, dating back to the 16th century. The preservation method of salting allowed for the transportation and consumption of cod in regions far from the coast. Club Ranero style refers to a specific preparation popularized, potentially, by a social club or restaurant known for this particular stew.
Bacalao, in general, holds a significant place in Spanish culinary culture, particularly during Lent and other religious holidays where meat consumption is limited. Club Ranero specifically is perceived as a hearty, comforting dish enjoyed during cooler months and family gatherings.
Lenten Tradition
Bacalao is commonly consumed during Lent as a substitute for meat, making dishes like Bacalao Club Ranero a popular choice during this period.
Regional Variations
While the core ingredients remain consistent, regional variations of Bacalao Club Ranero may exist, with different peppers, herbs, or spices used to enhance the flavor.
Family Recipe
Like many traditional Spanish dishes, Bacalao Club Ranero is often prepared according to family recipes passed down through generations, each with its own unique twist.
Bacalao Club Ranero offers a rich and savory flavor profile, combining the distinct taste of salt cod with the sweetness of tomatoes and peppers, and the pungency of onions and garlic. Olive oil adds a smooth, rich element.
The primary flavor comes from the bacalao itself, which has a unique, slightly salty and firm texture. The stewed tomatoes provide a sweet and acidic base, balanced by the sweetness of roasted red peppers. Onions contribute a savory depth, while garlic provides a pungent aroma. Olive oil adds richness and helps to bind the flavors together. The herbs, like parsley or bay leaf, contribute subtle aromatic notes.
Desalination is Key
Soak the salt cod in cold water for 24-48 hours, changing the water several times, to remove excess salt. The soaking time depends on the thickness of the cod and your personal preference for saltiness.
Roast the Peppers
Roasting the red peppers before adding them to the stew enhances their sweetness and adds a smoky flavor.
Low and Slow Cooking
Simmer the stew over low heat for at least an hour to allow the flavors to meld together and the cod to become tender.
Use Quality Olive Oil
A good quality extra virgin olive oil will enhance the richness and flavor of the dish.
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