it. The water should be changed several times per day for up to two days; depending on the thickness of the dried cod. The thinner the piece the shorter the time needed to remove the salt. After the desalting process, the fish is ready for preparation.
Now that the fish is ready for preparation; take the 2 pounds of desalted codfish and place in a pot of boiling water (about 2 quarts of water) and boil for about 15 minutes. Once the codfish is no longer translucent, drain the water and let the codfish cool down. After the codfish has cooled, take any bones away and then pull or cut the codfish into small half inch by one inch pieces.
In a large metal bowl, place the codfish pieces, the cooked beans (which have been drained of any liquid), the olives, olive oil, chopped garlic, chopped scallions and parsley. Mix all ingredients well. If the salad looks dry; add another 1/4 cup of olive oil and mix. Garnish with sweet or hot red roasted peppers chopped into 1/2 inch by 1 inch pieces and the remaining chopped scallions. Serve chilled.
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Roasted Red Snapper with Watercress Stuffing
Preparation Time - 2 Hours and 30 Minutes
Ingredients
1 - 4 or 5 pound whole fish, I prefer Red Snapper as it has a mild, nonfishy flavor
1 pound fresh or frozen fish to be added to the stuffing
4 to 6 large garlic cloves, finely chopped
1 bunch of watercress, finely chopped. 1 bunch of watercress, washed. Cut about 2 inches off the stems of the watercress and discard
⅓ cup of chopped parsley
6 scallions, finely chopped
½ teaspoon of salt
½ teaspoon of black or white pepper
1 teaspoon of paprika
2 teaspoon of hot pepper sauce
1 cup of uncooked white rice which makes about 3 cups of cooked rice.
Preparation
Cook the 1 cup of uncooked rice as follows:
Use 3 cups of water to cook the 1 cup of uncooked rice. Bring the water to a boil and add a medium bay leaf and 1/4 teaspoon of black or white ground pepper to the boiling water. Before adding the rice, rinse the rice with cold water for several minutes and then add the rinsed rice to the boiling water. Stir the rice in the water to prevent sticking and then cover with a lid; after the water starts boiling (once again), reduce the heat to low-medium. The rice will take about 20 minutes to cook. After all the water evaporates, turn off the heat and let sit.
NOTE - 1/2 cup of uncooked white rice makes approximately 1-1/2 cups of cooked rice.
As the rice is cooking, saute the 1 pound of fresh or frozen fish with 3 tablespoons of olive oil in a large saute pan. Once fish is sauteed; break it into small pieces and add all the ingredients but the rice and stir-fry until they are well mixed. When the rice is done, add the cooked rice and continue to stir until all ingredients are well mixed.
Now you are ready to stuff the fish. Rub the fish with lemon juice and olive oil and then sprinkle salt and ground pepper over the entire fish. Now you are ready to stuff the fish. Depending on how large your fish selection is, not all the stuffing may fit into the cleaned out belly of the fish. Use metal ties to tie the open ends of the belly so that the stuffing stays securely in the belly. Any leftover stuffing can be placed in a baking Pyrex or metal pan to cook along with the fish in your oven. Preheat the oven to 400 degrees F and place the fish (see picture) in the oven. Let it roast for about 15 minutes at 400; then reduce heat to 375. After about 20 minutes, the fish may need to be covered with aluminum foil (tee-pee style) . Roasting time may take 1 hour. Check every 10 minutes or so.
Ingredients
2 pounds of d-salted codfish
4 pounds (about 8 cups) of russet potatoes, peeled and cubed into 1 inch cubes
1 large onion
8 garlic cloves
10 tablespoons of olive oil
2 medium bay leaves
1 pint heavy cream
1 cup of milk
1/2 teaspoon of nutmeg
1/2 teaspoon of salt
1/2 teaspoon of black pepper
2 tablespoons of rice flour
Salted Codfish preparation - The salted cod can be purchased in most super market seafood departments. It can be purchased desalted or salted and dried. If you purchase the dried salted cod you will need to place it in a bowl with cold water in order to desalt it. The water should be changed several times per day for up to two days; depending on the thickness of the dried cod. The thinner the piece the shorter the time needed to remove the salt. After the desalting process, the fish is ready for preparation.
Preparation
Preheat your oven to 400 degrees F.
Parboil the codfish for about 10 minutes in boiling water. Remove and drain the water. Remove the bones. I leave the skin on the fish as it adds extra flavor. You can remove the skin if you wish. Flake the codfish or cut into one to two inch pieces. Heat, 8 tablespoons of olive oil in a large frying pan and fry the cubed potatoes until they are partially cooked. Do not let them brown. When they can be easily pierced with a fork, remove them from the pan and set aside. Cut the onion in half and slice into 1/8 inch slices. Finely chop the garlic. Fry the garlic and sliced onion in the remaining 2 tablespoons of olive oil. Add the bay leaves. Once the onions are translucent add the cod pieces and the fried potatoes and mix. Cook under medium heat for about 10 minutes. Turn off heat and set aside.
While the oven preheats, we now prepare the sauce. In a medium sauce pan melt the 2 tablespoons of butter under medium heat and slowly add the rice flour, while stirring the melting butter. Now add the milk and the heavy cream and slowly stir. Do not let the mixture come to a boil. Add the salt and black pepper. Add the nutmeg when the mixture is hot. Reduce the heat to low and continue to stir until the sauce turns into a thick creamy texture. This takes about ten minutes.
With the cream mixture prepared now add about two thirds of it into the cod, onion and potato mixture. Mix until the cream is blended with the codfish, onion and potatoes and then place all of this mixture into a large casserole dish; oval or rectangular. Place the remainder of the cream sauce over the top of the codfish, onions and potatoes and then place in the preheated oven. Let cook for 10 minutes at 400 degrees F and then reduce the heat to 350 degrees F. Allow to cook for an additional 10 minutes. In order to make the golden brown crust, turn the broiler of the oven on and let the casserole broil for about 5 minutes. The high, direct heat of the broiler will brown the top of the codfish and cream casserole. Be careful not to burn it! Now you're ready to serve.
Remove from oven and garnish with chopped parsley. Serve with a side of steamed vegetables of your choice and some crusty bread!
Bacalhau with Avocado and Chick Pea Salad
The salted cod can be purchased in most super market seafood departments. It can be purchased desalted or salted and dried. If you purchase the dried salted cod you will need to place it in a bowl with cold water in order to desalt it. The water should be changed several times per day for up to two days; depending on the thickness of the dried cod. The thinner the piece the shorter the time needed to remove the salt. After the desalting process, the fish is ready for preparation.
Serves – 3-4
Preparation time – 45 minutes
Ingredients
1 pound salted codfish (Bacalhau), cooked
1 large avocado, chopped into 1/2 inch pieces
2-3 garlic cloves, finely chopped
1/2 cup of scallions, chopped
1/4 cup of parsley, finely chopped
1/2 cup of olive oil, either virgin or non-virgin
1/2 teaspoon of salt, dependent on your taste buds
1/2 teaspoon of black or white ground pepper
Juice of 1/2 lemon
1 -12 or 15 ounce can of chick peas, drained
Preparation
Place the de-salted cod in about one quart of boiling water, reduce flame to medium, and allow to cook for approximately 15 minutes or until the cod is no longer translucent. Place a cover on the pot. In order to prevent the water from boiling over onto the stove-top do not cover the pot entirely. After the cod is cooked remove it from the water and allow it to cool. In a separate large metal or glass bowl place the chopped avocado, garlic, scallions, parsley, olive oil, salt, pepper, lemon juice and the chick peas. Mix as you would mix a salad. Once the cod is cool enough to handle, pull apart or cut the meat into small pieces. Make sure any bones are removed. Add the pulled cod to the other ingredients and mix well and taste. Additional olive oil may be needed if the salad looks dry. Depending on your taste; salt and additional pepper may be added. This salad should be served chilled or at room temperature the day of preparation.
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PRINTABLE RECIPE SECTION IS UNDER REVAMPING. so sorry!! it will be up and running soon
We're working on these two first.
Bacalhau "Gomes de Sa" Casserole with a Chefzeca twist! and
Chefzeca Simple Shrimp in Garlic and Wine Sauce
Preparation
In a large skillet that has a cover, place the olive oil. On medium heat, after the oil is hot, place the chopped onions and chopped garlic. Once the onions are translucent add the rice and the wine. Stir the ingredients and then add the salt, black and cayenne pepper and paprika. Once the wine starts boiling, add the water. Now add the clams and the mussels. Cover the skillet and lower to heat to low/medium. Leave covered for approximately 15 minutes or until the mussels and clams open. Now add the uncooked shrimp and stir. Cover for another 10 minutes. By this time the rice should be cooked. If it isn't, you will need to let the paella cook for an additional 10 minutes or until the rice is fully cooked.
Lobster would be a great addition! The simplest way is to add a fully cooked lobster chopped into small 3 inch pieces to the cooked paella.
Serve with your favorite crusty bread!
We'll review a more advanced paella recipe next time!!!!
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Bacalhau con Natas
or in English >>>>>>>>>>>>>>> "Codfish and Cream"
I have wanted to share with our readers a codfish recipe that is one of the Portuguese favorites. It is not found at many Portuguese restaurants in the United States. This is one of my family's favorite recipes! And it's also gluten free.
Preparation time - 75 minutes
Cook Time - about 60 minutes plus 8 minutes needed for broiling
Serves - 6 to 8
Chicken, meats, seafood
recipes
Preparation
Cook the octopus in a medium size pot with one quart of water. Cook for about 45 minutes or until the octopus is tender enough where it can easily be pierced with a fork. Drain the liquid after cooking, but make sure that 1 cup of the liquid is saved which is to be used in the stew. Heat the olive oil, on medium heat, in a medium size stewing pot. Add the chopped onions and garlic. Once the onions are limp and translucent add the octopus. Mix into the onion/garlic mixture. After 5 minutes introduce the paprika, chili pepper sauce, salt, ground pepper and stir. Add the wine, raise the heat to high and let the stew come to a boil to evaporate the alcohol. Now add the octopus liquid and once the stew starts to boil for the second time, reduce the heat to low-medium and cook for 30 minutes or long enough until the potatoes can easily be pierced with a fork. Now the stew is ready to serve with your favorite side of veggies or rice.
*Chili pepper sauce can be purchased at your local Asian specialty food market. I have found that a compatible chili sauce to the one I make at home can be found in Asian food markets if you look for those made with only these ingredients; chili peppers, salt, vinegar and a preservative.
RED SNAPPER before ROASTING and ROASTED
Chefzeca Simple Paella
Octopus Salad
Serving size - 4
Preparation Time: 1 hour
Cut squash in half and remove seeds. Easy way to remove seeds is with a tablespoon, just scoop out the seeds. Layer 1 tab (1 tablespoon) of butter on the top of each open half of squash. Sprinkler a little salt (no more than 1/4 teaspoon) over each piece. Place each piece of squash face up in a microwaveable glass dish. Add water so that the squash is submerged by 1/2 inch of water. Microwave on high for 6-7 minutes or until the squash can be easily pierced through with a fork.
Seafood
Salted Cod, known as Bacalhau in Portuguese and Bacalao in Italian is quite popular in these countries.
Cod fish comes from the Pacific and Northern Atlantic Oceans. It can weigh from 2 to 100 pounds. The larger Cod, 8 pounds or greater, is preserved by salting it after it is caught. Cod fish meat is a firm, lean white mild flavored meat. Once salted and dried it can last up to one year when stored in a cool, dry place. It is best stored in the refrigerator where the temperature is constant.
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You should be able to see the difference as the shrimp and crawfish do not look the same. Can you see the difference between these two pictures?
Spicy Octopus Stew, Sao Miguel Style
Serving size - 4
Preparation Time: 1 hour and 20 minutes
Ingredients
1 pound of frozen octopi cut into 1/2 inch pieces, Octopi can be purchased at the local Asian or Portuguese market. Sometimes local fish markets carry it.
1 medium to large onion, finely chopped
6 medium garlic cloves, finely chopped
1 teaspoon of salt
1 teaspoon of ground black or white pepper
4 teaspoons of paprika
1 cup red wine
1 cup liquid from the cooked octopus
1/3 cup of Portuguese or regular olive oil
3 tablespoons of chili pepper sauce*
2-3 large russet potatoes, peeled and cut into 1/2 inch cubes
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Crawfish Etouffee
Serving Size – 4
Preparation time - 50 minutes
Ingredients
1 stick butter
2 cups chopped onions
1/2 cup chopped scallions
1/2 cup chopped red bell peppers
1 pound peeled crawfish tails or if you can not find crawfish in your area, substitute 1 pound of peeled uncooked shrimp
4 teaspoons minced garlic
2 medium bay leaves
1 tablespoon flour (substitute 1 tablespoon of arrowroot flour for gluten free)
1 cup water
1 teaspoon salt
1/2 teaspoon cayenne pepper
3 tablespoons finely chopped parsley
Preparation
Melt the butter in a large saute pan over medium high heat. Add the onions and bell peppers and saute until the onions are translucent and the peppers are soft, about 10 to 12 minutes. Add the crawfish, garlic, and bay leaves and reduce the heat to medium. Cook the crawfish for 10 to 12 minutes, stirring occasionally. Dissolve the flour or the arrowroot in the water and add to the crawfish mixture. Season with salt and cayenne. Stir until the mixture thickens, about 4 minutes. Stir in the parsley and scallions and continue cooking for 2 minutes. Serve over steamed rice.
See SIDES AND VEGETABLES section for rice preparation.
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A discussion on Octopus.
The Portuguese, especially the ones from the Azores Archipelago love to eat octopus. This multi tentacle creature from the sea is sought after on every island. It is a delicacy that is enjoyed by the islanders as well as the continentals. Coming to America as a child in the sixties, having octopus salad or stew was hard to come by. It was easier finding a hundred dollar bill! You had to get back to the Azores if you wanted octopus stew. My fondest memory of octopus stew was when my father took me to Sao Miguel Island for my eighth grade graduation. We spent 4 weeks on the island visiting with my grandparents and relatives. On the beach of Porto Formoso on Sao Miguel Island my cousin Nuno Pimentel would go spear fishing. To catch an octopus he had to snorkel into underwater coves. He would snorkel along the beach, into and out of the coves for 30 or 40 minutes at a time. In most cases he came up with a catch, though not always octopus. But when it was an octopus, it was quickly taken and prepared, usually into octopus stew. The people of the Azores like their cosine (food) spicy; with lots of red, chili pepper sauce, cured in salt. The chili sauce, lots of red wine and paprika enhance the flavor of the octopus stew.
Today, octopi can be purchased fresh or frozen. The frozen is easier to prepare as it is already cleaned and sliced into one half inch pieces and flash frozen. It is then shipped to the USA. Both of these recipes use the frozen octopi. They are easy to prepare and of course you’ll surprise your guests when you tell them that you’re making octopi for dinner.
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This is shrimp with rice This is Crawfish Etouffee
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Preparation
Black eyed pea cooking instructions - Rinse the beans over cold water. Place them in a medium pot with 2 quarts of water. Let the beans stand in the water until they swell. This takes about 1 hour. In a medium pot add 2 quatrs of water and bring to a boil. Add the swelled beans to the boiling water. Let the beans boil for at least 30 minutes, or until tender. You will know they are cooked when you can easily break them with a fork. Remember! The beans should not be over cooked as they will become mushy and not mix well with the salad.
Salted Codfish preparation - The salted cod can be purchased in most super market seafood departments. It can be purchased desalted or salted and dried. If you purchase the dried salted cod you will need to place it in a bowl with cold water in order to desalt
Preparation
Cook the octopus in a medium size pot with one quart of water. Cook for about 45 minutes or until the octopus is tender enough where it can easily be pierced with a fork. Drain all the water after cooking and let the octopus cool. Once cooled, mix all ingredients together and refrigerate for about 15 minutes. Serve as an appetizer or main meal.
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Ingredients
1 pound of frozen octopi cut into 1/2 inch pieces, Octopi can be purchased at the local Asian or Portuguese market. Sometimes local fish markets carry it.
1 teaspoon of salt
1 teaspoon of ground black or white pepper
1 medium onion, finely chopped
4-6 medium garlic cloves, finely chopped
1/2 cup of chopped scallions
1/2 cup of Portuguese or regular olive oil
1/8 to 1/4 cup of red wine vinegar, depending on your taste buds. Suggest tasting before adding more vinegar.
Ingredients
2 pounds of mussels
12 small clams (little necks)
1/2 to 1 pound uncooked shrimp
(for the smaller shrimp use 1 pound)
1 small onion, finely chopped
4 garlic cloves, finely chopped
1 teaspoon of paprika
1/2 teaspoon of black pepper
1/2 teaspoon of cayenne pepper (optional)
1/2 teaspoon of salt
4-5 tablespoons of olive oil
1/2 cup of white wine
1 cup of water
1/3 cook of uncooked rice, rinsed
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Bacalhau with Black Eyed Peas
Serving Size 6-8
Preparation time: approximately 2 hours
Ingredients
2 - 15 once cans of black eyes peas or 1 and 1/2 cups of dried black eyed peas. See below for preparing the the dried beans.
2 pounds of salted cod (dried bacalhau. See below for preparation of the salted cod.
6 garlic cloves, finely chopped
1 teaspoon of black or white pepper
1/2 cup of chopped scallions, finely chopped (save a few pieces for garnishing)
1/2 cup of olive oil, Portuguese olive is preferred
2 tablespoons of parsley
about 15 black or green olives
Learn simple gluten free recipes from old world chef