All Souls Day Salt-Fish

Name: All Souls Day Salt-Fish (Bacalao de los Muertos)
Cuisine: Mexican
Ingredients: 1 lb/450 g salt cod, soaked and cleaned, skinned and deboned; About ½ cup/125 ml olive oil; 1 large onion, one half finely chopped, the other half finely sliced; 4 garlic cloves, chopped; 1 sweet red pepper, deseeded and chopped; 2-3 fresh red chilies, deseeded and chopped; 2 lbs/900 g tomatoes, skinned and chopped; 2 tablespoons slivered almonds; 2 tablespoons green olives; 4 tablespoons chopped parsley

Bacalao de los Muertos

Preparation info

Serves
6-8
as a dip

Difficulty
Easy

Appears in

Sacred Food

By Elisabeth Luard

Published 2001

About

Esperanza, my mother’s housekeeper in Mexico City, came from a village in the Guadalajara region, where there was a tradition of eating the Catholic fasting food on the Day of the Dead.

Ingredients

1 lb/450 g salt cod, soaked and cleaned, skinned and deboned
About ½ cup/125</

Americas
Mexico
Main course
Vegan
Gluten-free

Method

Choose middle-cut salt-cod and give it no more than 18 hours soaking, or you’ll lose all the flavor. If it is still too tough to flake, simmer in water for 5 minutes first. Heat 4 tablespoons of the oil in a heavy pan, and add the chopped onion (reserving the sliced) and garlic. Allow to gild lightly before adding the red pepper, chili, and tomatoes. Bubble gently for 20