Saturday, April 3, 2010

A Good Friday Tradition

I have a funny food story to tell. Our family as with any family has traditions and one of our traditions was cooking this Spanish (at least I think it's Spanish) dish that we call Bacalao every Good Friday. 

So what is Bacalao? For us it's potatoes, tomatoes, peppers, onions and some kind of fish (usually canned tuna) arranged in layers and baked until tender and that was what we eat the whole day on Good Friday (because we can't eat meat).

The funny thing is that Bacalao turned out to be dried salted cod and now that we're here in the US and bacalao is available at our grocery.. we're utterly terrified in trying out the real thing. 

So without further ado we would like to share our "Traditional Good Friday Baked Bacalao without the Bacalao"

4-5 potatoes
2 large onions
3 large tomatoes
3 Green/Red peppers
1 big can of tuna this year we used 2 pieces of salmon (~2 lbs)
olive oil
salt and pepper to taste
paprika (optional)

1. Slice the ingredients into thin chips
2. In a deep oven-safe dish, begin to layer the potatoes, onions, tomatoes, peppers and fish.
3. Drizzle some olive oil and season with salt and pepper
4. Repeat the layers until the dish is full.
5. Cover with aluminum foil and bake in a preheated oven, 350 F for 1 hour (or until potatoes are tender)

Hope you enjoy and have a blessed Holy Week!

1 comment:

  1. Dear brother... we never used tuna... it's always been daing na labahita that has been soaked overnight... hope you enjoyed your Bacalao. I think Ross made for Mom and dad. I stopped cooking it when I moved out of Kamuning...Happy Easter...

    Ate Joyce


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