For 4 persons
For the bacalao stew you will need:
- 600 grs of shredded bacalao
- 2 onions
- 2 green peppers, Italian
- 1 red pepper
- 4 cloves garlic, minced
- the pulp of 8 choricero peppers
- 200 grs tomato sauce
- the tip of a dried red chili, chopped
- 100 grs olive oil
- parsley, minced
For the cloud of parsley:
- 1 litre of fish stock
- 300 grs parsley leaves
- 12 grs of soya lecitine
The bacalao stew:
Cut the onion and the peppers into fine strips. Heat the olive oil in a casserole over a low flame and sauté the vegetables along with the garlic, the red chili and a pinch of salt, until they are soft and have taken on a light golden colour. Add the shredded bacalao, trying to keep the pieces more or less equal in size. Sauté for a few minutes so that the bacalao takes on the flavour of the stewed vegetables. Add the pulp of the choricero peppers and the tomato sauce. Cook together over a slow fire for 12 to 15 minutes, shaking the casserole from time to time. In this way, the preparation will start thickening without sticking to the bottom of the pan. When done, adjust the seasoning.
The cloud of parsley:
Put the fish stock, the salt and the parsley leaves in a food processor or blender. Mix at maximum speed for 5 minutes.
Strain through a fine conical strainer and afterwards through muslin.
Add the lecitin and beat with the electric beater until froth forms on the surface.
Finishing touches and presentation
Give a last shake to the casserole to ensure that the bacalao stew is nice and thick. Add the minced parsley and put in individual little pots with the parsley cloud as a crowning glory. Accompany with garlic-toasted bread and extra virgin olive oil.