Fricandó de bacalao

Hello everybody, it is me, Dave, welcome to my recipe page. Today, I'm gonna show you how to make a special dish, Fricandó de bacalao. It is one of my favorites. For mine, I'm gonna make it a little bit unique. This will be really delicious.

Fricandó de bacalao is one of the most popular of current trending foods in the world. It is easy, it is fast, it tastes delicious. It is enjoyed by millions daily. They are nice and they look fantastic. Fricandó de bacalao is something which I have loved my entire life.

Many things affect the quality of taste from Fricandó de bacalao, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Fricandó de bacalao delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Fricandó de bacalao is 2 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook Fricandó de bacalao using 12 ingredients and 9 steps. Here is how you can achieve it.

O bacalao confitado en salsa de cebolla y moixernons.

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Ingredients and spices that need to be Prepare to make Fricandó de bacalao:

1. 2 trozos lomo de bacalao
2. 2 cebollas
3. 2 c.s. tomate triturado
4. 30 ml vino rancio
5. 20 gr moixernons deshidratados
6. Fondo de pescado
7. 1 c.p. harina
8. Piñones
9. Aceite de oliva
10. 3 dientes de ajo
11. 2 cayenas
12. 1 hoja laurel

Steps to make to make Fricandó de bacalao

1. Ponemos los moixernons en un bol cubiertos de agua para hidratarlos.
2. Cortamos las cebollas en juliana fina y las ponemos a fuego suave durante mucho tiempo hasta que caramelicen bien.
3. Añadimos la harina, removemos y dejamos cocer un par de minutos para que se cocine y no sepa a crudo.
4. Añadimos el tomate triturado y el vino rancio. Removemos y dejamos cocer hasta que evapore el alcohol.
5. Escurrimos las setas, colamos el agua y la añadimos a la cazuela. Dejamos reducir a la mitad.
6. Añadimos unos 100 ml de fondo de pescado y dejamos reducir hasta que se forme una salsa espesa. Cuando lleve unos 10 minutos, añadimos las setas. Salpimentamos.
7. Confitamos el bacalao. Para ello, primero aromatizamos el aceite poniéndolo en un cazo junto con los ajos pelados, la cayena y la hoja de laurel. Calentamos el aceite y después lo apagamos y dejamos una hora para que coja los aromas.
8. Secamos bien el bacalao, volvemos a poner a fuego muy suave el aceite y cuando alcance unos 80° los sumergimos y dejamos unos 8 minutos (dependiendo del grosor de los trozos). Cuando esté blanco y las lascas empiecen a separarse los sacamos.
9. Regerenamos la salsa, añadimos el bacalao y dejamos cocer lo justo para que se caliente en conjunto y no se haga más el pescado. Decoramos con piñones.

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