Get a Taste Of Noche Buena with Fermin Nuñez | Food Network
Bacalao with briny olives, salty capers and flaky fish is a taste of Noche Buena ✨ This recipe brings Fermin Nuñez back to his childhood celebrating Christmas Eve! Get the recipe ▶https://foodtv.com/3dhTcdc Subscribe to Food Network ▶ http://foodtv.com/YouTube Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Bacalao a la Vizcaína RECIPE COURTESY OF FERMIN NUNEZ Level: Intermediate Total: 1 day 1 hr 15 min (includes soaking time) Active: 45 min Yield: 8 to 10 servings Ingredients 2 pounds salt cod 1/2 cup olive oil 6 cloves garlic, sliced 1 large yellow onion, diced 1 bunch scallions, white parts cut into 1-inch pieces, greens finely sliced 1 cup tomato paste 1/4 cup white wine 5 large tomatoes, cut into large dice 4 roasted red bell peppers, peeled, seeded and cut into large dice 2 large Idaho potatoes, peeled and diced into 2-inch pieces Kosher salt 1/4 cup drained capers with 2 tablespoons brine 1 cup pitted whole green olives with 2 tablespoons olive juice Directions Soak the salt cod in a large bowl of cold water for at least 24 hours in the refrigerator. Rinse, drain and dry on a towel-lined plate. Refrigerate until ready to use. Heat the olive oil in a 7.5-quart Dutch oven or heavy saucepan over medium heat until warm. Add the garlic and onions and cook until softened, 2 to 3 minutes. Add the white parts of the scallions and cook, stirring occasionally, until softened but with no color, 2 to 3 minutes. Add the tomato paste and cook, stirring occasionally, until the paste is caramelized, 8 to 10 minutes. Add the wine and cook, stirring, until evaporated, about 1 minute. Add the tomatoes, cover and cook over medium-low heat until the tomatoes soften, 15 to 20 minutes. Add the roasted red bell peppers and continue to cook at a low simmer for another 10 minutes. Meanwhile, put the potatoes in a medium saucepan and cover by 2 inches with salted water. Bring to a boil over medium-high heat. Adjust the heat to medium low and simmer until the potatoes are just tender, about 15 minutes. Drain and add to the stew, stirring gently to combine. Shred the rinsed salt cod by hand and add to the pot with the cooked tomatoes, peppers and potatoes. Cover and cook over low heat until the cod melds into the stew, 15 to 20 minutes. Stir in the capers and brine, olives with juice and half of the scallion greens. Taste and add salt, if necessary. Serve topped with the remaining scallion greens. Cook’s Note It’s crucial to soak the salt cod as long as possible so the cod is flaky and the dish doesn’t come out overly salty. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://ift.tt/1ONnyzH ▶ FULL EPISODES: https://ift.tt/2JoatFZ ▶ FACEBOOK: https://ift.tt/15s2N4u ▶ INSTAGRAM: https://ift.tt/3oJDSKY ▶ TWITTER: https://twitter.com/FoodNetwork #NocheBuena #FerminNuñez #Bacalao #FoodNetwork Get a Taste Of Noche Buena with Fermin Nuñez | Food Network https://www.youtube.com/watch?v=syt_0MWrVns
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