Camarone adovada with crispy bacalhau
Ingredients
Bacalhau:
- 680 grams dried salted cod
- 1/2 cup olive oil, divided
- 1.4 kilograms russet potatoes, peeled and grated
- 1 yellow onion, thinly sliced
- 2 egg whites
- 2 tablespoons flour
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup chopped flat-leaf parsley leaves
Camerone adovado:
- 2 tablespoons vegetable oil
- 2 yellow onions, thinly sliced
- 6 garlic cloves, minced
- 1 tablespoon chili powder
- 1 tablespoon dried oregano
- 1 tablespoon ground cumin
- 3 bay leaves
- 1 litre (4.2 cups) chicken stock
- 1/2 cup raisins
- 12 whole mix dried ancho chilies (guajillo, ancho, pasilla), seeds and stems removed
- 4 chipotle peppers in adobo sauce
- 3 tablespoons white vinegar
- 2 tablespoons honey
- 1 teaspoon Kosher salt
- 1 cinnamon stick
- 1 orange, juiced and zested
- 1 lime, juiced
- 8 large shrimp, peeled
Garnish:
- Salsa verde, for garnish
- Crumbled cotija cheese, for garnish
Directions
Bacalhau:
- Place fish in a bowl and cover with cold water. Refrigerate overnight, changing water three times, to rinse away all the salt.
- Once rinsed, drain away all the water.
- Place fish in a sauce pan with fresh water, and simmer over medium heat for 12 minutes.
- Remove from water, and flake fish apart. Reserve.
- Heat half of the oil in a skillet over medium-high heat. Add the potatoes in batches and saute until soft and slightly golden. Transfer the potatoes to paper towels to drain.
- Add one tablespoon of the oil to the same skillet. Add the onion and saute until soft and slightly golden, about four to five minutes. Remove from heat.
- Mix fish with onions and potatoes. Add egg whites, flour, pepper and parsley and mix.
- Add remaining oil to a hot non stick skillet.
- Shape mixture into ten centimeter colors, one centimeter thick.
- Fry in hot oil, for two to three minutes or until golden and crispy.
- Flip and cook for two to three minutes again.
- Remove from heat and reserve for plating.
Camarone adovado:
- Heat one tablespoon (15 millilitres) of vegetable oil in a pan. Add onions and garlic and cook for three to four minutes. Add chili powder, oregano, cumin and bay leaves and stir.
- To the same pan, add chicken stock, raisins, dried chilies, chipotle peppers, vinegar, honey, salt, cinnamon stick, orange juice, orange zest, and lime juice. Bring the mixture to a simmer and cook for one hour on low heat. Remove pan from heat and transfer mixture to a blender. Process until smooth. Reserve.
- In a hot skillet, add the remaining vegetable oil, sear the shrimp for one minute on each side. In a new pan, add the shrimp and blended sauce. Toss gently. Serve over crispy bacalhau and garnish with salsa verde and crumbled cotija cheese.
