Codfish and Eggs Scramble (Bacalao con Huevos) is an easy and delicious meatless dish perfect for a quick Friday night meal.
Lent season began a few days ago. This is a religious observance of many Christians that begin on Ash Wednesday and ends on Easter Sunday and its purpose is to provide a time for reflection and self-examination. During Lent, it is custom for many Christians to commit to fasting or give up some type of luxury. Many give up a particular food or habit.
Growing up back in the Dominican Republic, I remember my family always gave up eating meat on Fridays during the Lenten Season. This is a tradition that my mother upholds till this day.
Bacalao is one of those ingredients that truly remind me of home, mostly because it was an ingredient of choice during Lent season.
Bacalao is cod fish, which has been preserved by drying and salting. This preservation method has been around since ancient times and allowed for the food to become an important item international commerce. In this way the ingredient spread through the Atlantic and became a traditional ingredient in the cuisines of many countries in Northern Europe, the Mediterranean, West Africa and the Caribbean.
There is a number of ways in which you can prepare Bacalao, but Bacalao and Eggs Scramble is by far my family’s favorite. This is an easy meatless dish perfect for a quick Friday night meal.
The fish has to be re-hydrated before cooking. You do this by soaking it in cold water for about 24 hours changing the water about 2 to 3 times in the day. This process also allows for some of the salt to come out. After this, you cook the fish in a skillet with onions and peppers. After simmering for about 8 minutes, add the eggs and stir until eggs have cooked through. I like to eat it warm with white rice or tostones, but I’m sure it would taste just as good in a sandwich or rolled up in a tortilla. Yum!
Codfish and Eggs Scramble (Bacalao con Huevos)
- 3 tablespoons vegetable oil
- 1 small red onion , diced
- 1/2 red bell pepper , diced
- 1/2 green bell pepper , diced
- 12 oz pack bacalao (dried, salted codfish)
- 1 teaspoon complete seasoning
- 4 large eggs
- Soak the bacalao in warm water for at least 24 hours changing the water 2-3 times. Rinse well. Break the bacalao into small chunks and rinse again twice. Drain all the water.
- In a large skillet, heat oil over medium heat. Add the onion and peppers. Sauté stirring occasionally for about 2-3 minutes until onions start to soften. Toss in the bacalao and the all-purpose seasoning. Stir everything together and let simmer for about 10 minutes.
- Crack the eggs and add to the skillet. Stir everything together until well combined and eggs have cooked through, about 5 minutes.
- Served warm with a side of white rice or tostones.