Salt cod or bacalao is cod that has been cured by dry-salting. In France, Spain and Portugal it is made into brandade or bacalao whereas in the Caribbean you will find it in the Jamaican Saltfish and Ackee. Used throughout the Caribbean and my home, Puerto Rico.
Recao also known as culantro is an herb found throughout the Caribbean. If unavailable, cilantro can be substituted.
Brandade de Yuca et Tostones (Salt Cod-Yuca Dip with Fried Plantains)
Ingredients
- 1 very green plantain
- 1 cup corn or canola oil
- Kosher salt
- Half Caribbean avocado or 1 large Hass avocado
- Half lime
- 1 cup Bacalao Dip (see below)
- Maldon salt
- Ground sumac
- White pepper
- Silk chili or marash pepper, optional
- Olive oil, preferably smoked
Method
- To prepare the tostones (fried plantain coins). Using a sharp paring knife, peel the plantain by cutting off each end then cutting a slit through the skin from the top to the bottom. Then, using the knife or your hands, carefully pull off the skin, keeping the plantain flesh intact. Cut into 1-inch pieces.
- Line a small baking sheet or plate with paper towels.
- Heat the oil in a medium saucepan over medium-high heat until the surface begins to ripple (about 350˚F). Carefully lower the plantain pieces into the oil, and fry until a light golden yellow and tender when pierced with a paring knife, about 1 minute. Using a slotted spoon or spider, remove to the paper towels and sprinkle with salt. Lower the heat to keep the oil warm.
- Working with one piece at a time, set a plantain piece, cut side up on the worktop, cover with a clear lid from a storage container, and press it to about ¼-inch thick. Use a small offset spatula to release it from the work surface. Repeat with the remaining pieces.
- Return the heat to medium-high and when the surface ripples (being careful not to overcrowd the pan), add the plantains and fry, turning once, until golden brown, about 2 minutes. Return to the paper towels and season with salt. Repeat until all of the plantains are fried.
- Remove the pit and peel the avocado. Cut a small slice from the rounded side of the avocado to keep it from wobbling on the plate. Set on the plate and squeeze lime juice over the top. Using an ice cream scoop, fill the hole from the pit with the dip. Sprinkle the Maldon salt followed by the sumac, white pepper and silk chili, if using. Drizzle with the olive oil. Arrange the tostones around the plate and serve. Buen Provecho!
Brandade de Yuca (Salt Cod-Yuca Dip), Makes 2 cups
Ingredients
- 8 ounces bacalao (salt cod)
- 8 ounces frozen peeled yuca
- 3 large cloves of garlic
- Kosher salt
- 1/2 cup coconut milk or half-and-half
- White pepper
- 1 cup extra-virgin olive oil
- 2 recao leaves or leaves from 2 sprigs cilantro
Method
- Rinse the salt from the bacalao and put it in a large bowl. Cover by 1-inch with cold water. Refrigerate overnight to desalt.
- Drain the bacalao, rinse under cold water, and then cut or tear into large pieces.
- Put the frozen yuca in a medium saucepan along with the bacalao and cover with water. Bring to a boil, then lower to a simmer, cooking until both are tender, about 8 minutes. Do not overcook or the bacalao could become leathery in texture.
- Meanwhile, smash the garlic and peel the cloves. Sprinkle with salt, coarsely chop then mash the garlic and salt together into a paste. Run the flat side of the knife over the top to press the salt into the garlic and press into a paste. Chop again and press into a translucent paste.
- Check the yuca to make sure there aren’t any fibrous veins running through the pieces. If there are, simply remove them. Transfer the yuca, bacalao, and half of the garlic puree to a food processor with ½ cup of the yuca-bacalao cooking liquid. Pulse the mixture until combined, but still chunky in texture. While still pulsing, gradually add the coconut milk, until combined into a homogenized mixture. Taste and add salt, if needed and white pepper. Pulse again. If the mixture still seems thick, add a tablespoon or 2 more of the cooking liquid, keeping in mind there will still be olive oil added. Continue to pulse and slowly add in olive oil until the dip is smooth. Add the recao leaves and pulse again.
- Transfer the dip to an airtight container and refrigerate for at least 2 hours or up to 1 week.
I attended the French Culinary Institute in New York, where I learned classic French technique from renowned chefs. One of these included my personal favorite chef of all time, our esteemed Dean Jacques Pépin. During my time at FCI, I discovered Brandade, the classic French preparation made with salt cod and potatoes. Now that I’m back home in Puerto Rico, where salted cod is called “bacalao” and has been a staple ingredient for generations, I’m excited to share my own version of Brandade. My take honors the classic original version but incorporates local ingredients like yuca and avocado.