Bacalao On A Budget

It's Good Friday and you might want to make Bacalao, a Spanish dish with tomatoes and a very expensive dried cod fish. To be able to make this popular Lenten dish, one can use an alternative for the main ingredient.

The substitute for Bacalao is labahita. It's a kind of Filipino dried fish that is very fleshy, with less bones that most others, butterflied open, and has no head.

Bacalao is easy to make. You don't have to be a kitchen whiz to make it. It a simple saute and boil dish. Here's the Bacalao-Labahita recipe which include the substitutes to be able to make it on a budget.

Bacalao-Labahita


Ingredients:

3 large pieces labahita, soaked in water overnight or for 12 hours
1 large onion, chopped
5 cloves of garlic, finely chopped
1 kilo potatoes, diced
1 can garbanzos, drained, skin removed
1 packet frozen sweet green peas
1 can of crushed tomatoes (or 1 medium sachet tomato sauce/1 sachet or can tomato paste)
1 small can sliced  pimientos (or 1 large bell pepper, seeded and sliced, white parts removed)
Water
Pepper to taste
Olive oil for sauteing (or any other oil)

Directions:

Choose the fleshiest and whitest labahita. After soaking, rinse well under running water to remove salt it was dried in. Shred, discard bones and tails, place aside.

Line the medium deep pan with 1cm of oil. Heat the oil and saute the garlic until light brown and then the onions until wilted slightly. Add in the labahita, stir fry for around 3 minutes on medium-high heat.

Add in the rest of the ingredients. Add enough water to cover ingredients and mix well. Let boil, stirring often. When the sauce has reduced and is thick, the potatoes are cooked, you are done.

Serve with bread or hot rice.

Have a Blessed Holy Week.