Details

Equipment

• Dutch Oven
• Blender (immersion or stand)
• Strainer, slightly larger than mesh
• Small bowls for mise en place

<aside> <img src="/icons/info-alternate_blue.svg" alt="/icons/info-alternate_blue.svg" width="40px" /> Initial notes:

• Bacalhau is dried and salted cod, generally associated with Portugal
• Even soaked to remove salt, salt cod will still likely remove the need to added salt </aside>

Ingredients

Aromatics

• ½ # Butter
• 1 ea. Onion, yellow, concasser
• 2 st. Celery, concasser
• 1 ea. Carrot, concasser
• 1 ea. Leek, concasser
• 1 ea. Fennel, concasser
• 4 ea. Shallot, ciselér
• 1 hd. Garlic, ciselér

Protein

• 1 # Salt Cod, dried and boneless
• 1 # Chorizo, unwrapped

Seasoning

• 1 T Paprika
• 1 T Cayenne
• 1 t Fennel Seed

Main

• 2 qt. Stock, vegetable
• 3 ea. 28oz. can Tomatoes, whole, peeled, crushed
• ¾-1 # Potatoes, red bliss, peeled, concasser
• ¼ bu. Tarragon
• ¼ bu. Thyme
• ¼ bu. Parsley
• ¼ c. Brandy, dry sherry, or dry white wine
• 1 ea. Lemon, juice
• 1 pn. Saffron, optional

Finishing

• 1 qt. Heavy Cream, or as needed

Toppings

• Sourdough, toasted
• Rouille
• Manchego

Instructions

Prep

1. Rinse and soak salt cod between 18-48 hours in refrigerator, changing water 2-3 times

Cook

1. Cook Aromatics in dutch oven until translucent, add chorizo until browned
2. Add Seasoning until fragrant
3. Add Main ingredients and cod, simmer for 30 min.

Finish

1. Blend thoroughly and strain, add Finishing to desired consistency and season
2. Serve with Toppings