Jen, from The Leftover Queen, has a monthly contest featuring 3 predetermined ingredients. She calls it the Royal Foodie Joust. For February, the ingredients are fish, coconut milk and nutmeg. I simply had to enter. Those are 3 of my favorite ingredients.
Coconut milk is ever present in Panamanian & Caribbean cuisine, besides that, I LOVE the flavor it imparts to food.
Fish–well, I come from a country which name means ‘abundance of fish’. Need I say more?
Nutmeg. I love its smoky, sweet aroma and taste.
There’s a dish my mom prepares, a casserole of sorts. She recently reminded me of it and I’ve had it on my to do list for a few months. Turns out, I’ll be using my mom’s basic dish, then tweaking it to fit the joust.
Her dish calls for bacalao (salted dry cod), potatoes and a béchamel sauce. Can you guess? Instead of béchamel, I’m using coconut milk, yeah baby, yeah! So, without further, you know, babbling, here’s the recipe.
1 lb bacalao (dry salt cod)
1 onion, sliced
1 red pepper, chopped
3 slices bacon, chopped
2 cloves garlic, crushed
1 tsp habanero sauce (optional)
1/4 cp white wine
1 cp coconut milk
1 cp water
1/2 tsp nutmeg
6 potatoes, peeled and cubed
2 slices bacon, chopped
2 tbsp olive oil, approx
1 tbsp butter
1/2 cp panko crumbs
1/2 cp bread crumbs
First you need to reconstitute the bacalao. Reconstitute is a fancy way of saying hydrate. Put the cod in a bowl and add boiling water, let it seep for about 15 minutes. Drain water and repeat the process once more or until the fish feels pliable. Drain and shred the fish. Set aside.
In a medium skillet, fry the bacon over medium-high heat just enough to render the fat and give it a bit of color. Add the onion and cook until translucent, then add the red pepper. Cook until softened. Add the bacalao, garlic and habanero sauce, stir until all the ingredients are incorporated.
Add the wine and cook it down until evaporated, this will only take a minute or two since the pan is quite hot. Once the wine has evaporated, add the coconut milk, water and nutmeg. Stir and bring it to a boil, then turn down the temperature to a simmer and cook covered for about 20 minutes. The flavor of the coconut milk intensifies overnight, so I did this part of the recipe the day before I served the dish.
Preheat oven to 375°.
Lightly brown the bacon in a skillet, remove and drain. You want your potatoes cubed pretty small. Add enough oil to the skillet to be able to brown the potatoes. Fry the potatoes in 2 batches. Once you have browned the first batch, transfer them to an ovenproof dish. Finish the rest of the potatoes, then mix in the bacon right into the baking dish.
In the same skillet, melt the butter and add the breadcrumbs, stir them frequently until lightly browned. Set aside.
Add the bacalao mixture over the potatoes, then top the potatoes with the breadcrumbs. Bake for 20 to 30 minutes. Allow it to sit for 10 minutes before serving. This would go beautifully with tajadas.
By the way, come check out the other entries and vote for me!!! Rock the Vote!
That’s it. Enjoy!