Bacalao

Fresh cod fillets

Kosher salt

Rinse the fillets under cold water and press gently between two towels to wick out excess water.

Make note of the texture of the fish to reference during desalination.

Season it with 1 1/2 T salt per pound.

Place it on a rack in a drip pan and cover. The cover should not touch the fish. If using plastic wrap, spike the fish with toothpicks to hold the plastic aloft. Refrigerate for 72 hours – 7 days. Rinse drip pan daily.

Desalinate before poaching. The fish is sufficiently desalinated when the flesh feels just slightly stiffer than when it was fresh.

Serenata

1 lb fresh wild Alaskan cod fillets

kosher salt (optional)

1 bay leaf

black peppercorns

1 clove garlic

1 medium white onion

red wine vinegar

1 lb potatoes

2 eggs

1 lemon

capers

Manzanilla olives

extra-virgin olive oil

tomato

avocado

sea salt

freshly ground black pepper

cilantro or parsley, chopped (optional)

If you want the authentic taste and texture of bacalao, cure the cod first following the recipe above.

Poach fish with a bay leaf, some peppercorns and a crushed clove of garlic, cool in poaching liquid, pat dry and shred. Slice onion into thin half rings, dust with salt and pepper, drizzle with vinegar, toss and set aside. Cook the potatoes whole, uncovered in cold water, cool in cold water, peel and slice. Cook the eggs: place eggs in pan and cover with cold water, bring to a boil, cover, remove from heat. Let stand for 12 minutes. Cool in cold water, peel and slice. Slice tomatoes and avocados.

Toss shredded fish with capers olives, the juice of one lemon, pepper and salt to taste. Arrange the sliced potatoes in a layer on the serving plate. Arrange the fish mixture on top. Top with the egg slices followed by the onions, drizzle liberally with olive oil, cover tightly and refrigerate for at least two hours. Arrange the tomato slices and avocado around the platter to serve and garnish with chopped herbs, if using. Pass crusty bread to capture the juices.

Arroz con pollo

3-lb natural chicken, split and jointed

2 cloves garlic, mashed to a paste

1/2t orégano

2t sea salt

1/4t freshly ground black pepper

2T red wine or sherry vinegar

3T extra-virgin olive oil

1 yellow onion, chopped

1 green bell pepper, seeded, veined and chopped

1c chopped, peeled & seeded tomatoes

1 bay leaf

4oz un-smoked bacon or fatback, diced

2T fresh coriander (cilantro), chopped

4c unsalted chicken stock or MSG-free chicken bouillon

2c organic long grain white rice

1T achiote oil*

1T capers

1/4c manzanilla olives

1/4c dry sherry

1c cooked green peas

2 jarred pimientos, sliced

*Warm 1/2c achiote (annatto) seeds in 1c extra-virgin olive oil on low heat for about 5 minutes. Do not over heat the oil. Let steep until cooled to room temperature. Strain. It will keep for months in a covered jar in the refrigerator.

Mix together the garlic paste, orégano, salt, pepper and vinegar. Rub the chicken all over with the mixture and leave to marinate for about an hour. Drain the chicken, set the marinade aside and pat the chicken pieces dry. Dust the chicken pieces lightly with flour, shaking off the excess. Heat the oil in a frying pan and brown the chicken pieces on both sides, working in batches. Transfer the chicken to a casserole and add to it the remaining marinade.

In the same oil sauté the ham, onion and bell pepper until the onion is lightly browned and add to the casserole along with the tomatoes, bay leaf and 1T coriander. Add 2 cups of the chicken stock, bring to a simmer, cover and simmer for 30 minutes.

Remove the chicken to a plate, strain the stock and add the solids to the chicken. Measure the cooking liquid and add enough chicken stock to bring it to 4 cups. Transfer to a saucepan, cover and bring to a boil.

Rinse and drain the rice until the water is clear. Add it to the casserole and stir in the achiote oil and stock. Add the chicken and other solids, the capers and the olives. Bring to a boil, cover, lower heat and cook over lowest setting until all the liquid has been absorbed and the rice is tender, about 25 minutes.

To serve, remove the bay leaf and arrange the rice on a platter with the chicken pieces on top. Sprinkle with sherry and garnish with cooked peas, pimento strips and chopped coriander.