Seafood Recipes - Healthy Weight Loss Diet

Bacalaitos (Salt Codfish Fritters)
1/2 lb codfish, salt
2 cup flour, all-purpose
2 teaspoon baking powder
1 large garlic cloves; crushed
1 cup water
1 tablespoon annatto oil
1 oil, vegetable; for frying
Soak the codfish in cold water for 2 hours or longer, according the
the saltiness and hardness of the fish. Drain, rinse and place in a
small saucepan. Pour boiling water over the fish and allow to stand 5
minutes. Drain. Remove any bones and skin and shred the fish.
Sift the flour and baking powder into a large bowl. Add the garlic,
water and annatto oil and mix to a smooth batter. Add the shredded
fish and mix well. Heat oil to 370F in a deep fryer or large, heavy
saucepan. Fry the the mixture by teaspoonfuls until golden brown.
Drain on paper towels, keep warm and serve hot as hors-d'aeuvres.
Bacalao A La Viszcaina (Basque Style Codfish)
2 lb thick salt cod, desalted and cooke; d, (see notes below),
cut into 2- by 3-inch pieces (reserve 4 cups of the soaking liquid)
Flour for dredging 1/2 cup pure Spanish olive oil FOR THE SOFRITO:
1/4 cup pure Spanish olive oil 1 large green bell pepper, seeded and
finely chopped 6 cloves garlic, finely chopped 2 large onions, finely
chopped 1 cup finely chopped drained pimientos 2 1/2 cups canned
crushed tomatoes 1 tablespoon Spanish paprika or mild paprika 1/4 cup
dry white wine Salt and freshly ground black pepper to taste TO
COMPLETE THE DISH: 4 medium-size all-purpose potatoes, peeled and cut
into 1/2-inch slices 3 pimientos, cut into strips, for garnish Fried
Bread Rounds (recipe follows), as an accompaniment Notes: One day in
advance of serving, rinse the salt cod under cold running water. Cut
it into 2- by 3-inch pieces, place in a bowl, and cover with cold
water. Change the water several times until it is no longer salty.
This process should take 24 hours. Drain the fish, place it in a
small saucepan, cover with fresh water, and bring to boil over