In today’s publication we present two recipes: The “Bacalao Guisao” and the Sephardic Caribbean Chofan. Both are a delight in the Spanish Caribbean Islands. When they lack the proper ingredients to prepare the accustomed Mediterranean recipes with Codfish, the displaced Spaniards living in the New World always managed to combined whatever ingredients were available to them to prepared their food. And so countless new recipes were born out of the original traditions.
1 Total Time: 45 min Prep: 25 min Cook: 20 min
Yield: 4 to 6 servings Level: Intermediate
1 pound dried codfish or mackerel
1 gallon of water (Only for dry fish)
1 tablespoon olive oil
1 green bell pepper, chopped
1 medium onion, chopped
1 tomato, chopped
Cilantro* (coriander) leaves, chopped
1 whole bay leaves
1 red bell pepper, chopped
1 tablespoon tomato paste
1 tablespoon capers
2 small potatoes, peeled, diced and boiled until tender
Fresh sprig cilantro, leaves chopped, for garnish
Serving suggestion: Serve with steamed rice or cooked plantains
*Cilantro can be found in specialty Latin markets. Recao or coriander may also be used, but if these ingredients are substituted, double the amount called for.
In a large pot, add the codfish and cover with the water. Bring it to a boil and cook for 10 minutes to remove the salt. Drain the cod and break it into small flakes with a spoon. Set aside.
In a large frying pan heat the olive oil over medium heat. Add the green peppers, onion, tomatoes, and cilantro and cook for 2 minutes. Add the codfish, bay leaves, red bell peppers, tomato paste, and capers. Cook until the vegetables are soft, about 5 minutes. Add the boiled potatoes and cook until heated through, about 2 more minutes. Garnish with cilantro. Serve with rice or cooked plantains, if desired.
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
CHOFAN CHINO DOMINICANO
This recipe is always prepared with chicken in the Dominican Republic, here we provided another option for the circumstances in which Kosher meats are not available. I prepared it with fried fresh Tuna, not from can, which was marinated, fried and enjoyed in another recipe. So I took this hard slices of Tuna and boiled them for 20 minutes again to obtain the desired texture of the Chofan, then crushed it to make it appear shredded like chicken would, and it worked perfectly, one could swear that it was chicken. In regards to the recipe with chicken, some people tend to boil the raw chicken mix with some of the desired spices and then afterwards they would shred the chicken to obtain the required texture of the chicken in most of Dominican common Chofan. However, in order to avoid salmonella poisoning it would be wise to cook the chicken very well to eliminate all risks of poisoning, regardless of your choice of preparation. Enjoy !
1 OR 2 BOWLS OF STEAMED WHITE RICE
¼ LBS CHICKEN OR FRESH TUNA
1 TSP VEGETABLE OIL
1 TBS RICE WINE OR KITCHEN RED WINE
1 TBS SOY SAUCE
1 TSP MUSHROOM SOY SAUCE
3 CHOPPED GREEN ONION (SCALLION)
1 SMALL CHOPPED YELLOW OR WHITE ONION
1 SMALL RED ONION
2 GARLIC GLOVES
SALT TO TASTE
1 SMALL CHILI PEPPER
½ Tps SOME BLACK PEPPER
½ Tsp CORIANDER
½ Tsp. OREGANO
1 Tbsp. CHICKEN BOUILLON
In small casserole boiled your choice pre-cooked chicken or Fresh Tuna (Tuna preferably fried before using for this recipe and the chicken roasted is better). In a cup of water boil for 10 minutes or so. Then break the meat like one crushes spices and set aside.
Then combine in a mixer or a spice crusher (small fruit processor); the small red onion, garlics, salt, chili pepper, black pepper, coriander, Thyme, Oregano. Process or crush all the mentioned ingredients to obtain a paste mix and set aside.
Now in a large saucepan pour in 1 tablespoon vegetable oil, fry the chopped onion until golden, then fry the egg in stirring it into a scramble egg, add spice paste mix, chicken or tuna, and the pre-cooked rice as well as some of the water (broth) from the boiled meat, then incorporate the wine stirring always, keep adding the other ingredients, if too dry add some more of the broth from the boiled meat after 10 minutes or so add the scallion at the very end.
Copyright: © 2015 ABA – EYBO
Our traditions whether it is during our holidays or on our common daily routines, they are often defined by food. However our cultures are enhanced by an ever changing cuisine, enriched by our numerous blend of kitchen encompassing the flavors of the whole world, embracing local culinary traditions of every place in which we have...