Ease of Preparation: Medium
Yield: 4 servings
Ingredients:
Crispy Bacalhau:
1.5 pounds (680 grams) dried salted cod
½ cup olive oil
3 pounds (1360 grams) russet potatoes, peeled and grated
1 yellow onion, thinly sliced
2 egg whites
¼ cup (60 millilitres) flat-leaf parsley, chopped
2 tablespoons (30 millilitres) flour
1/2 teaspoon (2.5 millilitres) black pepper, freshly ground
Camarone Adovado:
2 tablespoons (30 millilitres) vegetable oil, halved
2 yellow onions, thinly sliced
6 garlic cloves, minced
1 tablespoon (15 millilitres) chili powder
1 tablespoon (15 millilitres) dried oregano
1 tablespoon (15 millilitres) ground cumin
3 bay leaves
4.2 cups (1 litre) chicken stock
½ cup (120 millilitres) raisins
12 whole mix dried ancho chilies (guajillo, ancho, pasilla), seeds and stems removed
4 chipotle peppers in adobo sauce
3 tablespoons (45 millilitres) white vinegar
2 tablespoons (30 millilitres) honey
1 teaspoon (5 millilitres) kosher salt
1 cinnamon stick
1 orange, juiced and zested
1 lime, juiced
8 large shrimp, peeled
Garnish:
Salsa Verde
Crumbled cotija cheese
Method:
To make the Crispy Bacalhau: Place fish in a bowl and cover with cold water. Refrigerate overnight, changing water 3 times to rinse away all the salt. Once rinsed, drain all the water.
In a sauce pan, simmer fish in fresh water over medium heat for 12 minutes. Remove from water, and flake fish apart. Reserve fish.
In a skillet, heat 3 tablespoons (45 millilitres) of olive oil over medium-high heat. Add potatoes in batches and sauté until soft and slightly golden. Transfer the potatoes to paper towels to drain.
To the same skillet, add 1 tablespoon (15 millilitres) of the olive oil. Add onion and sauté until soft and slightly golden, about 4-5 minutes. Remove from heat and add the fish and potatoes back into the skillet. Add egg whites, parsley, flour, and pepper. Stir gently until all the ingredients are combined into a mixture. Remove from skillet and let the mixture cool.
To a hot, non-stick, skillet add the remaining olive oil. Shape the mixture into 4 inch wide, ½ inch thick patties. Fry patties in hot oil, for 2-3 minutes on each side or until golden and crispy. Remove from heat and reserve for plating.
To make the Camarone Adovado: Heat 1 tablespoon (15 millilitres) of vegetable oil in a pan. Add onions and garlic and cook for 3-4 minutes. Add chili powder, oregano, cumin and bay leaves and stir.
To the same pan, add chicken stock, raisins, dried chilies, chipotle peppers, vinegar, honey, salt, cinnamon stick, orange juice, orange zest, and lime juice. Bring the mixture to a simmer and cook for 1 hour on low heat. Remove pan from heat and transfer mixture to a blender. Process until smooth. Reserve.
In a hot skillet, add the remaining vegetable oil, sear the shrimp for 1 minute on each side.
In a new pan, add the shrimp and blended sauce. Toss gently.
Serve over crispy bacalhau and garnish with salsa verde and crumbled cotija cheese.
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