Bacalao with briny olives, salty capers and flaky fish is a taste of Noche Buena ✨ This recipe brings Fermin Nuñez back to his childhood celebrating Christmas Eve!Get the recipe ▶https://foodtv.com/3dhTcdcSubscribe to Food Network ▶ http://foodtv.com/YouTubeWelcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Bacalao a la VizcaínaRECIPE COURTESY OF FERMIN NUNEZLevel: IntermediateTotal: 1 day 1 hr 15 min (includes soaking time)Active: 45 minYield: 8 to 10 servingsIngredients2 pounds salt cod1/2 cup olive oil6 cloves garlic, sliced1 large yellow onion, diced1 bunch scallions, white parts cut into 1-inch pieces, greens finely sliced1 cup tomato paste1/4 cup white wine5 large tomatoes, cut into large dice4 roasted red bell peppers, peeled, seeded and cut into large dice2 large Idaho potatoes, peeled and diced into 2-inch piecesKosher salt1/4 cup drained capers with 2 tablespoons brine1 cup pitted whole green olives with 2 tablespoons olive juiceDirectionsSoak the salt cod in a large bowl of cold water for at least 24 hours in the refrigerator. Rinse, drain and dry on a towel-lined plate. Refrigerate until ready to use.Heat the olive oil in a 7.5-quart Dutch oven or heavy saucepan over medium heat until warm. Add the garlic and onions and cook until softened, 2 to 3 minutes. Add the white parts of the scallions and cook, stirring occasionally, until softened but with no color, 2 to 3 minutes. Add the tomato paste and cook, stirring occasionally, until the paste is caramelized, 8 to 10 minutes. Add the wine and cook, stirring, until evaporated, about 1 minute. Add the tomatoes, cover and cook over medium-low heat until the tomatoes soften, 15 to 20 minutes. Add the roasted red bell peppers and continue to cook at a low simmer for another 10 minutes.Meanwhile, put the potatoes in a medium saucepan and cover by 2 inches with salted water. Bring to a boil over medium-high heat. Adjust the heat to medium low and simmer until the potatoes are just tender, about 15 minutes. Drain and add to the stew, stirring gently to combine.Shred the rinsed salt cod by hand and add to the pot with the cooked tomatoes, peppers and potatoes. Cover and cook over low heat until the cod melds into the stew, 15 to 20 minutes.Stir in the capers and brine, olives with juice and half of the scallion greens. Taste and add salt, if necessary. Serve topped with the remaining scallion greens.Cook’s NoteIt’s crucial to soak the salt cod as long as possible so the cod is flaky and the dish doesn’t come out overly salty.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp▶ WEBSITE: https://www.foodnetwork.com▶ FULL EPISODES: https://watch.foodnetwork.com▶ FACEBOOK: https://www.facebook.com/FoodNetwork▶ INSTAGRAM: https://www.instagram.com/FoodNetwork▶ TWITTER: https://twitter.com/FoodNetwork#NocheBuena #FerminNuñez #Bacalao #FoodNetwork Get a Taste Of Noche Buena with Fermin Nuñez | Food Networkhttps://www.youtube.com/watch?v=syt_0MWrVns
