Lent-friendly recipe: Cornmeal dumplings with salted cod
Editor’s note: Every week during Lent, Jersey Catholic will feature a recipe perfect for Meatless Fridays submitted by Archdiocesan staff. This week’s recipe is submitted by Elana Torres, part of the communications staff.
INGREDIENTS
Bacalao/ Cod
- 1 pound salt cod
- ½ cup vegetable oil
- 1½ teaspoons annatto seeds
- 2¼ cups chopped onion
- 1 large Cubanelle pepper, (5 ounces), stemmed, seeded, halved crosswise, and cut into thin strips (1 cup)
- 4 ounces ajíes dulces, stemmed, seeded, and chopped (about 1/2 cup)
- 5 garlic cloves, minced
- ¾ teaspoon table salt
- ½ teaspoon dried oregano
- 2 tablespoons tomato paste
- ⅓ cup coarsely chopped fresh recao or cilantro
- ¼ cup thinly sliced pimento-stuffed Manzanilla olive
- Guanimes/ Dumplings
- ¾ teaspoon table salt
- 1¼ cups (6¼ ounces) cornmeal
INSTRUCTIONS
FOR THE BACALAO: Rinse salt cod of excess surface salt. Place cod in medium bowl and cover with about 2 quarts water. Transfer to refrigerator and let cod soak for 24 hours, changing water halfway through soaking.
Heat oil and annatto seeds in small saucepan over low heat, swirling occasionally, until bubbles begin to form around seeds and oil takes on deep orange color, about 5 minutes. Remove from heat and let sit for 10 minutes. Strain oil through fine-mesh stainer into liquid measuring cup and set aside, discard seeds. (Annatto oil can be stored in airtight container for up to 1 week.)
Drain cod. Place cod in large saucepan, cover with 2 quarts water, and bring to boil over high heat. Reduce heat to medium and simmer for 10 minutes. Reserve 1 cup cooking water. Drain cod; transfer to bowl; and let sit until cool enough to handle, 5 to 10 minutes. Using your fingers or potato masher, flake or mash cod until finely shredded. (Shredded cod can be refrigerated for up to 2 days.)
Heat ¼ cup annatto oil in 12-inch nonstick skillet over medium heat until shimmering. Add onion, Cubanelle, ajíes dulces, garlic, salt, and oregano and cook, stirring occasionally, until vegetables are softened, about 7 minutes.
Stir in tomato paste and cook for 1 minute. Stir in cod and reserved cooking water and bring to simmer. Reduce heat to low; cover; and cook, stirring occasionally, until mixture deepens in color and flavors meld, about 15 minutes. Off heat, stir in recao or cilantro and olives. Season with salt to taste and cover to keep warm.
FOR THE GUANIMES: Bring 1½ cups water and salt to boil in medium saucepan over high heat. Once boiling, immediately remove from heat. Using wooden spoon, quickly stir in cornmeal until mixture thickens and no lumps remain. Let mixture cool for 3 to 5 minutes. Divide guanimes mixture into 20 equal portions, about 1 tablespoon each. Roll guanimes between your lightly moistened hands to form smooth balls and transfer to plate. (Shaped guanimes can be refrigerated in zipper-lock bag for up to 24 hours.)
Bring 3 quarts water to boil in large saucepan over high heat. (Simultaneously begin reheating bacalao mixture if necessary.) Drop guanimes into boiling water and cook until beginning to float, about 5 minutes. Using spider skimmer or slotted spoon, transfer 5 guanimes to each of 4 serving bowls. Top with bacalao mixture and drizzle with remaining annatto oil to taste. Serve.
