Bacalao is a popular salted cod fish dish present in every Caviteñean house every Lenten season most especially on Good Friday. This is one the many dish we inherited from the Portuguese galleon traders that pre-dates Spanish occupation.
This is our version at home of the popular Spanish dish made of dried fish.
4 large potatoes, cut to small cubes
1 head garlic, minced
1 large onion, chopped
2 cups garbanzos (chick peas), cooked
4 red bell peppers, diced
salt and pepper to taste
Soak the bacalao overnight. Drain. Flake fish, discarding bones.
Note: Some Caviteños add chopped cabbage as extenders. Others use tomato sauce for color rather than achuete oil.
Bacalao can also be eaten as palaman for hot pandesal.