Bacalao a la Marinera (Fisherman’s Cod); Has Elvis left the building with Michael?

Apparently Michael Jackson has left the building….

With Elvis, perchance?

For the last two weeks we have been inundated with commercials advertising a big TV seance this weekend to contact Michael Jackson.

Concerned fans wanting to find out how he’s doing ‘on the other side’?

As I was listening to the ad for the billionth time it occurred to me how much Michael and Elvis have in common:

Both died in their prime – one could say before their time.

Both died from, er, slightly less than normal causes.

Both were extremely influential in the music world, one could say ground-breaking, each in their own way.

Both had / have a large devoted fan base that really doesn’t want to let go.

But….

And you knew there was a ‘but’ coming, didn’t you?

The real clincher, (and why did it take me so long to think of this….)

Michael was married to Elvis’s daughter!!!!!!

I think we’ll start to hear of a lot of Michael and Elvis sightings over the next few months….

The two of them together, dark glasses and guitars, playing some out-of-the way honky-tonk.

Elvis and Michael, together forever…..

Can’t wait to hear how the seance went…..

In the meantime:

This is a Spanish dish that would, traditionally, be made with dried, salted cod. I used fresh. In Spain you can buy the bacalao dry as a board or already reconstituted and rinsed. You can substitute any white fish: tilapia, snapper, mahi mahi; adjust cooking times slightly, according to thickness.

Spanish Fisherman's Cod

Bacalao a la Marinera (Fisherman’s Cod)

12oz (350gr) cod filets or other white fish, fresh or frozen and thawed
1oz (30gr) slivered or chopped almonds
1/2 onion
2 cloves garlic
1 tbs olive oil
15oz (450gr) whole tomatoes, drained reserve juice for another day
1/3 cup (3oz, 85ml) white wine
2 bay (laurel) leaves
2 tbs bread crumbs

Finely chop the onion and garlic. In a medium skillet or saucepan heat oil over medium heat. Add onions, garlic and sauté until tender. Drain tomatoes, reserving juice for another use. Roughly chop the tomatoes. Add to pan along with white wine and bay leaves. Bring to a simmer and let cook, uncovered, 5 minutes or until thickened. Remove bay leaves and stir in bread crumbs. Place fish in baking dish just large enough to hold it in one layer. Spoon the sauce over, sprinkle with almonds and cover either with a lid or foil. Bake at 400F (200C) for about 15 minutes, or until fish is done. Uncover for the last 5 minutes of baking time. Fish flakes easily when done. (If you have pieces more than 1″ (2.5cm) thick it may take 20 minutes.)
Remove fish from dish, place on a small platter and serve.

In addition to this, for the weekly menu for November 6 we have Braised Lamb with Chickpeas and Butternut Squash, Chili with Irish Soda Bread, Chicken Stroganoff, Rice Florentine…

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8 thoughts on “Bacalao a la Marinera (Fisherman’s Cod); Has Elvis left the building with Michael?”

  1. I had forgotten the brief union of Michael Jackson and Ms. Presley – guess it didn’t work out for them. Another thing the King and the King of Pop have in common – sycophants surrounding them who didn’t have their best interests at heart. Sad, as both were enormous talents.

  2. How clever are you to make Bacalao with fresh cod? We have tried making it with salt cod (readily available at the market here). But we haven’t figured out how long to presoak the fish to leach out the salt without making the fish completely tasteless and mushy.
    (I’m reeling at the idea of the TV seance. Isn’t this taking Reality TV just a little too far?)

  3. Ciaochowlinda, It’s sneaking up on us, isn’t it? Hope this works for you :-))
    Thanks, Food Hunter!
    Zoomie, it is sad… And it’s sad they can’t be accorded a bit of dignity now….
    Elizabeth, in Andorra it was already soaked at the markets… fresh is better IMHO. Reality TV…. When I watch TV I want to watch paid professionals….. And a TV seance????

  4. Jeanne, I can only get these weird almond flakes… but they taste right ;-))
    Elizabeth, they had the stacks in Andorra…. Reminded me of lutefisk. But the fishmongers always had some ready to cook as well

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