Pica-Pica
Submitted by:
4 people
Ingredients:
100 g bacalao, pre-soaked for 24-48 hours or depending on the instructions on the packaging
2/3 cup mayonnaise or Japanese mayonnaise
4 anchovy fillets
1/2 whole lemon, juiced
1 garlic clove, crushed
2 tbsp capers
Instructions:
In a pot, lightly poach the soaked bacalao in simmering water until it flakes easily. Drain, cool, and flake the bacalao. Set aside. This could take 5-7 minutes.
In a food processor, add the bacalao, mayonnaise, anchovies, half of the lemon juice, garlic, and capers. Pulse until well combined. For a runnier texture, add a few tablespoons of water.
Special Notes:
Best served with crostini, blanched asparagus, or even smashed new potatoes for serving. When you soak the bacalao, it’s important to change the water several times to remove excess salt and to ensure the fish rehydrates properly.
Comments
