Hey there. I'm going to make a fantastic soup with mixed beans, bacalao, mixed dried chilis roasted, soaked, blended and strained, tomatoes, and homemade veggie broth. The bacalao part was spontaneous as I was looking for something else the store was out of.
So, I saw some packages of bacalao saying to soak for 24 hours, some for 6-8. I spoke to the manager who is Dominican, and he said they don't even soak it at all for soup, just rinse it off. I figured I'd better soak it some, and while doing so, my online searches seem to be unanimous to soak it for 24 hours, even for soup -- even up to 3 days. I did see one Food Network guy saying to boil it for 10 minutes and drain and it's good to go.
Ideally I'd make this soup today, but I don't want to ruin all my other hard done preparation. So considering that I'm making soup in which the fish would be simmered for 1.5 hours, do I still need to soak it for 24 hours first with changes of water? Would it help to boil it or not? I've heard somehting about soaking salty things in milk, but maybe I'm dreaming.
So what do we know about using bacalao in soup? (It's filets, not whole) I would think the salt would just infuse into the unsalted broth, but Laylita's blog says it could cause bitterness. Thanks so much.
Updated 1 month ago | 2
Updated 10 months ago | 3
Updated 6 months ago | 34
Updated 1 year ago | 15
Updated 2 years ago | 1