Armenian-style Bacalao with Walnut Sauce

Ingredients

In this Armenian adaptation of Bacalao a la Vizcaina, the traditional Spanish tomato-based sauce is replaced with a creamy walnut sauce. This change infuses the dish with the distinct flavors of Armenian cuisine, where walnuts are commonly used in various dishes. Additionally, the cooking techniques and spices are adjusted to align with Armenian culinary traditions, resulting in a unique and delicious twist on the original Spanish recipe. We alse have the original recipe for Bacalao a la Vizcaina, so you can check it out.

• 500g (1.1 lb) bacalao fish fillets, soaked and desalted 500g (1.1 lb) bacalao fish fillets, soaked and desalted
• 200g (7 oz) walnuts, shelled and finely ground 200g (7 oz) walnuts, shelled and finely ground
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
• 1 cup (240ml) chicken or vegetable broth 1 cup (240ml) chicken or vegetable broth
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 25g (total), 2g (saturated)
• Carbohydrates: 10g (total), 2g (sugars)
• Protein: 25g
• Fiber: 3g
• Salt: 0.8g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
3. 3.
   Add the ground walnuts to the pan and cook for a few minutes, stirring constantly.
4. 4.
   Stir in the paprika, ground coriander, ground cumin, ground cinnamon, and ground nutmeg. Cook for another minute to release the flavors.
5. 5.
   Gradually pour in the chicken or vegetable broth, stirring continuously to create a smooth sauce. Simmer for 5 minutes until the sauce thickens slightly.
6. 6.
   Season the bacalao fish fillets with salt and pepper, then place them in a baking dish.
7. 7.
   Pour the walnut sauce over the fish, ensuring it is evenly coated.
8. 8.
   Cover the baking dish with aluminum foil and bake in the preheated oven for 20-25 minutes, or until the fish is cooked through and flakes easily with a fork.
9. 9.
   Remove from the oven and garnish with fresh parsley.
10. 10.
    Serve the Armenian-style Bacalao with Walnut Sauce hot, accompanied by pilaf or roasted vegetables.

Treat your ingredients with care...

• Bacalao fish — Ensure that the bacalao fish fillets are properly soaked and desalted before using them in the recipe. Soak the fish in cold water for at least 24 hours, changing the water every few hours. This will remove excess salt and rehydrate the fish, making it tender and flavorful.
• Walnuts — For the best flavor, use freshly shelled walnuts and finely grind them before adding them to the sauce. This will ensure a smooth and creamy texture in the walnut sauce.

Tips & Tricks

• If you prefer a thicker sauce, you can add a tablespoon of flour to the walnut sauce while cooking.
• For an extra burst of flavor, sprinkle some lemon zest over the dish before serving.
• If you cannot find bacalao fish, you can substitute it with any firm white fish, such as cod or haddock.
• To enhance the nutty flavor, lightly toast the ground walnuts in a dry pan before adding them to the sauce.
• If you want to add a touch of sweetness, drizzle a little honey over the fish before baking.

Serving advice

Serve the Armenian-style Bacalao with Walnut Sauce as the main course, accompanied by a side of pilaf or roasted vegetables. Garnish with fresh parsley for a pop of color and freshness.

Presentation advice

Present the dish by placing the baked bacalao fillets on a serving platter, generously spooning the walnut sauce over them. Sprinkle some chopped parsley on top for an attractive garnish. Serve with the side dish and roasted vegetables on separate plates for an elegant presentation.