Adapted from Andrew DiCataldo
Yield: 12 servings
- 1 pound dried boneless codfish
- 1 quart clam juice
- 4 Tablespoons extra virgin olive oil
- 1 1/2 teaspoons thyme leaves
- 10 peppercorns
- 1 bay leaf
- 2 cups milk
- 2 cups water
- 1 1/2 cups peas, thawed if frozen, blanched if fresh
- 1 1/2 cups fresh spinach, chopped
- 4 cups flour
- 1 teaspoon salt
- 4 eggs
- 1/2 cup extra virgin olive oil
- Cooked bacalao
- 5 Tablespoons extra virgin olive oil
- 1 large Spanish onion, diced
- 5 cloves garlic, peeled and finely chopped
- 1 pound yuca, peeled, boiled and diced small
- 1 cup heavy cream
Piquillo Pepper Aioli
- 2 piquillo peppers (roasted red peppers can be substituted)
- 3 egg yolks
- 1 Tablespoon wine vinegar
- 6 Tablespoons extra virgin olive oil
- 1/2 teaspoon salt
For the bacalao, soak the codfish in cold water to cover in the refrigerator for 2 or 3 days, changing the water once a day, until desalted to taste. Drain.
Pour clam juice into a shallow casserole to a depth of about 1 1/2 inches, add 1 tablespoon of the olive oil, the thyme, peppercorns and bay leaf and bring to a boil. Simmer 10 minutes, then add the codfish and simmer 15 minutes more. Transfer bacalao to a plate and allow to cool. When cool enough to handle, shred the fish with your hands, removing any small bones. Reserve.
For the crêpes, combine all the ingredients in a blender and purée until smooth.
Grease and heat a 5- to 6-inch, nonstick skillet or crêpe pan. Swirl in just enough batter (about 1 ounce) to very thinly coat the pan. When the crêpes are set, turn and briefly cook the other side. Do not let them brown. Keep the crêpes stacked and separated with pieces of wax paper, until ready to use.
To make the Bacalao Filling, heat the 5 tablespoons of olive oil in a skillet and add the diced onion and cook, stirring, until softened (about 5 minutes). Add garlic and continue cooking for 2 minutes, add cooked yuca and bacalao and cook for 2 more minutes. Add cream and simmer for 15 minutes. Transfer mixture to a bowl and allow to cool.
For the Piquillo Pepper Aioli, place piquillos, egg yolk and vinegar into a blender and purée. With blender still running add oil in a slow steady stream, add salt and continue to purée until a mayonnaise-like consistency is achieved. Transfer aioli to a small bowl until ready to use.
To assemble crêpes, place 2 tablespoons of bacalao-yuca filling down the middle of each crêpe and roll up tightly. Arrange in a casserole and pour aioli over the top. Bake at 400°F for 10 minutes. Serve at once.
Albariño, e.g. 1999 Albariño, Martin Codax, Rias Baixas, Galicia, Spain