After plenty of research and attempting several recipes with CFE #IslaBrisa Saltfish, I have a new found respect and love for this early form of food preservation. Dried fish and salted fish (or fish both dried and salted) are a staple of diets all over the world, but seriously under used in the US.
After my first recipe for #IslaBrisa egg rolls, I set out to create a pasta dish reminiscent of my childhood on the gulf coast of Florida. I wanted it to have a fresh vibe, but with a light ocean feel. I think the final version hit the mark!
1-2 tsp olive oil
3 Isla Brisa Salted Alaskan Pollack Fillets–soaked for 8 hours and then patted dry
3 green onions-chopped
1/2 c. chopped sweet peppers-green, red, and yellow
1 clove garlic-minced
1 TBSP capers-chopped
1 tsp dried parsley
15 oz. can petite diced tomatoes-drained & liquid reserved
2 c. fresh arugula
pinch of red pepper flakes
1/2 lb. spaghetti-cooked according to package directions
Heat olive oil in a large skillet (I used a cast iron). Saute fish for a minute and begin flaking it with a fork. Add onions, peppers, garlic, and capers. Continue sauteing for another 2-3 minutes to allow peppers to soften slightly. Do not let garlic burn. Add diced tomatoes and cook over medium-low heat for 5-7 minutes, while pasta cooks.
Just before pasta is done, add half of reserved tomato juice, parsley, and arugula. Toss to combine and allow arugula to cook. As pasta becomes al dente, remove pasta from water and add directly to sauce. Toss to combine. Cook for a minute to allow pasta and sauce to marry. Use pasta water to loosen the sauce, if it becomes too thick.
Isla Brisa Salted Pollack Fillets
Isla Brisa salted Pollock fillets are sourced from the cold waters of the North Pacific and are available at Costco, Jetro, Publix, and SaveALot supermarkets.
For more information and recipes, visit CFE International or check them out on Facebook @BacalaoCFE
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