During this time my father was in a labor camp, for the crime of wanting to leave the country. Alone, and with few provisions, as my mother struggled to care for us, she was struck with inspiration. One day she went out to the back patio to do the wash and saw a cute little frog sitting by the door to the kitchen. My mother has always liked frogs, and this little frog by the kitchen door gave her an idea...
My father and I were very close, but I did not always get along with my mother, so even though she was a marvelous cook, I had never been interested in learning her cooking secrets. However, after my father’s death, I witnessed my mother’s severe deterioration and overwhelming sadness. Looking for a way to engage her, I had the idea to ask her to teach me how to cook like her...
A great many of the delicious foods that came out of Mamina’s kitchen began with a sofrito. It is the seasoning base for many Cuban dishes. Sofrito is sauted onions, peppers, garlic and sometimes tomatoes....
This blog is already blessing my life, I am making new friends I have not yet met in person, or at least not since I was a small child. One of these friends is Rosa Hernandez, and I am thrilled to introduce her to you. Rosa also grew up in Tuinucu, right around the corner from my grandparents. Our parents were friends, her mother and my father went to school together. She remembers coming over to my grandparents house to see my little sister Nina who was just learning to walk. Rosa loves to read, books are big in her world. She also loves cooking and photography and never goes anywhere without a camera! She likes the beach but prefers mountains and meadows and fields. Rosa loves animals, specially dogs.
Just like in my case, in her younger years she wasn't very Cuba oriented. She says, "It was something I was born into like being a Hernandez or having dark hair or wearing glasses. But once I moved away from Miami, I became more aware of my heritage and now I am very interested in all things Cuban". She is passionate about vintage Cuban music (and I hope she will post about that in the future). She would love to visit Ireland, says she has a strong connection with that country for some unexplained reason.
Rosa & her friend Alicita, in Cuba
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BACALAO CON PAPAS by Rosa Hernandez
Traditionally, this was made with dry bacalao (codfish). Long, thin, dried as a bone salted fish was soaked overnight. However, in the Cuba I knew (under Communism), dry bacalao was no longer available. Fortunately for us my maternal grandfather worked in the trains that went to Trinidad daily so he was able to bring back fresh fish and shrimp from the coast, often. It always came wrapped in newspapers and hidden inside a milkcan, because it was forbidden to buy anything outside your rations. My mom would use whatever fish was available and she would have to omit some ingredients.
Once we came to the United States, although the salted fish was available in the Cuban markets, she was busy with two jobs and taking care of us all and setting up a house from scratch. So she would buy the frozen cod from the American market and skip the soaking as she had already been doing in Cuba. Sometimes depending on her budget, she would use Pollock fish. It tasted the same and was cheaper. I use the frozen cod to this day. This dish is like a stew or fricasse.
INGREDIENTS:
About a pound or so of frozen cod filets
4 medium red potatoes
SOFRITO:
about 3 tbsp olive oil
1 green bell pepper finely chopped
1 large onion finely chopped
3 garlic cloves minced
1 bay leaf
A handful of olives (optional)
1/2 teaspoon of salt (or to taste)
1/2 tablespoon pepper (she and I used white but it's your choice)
1/2 tablespoon oregano
1/2 tablespoon cumin
1/2 cup white cooking wine
about a cup tomato sauce
1/2 cup of water
DIRECTIONS:
Peel the potatoes and cut them up in medium sized chunks. Set them to boil until they are soft enough to be pierced by a fork. Set them aside when done.
Make the sofrito and add the bay leaf after it's done. Simmer this on low for about a minute.
Add cooking wine, spices and water. Stir, cover and cook for about 3 minutes stirring now and then.
Chop the cod filets into medium to large pieces and add to the sofrito mixture. Reduce heat to medium and simmer for about 10 minutes. Keep covered.
Add the potatoes and olives (if using). Stir softly to keep potatoes from breaking up too much. Reduce heat to low. Cook about 5 minutes.
If after 5 minutes it's too watery, uncover and cook another 2 or 3 minutes.
My mother served it over rice. I still do at times but a lot of times I eat it plain with whole wheat rolls.
