Baccalà In Guazzetto Recipes

Steps:

• To prepare the baccalà, pound it heartily with a wooden mallet, then lay it to rest in very cold water for 48 hours. Change the bathwater several times each day. Drain and rinse. Poach the fish in barely simmering water for 3 minutes. Drain, remove the skin and bones, and cut into 3- to 4-inch pieces. Dry the prepared baccalà on absorbent paper towels and roll the pieces about in a bit of flour, coating them well but not too thick.
• In a large, shallow terra-cotta or enameled cast-iron pan over a lively flame, warm the olive oil and scent it with 2 of the crushed cloves of garlic, tossing them about until they take on some color. With a slotted spoon, remove the 2 cloves of garlic and discard them. Brown the flour-dusted baccalà, putting only those pieces into the pan that will fit without touching, permitting them to color and crust on one side before gently turning them, crusting the other side. Sprinkle lightly with sea salt and freshly cracked pepper as you proceed. As the baccalà is sautéed, remove it to absorbent paper towels. When all of the baccalà is golden, soften the remaining 2 cloves of garlic in the remaining oil, taking care not to let them take on color.
• Rinse the pan with the wine, stirring, scraping at the residue, and permitting the wine to reduce for a minute or two. Add the tomatoes, 1 teaspoon of sea salt, and the plumped raisins with their Cognac juices, bringing the mixture to a simmer and reducing the sauce for 15 minutes.
• Carefully position the fish in the sauce, spooning the juices over them. Cover the pot and, over a gentle flame, bring the liquids just to a simmer, braising the fish gently for 5 minutes.
• Now the dish can be presented, or it can wait, without harm, covered for several hours. Never reheat the dish, but offer it at room temperature. Just before serving, strew the baccalà with the toasted pine nuts.

Steps:

• Preheat oven to 350 degrees. Heat the oil in a large flat ovenproof dish. Saute the onions and garlic in the oil.
• Arrange the pieces of salt cod on top and add the herb bouquet, tomato puree, tomatoes, and white wine. Season with pepper, sprinkle with bread crumbs and dot with butter.
• Bake for one hour and serve in the same dish, garnished with capers and lemon slices.

Steps:

• In large bowl, combine cod with water to cover by 2 inches. Cover and refrigerate, changing water 3 times a day, 1 to 3 days (see cooks' note, below). Refrigerate until ready to use.
• In small bowl, combine capers with water to cover by 1 inch. Cover and refrigerate 1 day, changing water 3 times.
• Drain and rinse capers, then squeeze dry. Drain cod and pat dry, then cut into 4- by 2-inch pieces.
• In heavy 6- to 8-quart pot over moderate heat, heat 3 tablespoons oil until hot but not smoking. Add onion and sauté until softened and golden, 3 to 4 minutes. Add red pepper flakes, capers, tomatoes and juice, and salt. Using wooden spoon, gently crush tomatoes. Bring to simmer, then carefully add cod. Add parsley and 1/4 cup mint and gently spoon some of sauce over cod. Simmer, uncovered, until cod is tender and heated through, about 5 minutes.
• Using slotted spatula, transfer cod to serving platter. Remove pot from heat and stir in 3 tablespoons olive oil. Spoon sauce over fish, then sprinkle with remaining 1 tablespoon mint and 1 tablespoon olive oil. Serve warm or at room temperature.