SALT COD WITH TOMATOES AND CAPERS (BACCALà ALLA VESUVIANA)
In Italy, this recipe is a classic holiday dish. For Christmas Eve, it would generally be served at room temperature, as part of a buffet.
Provided by Mario Batali
Categories Christmas Dinner Seafood Cod Christmas Eve Simmer Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6 as an appetizer or 4 as a main-course
Number Of Ingredients 9
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.
SALT COD (BACALHAU, BACALAO, MORUE, BACCALà) STEW
On a whim, I bought a box of salt cod (an unusual ingredient in the UK), which hung around in my fridge for a few weeks, reproaching me. Finally I plucked up the courage to cook it, and soaked the cod for the requisite 24 hours. However, I forgot to look for suitable recipes for it, so when it was suddenly time to cook our evening meal, I trawled the contents of my kitchen, throwing things randomly into the saucepan, and concocted this dish - which was surprisingly successful, and which I will definitely be making again. It is a fresh-tasty summery stew of salt cod (also known as saltfish, bacalhau, bacalao, morue or baccalà) with tomatoes and courgettes (zucchini). Serve with mashed potatoes or polenta. Warning - make sure you soak your cod well, or this dish may turn out too salty, with no easy means of remedying the problem! Most of the preparation time is the soaking time for the cod.
Provided by Syrinx
Categories Stew
Time P1DT15h
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Soak the salt cod in lots of cold water for at least 24 hours, changing the water every 4-6 hours to remove the salt. Salt cod varies in its saltiness, and some may need as much as 48 hours to soak. Do not skimp on the soaking, because I don't know how to remove the salt later in the recipe!
- When you are ready to cook the stew, soften the onion and garlic in the olive oil.
- When soft, add the tinned tomatoes, fresh cherry tomatoes and herbes de provence.
- Drain the salt cod, rinsing well, and squeezing out all the water.
- Add the cod to the saucepan with the tomato mixture, and stir well.
- Cover the pan and simmer for 20 minutes until the fish is nearly cooked.
- Add the courgettes (zucchini), chilli flakes, fennel seeds, chopped capers and black pepper.
- Turn up the heat and boil until the courgettes (zucchini) are cooked and the liquid has mostly evaporated, leaving a stew -like consistency. This took me about 20 minutes.
- Stir in the shredded basil leaves, then serve the fish stew immediately with mashed potatoes or polenta.
Nutrition Facts : Calories 488.1, Fat 10.3, SaturatedFat 1.6, Cholesterol 190, Sodium 8988.8, Carbohydrate 14.6, Fiber 4, Sugar 7.8, Protein 81.7
CHRISTMAS EVE BACCALA (SALT COD WITH POTATOES & TOMATOES)
Traditionally, Italians dine on seven different fish and seafood dishes (symbolizing the seven sacraments) on Christmas Eve. (By the way, you don't have to wait for Christmas to make this wonderful dish.) This recipe is typical of the Calabrian region of Italy. Have plenty of crusty Italian bread available to scoop up the sauce. And, remember to buy your dried, salted cod (baccala) three days before cooking, so you can prepare it. Buono Natale!!
Provided by Alan in SW Florida
Categories One Dish Meal
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- PREPARE THE BACCALA: Three days before cooking, place the pieces of dried cod (baccala) in a large pan, cover with cold water, and refrigerate. (Do yourself a favor and cover the pan tightly with plastic wrap AND aluminum foil, or your refrigerator will be filled with a very strong fishy smell!) Soak for 3 days to remove the salt. Turn the pieces of fish occasionally and change the water every 6 to 8 hours. By the third day, the cod will be plump, soft, fleshy, and well hydrated. Rinse under cold water and pat dry. The baccala is now ready for the recipe. (This is NOT part of the preparation time listed in the recipe).
- Preheat oven to 325 degrees.
- Remove any skin and bones from the fish, dry with paper towels, and cut into 6 pieces.
- Grease a 9x12-inch-deep oven-proof dish with 1 tablespoon olive oil. Layer with half the potatoes, half the onions, half the cod, and half the tomatoes. Sprinkle with half the parsley.
- Add the raisins, toasted pignoli, capers, olives, and the rest of the potatoes, onions and cod. Pour in the rest of the tomatoes with the juices. Season with the salt, pepper, and the remaining parsley. Drizzle the remaining 1 tablespoon of olive oil over the top and bake, uncovered, for 45 to 50 minutes, or until potatoes are tender.
- Remove from the oven and let rest for 10 minutes. Serve in soup bowls.
- Remember, on Christmas Eve, this is only one of, at least, seven fish or seafood dishes that are to follow in the same meal. This recipe serves 6, as a part of a larger meal. If you are making only this recipe, you will probably want to double or triple it.
- Enjoy & Buono Natale (Merry Christmas!).
Nutrition Facts : Calories 301.8, Fat 10.2, SaturatedFat 1.2, Cholesterol 32.5, Sodium 621.5, Carbohydrate 37.2, Fiber 5.4, Sugar 11.9, Protein 18.3
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