This recipe is a simple Italian way of preparing baccala - salt cod.
Italian cuisine is strongly regional, so you are unlikely to find seafish dishes except in coastal areas. However baccala, or salt cod, is very popular - and widely available in delicatessans. You'll see it stored in large tubs. Before you use it, you must soak it for 24 hours to remove the salt. But after that, preparation is quick and easy.
Salt Cod with Parsley - ingredients (for 4 people)
- 750g/1 1/2 lb boned, skinned salt cod
- plain flour
- black pepper
- 30ml/2 tbsp extra virgin olive oil
- 2 cloves garlic
- 45ml / 3 tbsp chopped fresh parsley
- 25g / 1 oz butter
Method
- Soak the salt cod in a large bowl of cold water for 24 hours - change the water frequently. Then cut the fish into chunky squares.
- Preheat the oven to 190 C / 375 F / gas 5. Drain the fish, make sure there are no little bones or skin. Cover a plate with the flour, season it with freshly ground black pepper, and mix together. Then coat the fish chunks in the seasoned flour.
- Put about half the oil into the bottom of an oven proof dish, then place the fish chunks inside (they should fit in one layer). Finely chop or crush the garlic, mix it with the parsley and sprinkle over the fish. Pour on the remaining oil, dot the fish with the butter, then bake for 15 minutes. Turn the fish over and bake for another 15 minutes. When it's ready the fish should be tender.
- Serve it straight away - perhaps with a light salad and Italian bread.
Baccala in Umido - Stewed Salt Cod
This is another easy way of cooking salt cod.
Ingredients
- 900g / 2 lb baccala
- 4 tbsp olive oil
- 225g / 8 oz whole baby onions - peeled
- 350g / 12 oz potatoes, peeled and sliced
- 400g / 14oz tinned chopped tomatoes
- 2 tbsp tomato puree
- salt, black pepper for seasoning
Method
- Soak and prepare the salt cod as in the previous recipe.
- Heat the olive oil, cook the onions gently in a large pan until they're golden brown.
- Add the chunks of baccala and sliced potatoes.
- Drain the tomatoes, keep the juice aside, and mix the tomatoes with the tomato puree. Pour it over the fish/potato mix.
- Season with the salt and black pepper
- Cover and cook it gently for about 40 minutes, turning the fish every so often. If it gets too thick, add a little of the tomato juice.
- The dish will be ready when the baccala and potatoes are tender. The sauce should be quite thick.
It can be eaten straight away, with some nice Italian bread.
The copyright of the article Salt Cod with Parsley Recipe in Regional Italian Specialties is owned by Rebecca Ford. Permission to republish Salt Cod with Parsley Recipe must be granted by the author in writing.
