Best Baccala Recipes

SALT COD WITH TOMATOES AND CAPERS (BACCALà ALLA VESUVIANA)

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.

BACCALA SALAD

Steps:

• Soak cod for 2 to 3 days, refrigerated, changing water regularly. In large pot, bring 6 quarts of water to a boil, add cod and cook until fish breaks off easily. Strain and cool. After it cools, remove skin and bones, if there are any, and break into bite size pieces. In medium saute pan heat oil and saute garlic for 2 to 3 minutes. Cool.
• In a bowl, add cod, pour oil and garlic over, add lemon juice, peppers, olives, capers, parsley and salt and pepper, to taste. Place in serving platter and serve at room temperature.

BACCALà ALLA LIVORNESE

Steps:

• 1. Cod should be soaked for 3 days in cold water (keep in the fridge and change water twice a day)prior to using. When making the stew, start by removing the skin, and the bones, from your cod. Cut into large chunks and dust with flour.
• 2. Heat oil in your favorite stewing pot, add garlic clove split in two. When it starts sizzling, add the pieces of cod. Add the rosemary sprigs. Season with pepper (don't add salt at this point as the cod is very salty). Lightly brown fish on both sides. Remove cod and reserve.
• 3. Add the tomatoes, and make sure you scrape off all the bits of fish that stuck to the bottom of the pot and they blend in with the tomatoes. Crush tomatoes with a wooden spoon to obtain a nice sauce, cover and and leave to simmer for 5 min.
• 4. Add the cod, cover and allow to cook for another 5 mins. The cod will "soak up" all the flavor from the sauce! Check sauce for salt (it probably won't be necessary to add any)before serving, and garnish with the chopped parsley. Watch a video of how I prepare this dish by clicking on the "video" icon underneath the picture on this page.

BACCALà MANTECATO: A SAVORY SPREAD OF WHIPPED SALT COD

Steps:

• When the baccalà is sufficiently soaked, cut it into small pieces-6 inches or so-and put them in a saucepan or deep skillet with at least an inch of water to cover. Bring to a boil, set the cover ajar (rest it on a wooden spoon set on the rim of the pan), and cook at a steady bubbling boil for 20 minutes or more, until the cod is easy to flake but still has body and shape. Don't let it start to break apart. Lift it out of the cooking water, and let it drain and cool in a colander. Reserve a cup of the cooking water.
• Meanwhile, rinse the potato but leave it whole and unpeeled. Put it in a small pot covered with cold water. Bring to the boil, and cook steadily until you can easily pierce the potato with a knife blade.
• Let it cool, and peel it.
• Set up the electric mixer and flake all the fish into the bowl. Beat with the paddle at low speed to break the fish up more; drop in the minced garlic, and beat at medium speed while you pour in half the olive oil very gradually in a thin stream, then add the potato and incorporate it; continue beating at low speed as you gradually add the rest of the oil.
• Now raise the speed to high and whip the fish to lighten it.
• Reduce the speed to medium and incorporate the half-and- half gradually, then whip at high speed again. At this point the whipped cod should be smooth and fluffy, almost like mashed potatoes but with texture. If it is very dense, you can thin it with the cooking water (but be careful: too much water will make it too salty).
• Finally, season with pepper and beat it in to blend. If you use a food processor instead of a mixer, follow the same order of additions, and process as needed to form a light, smooth spread. Put the spread in containers and store sealed, in the refrigerator, for up to a week. You can also freeze baccalà mantecato; the texture will not be as creamy, but it will have good flavor and makes a delicious pasta sauce.

INSALATA DI BACCALA: COD SALAD

Steps:

• Cut the hydrated cod into 2-inch by 2-inch pieces. In a large pot of cold water, add the carrot, celery, and onion. When the water begins to simmer, add the cod pieces and cook for about 5 minutes, or until the cod begins to flake. Once cooked, remove the skin and any odd bone you may find. Break up the cod and place in a salad bowl with the olives, parsley, olive oil, and salt, to taste. Mix well. Let the salad rest in the refrigerator or serve immediately.

BACCALA

Steps:

• Preheat oven to 450 degrees. Divide garlic and tomato sauce evenly between 4 small earthenware dishes. Place 5 pieces cod in each dish. Sprinkle 1 tablespoon capers, 1 teaspoon olio santo, 1/2 teaspoon oregano, and a pinch of salt over cod in each dish. Bake until cod is cooked through, 15 to 20 minutes. Serve with baguette slices.

BACCALA SALAD

Steps:

• Place cod in a large bowl of cold water. Refrigerate for 4 to 5 days, changing water each day.
• Drain cod and cut into 3-inch pieces. Transfer to a large saucepan, cover with water, and bring to a boil over medium-high heat. Reduce heat to medium and cook until fish is easily flaked with a fork, 15 to 20 minutes. Drain and transfer cod to a bowl filled with cold water until cooled, 10 to 15 minutes.
• Meanwhile, in a large bowl, whisk together olive oil, lemon juice, olives, garlic, and basil; season with salt and pepper.
• Drain cod and flake with a fork. Add to bowl with olive oil mixture; toss to coat. Refrigerate at least 1 hour before serving. Serve chilled or at room temperature.

BACCALA ALLA CALABRESE

Steps:

• In a large pot, saute the onions in the olive oil over medium heat until they are translucent, about 3 to 4 minutes. Add the garlic and saute 1 minute. Add the tomatoes, olives, bay leaves, and basil and allow to simmer for roughly 10 minutes. Add the chicken stock, baccala and potatoes; allow to simmer for another 10 to 15 minutes or until potatoes are tender. Season with salt and pepper, to taste and serve immediately.

BACCALA FRITTO " FRIED SALT COD"

Steps:

• Cut soaked, skinless and boneless Cod into into bite size pieces so they can cook all together quickly in the pan.
• Heat oil in pan,use 1/2 cup or try for 1/2inch at least in pan (depending of size of pan being used).
• While cod is moist but not dripping wet, dredge well in flour.
• Shake off excess and don't worry if patches of flour look to thick.
• With hot oil, fry cold without crowding the pan and turn pieces when lightly golden.
• Drain well on rack or paper towels.
• Serve almost immediately or at room temperature.
• Fry parsley by putting into hot oil for a few seconds or till it becomes crisp.
• Place fish on serving platter with parsley and lemon wedges.

ROSé'S BACCALà SALAD

Steps:

• Put cod in a large bowl and cover with cold water by 2 inches. Soak cod, chilled, changing water 3 times a day, up to 3 days (see cooks' note, below). Drain and chill until ready to use.
• Drain cod and transfer to a 5- to 6-quart pot with 1 1/2 quarts water. Bring just to a simmer and remove from heat. (Cod will just flake; do not boil or it will become tough.) Gently transfer cod with a slotted spoon to a platter to cool slightly.
• Shred cod and stir together with celery, garlic, olives, roasted peppers, parsley, and basil.
• Stir together lemon juice, vinegar, sugar, and oil, then pour over salad, tossing to coat well. Season with pepper and chill, covered, at least 1 1/2 hours for flavors to develop.

SALT COD (BACCALÁ) IN TOMATO SAUCE

Steps:

• Place the baccalà in a large bowl and cover with cold water. Cover the bowl with plastic wrap and place it in the refrigerator to soak for 2 days, changing the water twice a day to remove the salt. Note: If you skimp on this very important step, the fish will be far too salty to eat. After soaking, drain the fish and cut it into large pieces, about 4" square. Remove any skin or bones. In a deep skillet, heat the olive oil over medium heat. Add the onions and sprinkle with a pinch of salt. Sauté until they become soft and transparent. Add the cod and brown it lightly on both sides, about 5 minutes. Mix the water into the tomato puree and pour it over the fish. Add the chopped olives and bring the mixture to a low simmer. Cover and cook for about 45 minutes. Stir occasionally, breaking up the fish as you do. Serve fish in deep bowls with crusty Italian bread or, over rice or your favorite pasta.

BACCALA WITH ONIONS AND TOMATOES

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.

SALT COD (BACALHAU, BACALAO, MORUE, BACCALà) STEW

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.

MOMS - BACCALA SALAD (INSALATA DI BACCALA)

Steps:

• Boil the *rinsed cod for around 15 minutes.
• Let the cod cool.
• In a large bowl flake the cod.
• Mix in the chopped Parsley.
• Add the extra Virgin Olive Oil and Lemon Juice - mix.
• Add the Black Olives, Spanish Olives, and pepper flakes - mix.
• Add salt if needed and enjoy.

OVEN-ROASTED BACCALÀ WITH POTATOES

Steps:

• Prepare and soak your baccalà at least 3 days prior. Learn how to prepare your Christmas baccalà here. Preheat your oven to 375˚F. Rinse the cod for a last time; dry it well and cut into small pieces. In a shallow casserole dish, toss the potato rounds and onion slices with the butter and olive oil. Add the baccalà and gently toss. Season with crushed red and black peppers. Cover the casserole with foil and place into the oven. Roast for about 30 minutes, or until the potatoes are tender. Add a bit of water, about 2 tablespoons, if needed, during cooking; continue to stir while cooking, but gently to avoid breaking the fish. Season with salt, if needed. Serve drizzled with extra virgin olive oil.

BACCALA MANTECATO (SALT COD IN MILK SAUCE)

Steps:

• Put enough cold water to cover the fish in a pot with the fish, carrot, celery, and onion, and bring it to a boil over medium heat. As soon as the water boils, remove from the heat and let the pot stand for 5 minutes, then remove the fish with a skimmer and lay it on absorbent paper to drain and cool. When the baccala is cool enough to handle, remove all the bones, a necessarily manual operation. Do not remove the skin, however.
• Put the milk in a pan over low heat, and heat it until it is hot, taking care not to boil or burn it. Meanwhile, crumble the baccala by hand and put it in a bowl. Use a pestle to pulverize the fish, stopping every now and then to whisk in, alternately, trickles of oil and hot milk. Go back and forth between using the pestle and whisk. Continue to beat tirelessly; the process should take about 15 minutes. Salt is not normally necessary, but do add some black pepper. If the mixture gets too cold to mix well during the mashing, reheat it in a bain-marie until it is sufficiently malleable. You should also reheat it until it's warm when you are about to serve it. Accompany it with croutons of fried white bread or fried polenta.

CHRISTMAS EVE BACCALA SALAD

Steps:

• Soak cod for 2 to 3 days, refrigerated, changing water regularly. In large pot, bring 6 quarts of water to a boil, add cod and cook until fish breaks off easily. Strain and cool. After it cools, remove skin and bones, if there are any, and break into bite size pieces. In medium saute pan heat oil and saute garlic for 2 to 3 minutes. Cool. In a bowl, add cod, pour oil and garlic over, add lemon juice, peppers, olives, capers, parsley and salt and pepper, to taste. Place in serving platter and serve at room temperature.

MARIO'S BACCALA RAVIOLI

Steps:

• Soak baccala in water for 2 days in the refrigerator, changing the water occasionally. Drain, and cut into 2-inch pieces.
• Mound flour in the center of a large board. Make a well in the middle, and add eggs and 1 tablespoon oil. Using a fork, beat eggs and oil until thoroughly combined. Begin to incorporate flour, starting with the inner rim of the well. The dough will come together when half the flour is incorporated. Keep working dough until all flour is incorporated.
• Start kneading dough using the palms of both hands. Once dough is a cohesive mass, remove it from the board; scrape up and discard any leftover bits. Lightly flour the board, and continue kneading for 6 minutes more. The dough should be elastic and slightly sticky. Wrap the dough in plastic, and allow to rest for 30 minutes at room temperature.
• Place baccala in the bowl of a food processor, and pulse until it is broken up but not completely smooth. Transfer fish to a large bowl, and add riced potato, 3/4 cup olive oil, rosemary, and chives. Stir well to combine. Season with salt and pepper; set aside.
• Working quickly, roll out pasta to the thinnest setting on a pasta machine, and place on a lightly floured board. If using a ravioli pin: Cover the pasta with a 1/4-inch-thick layer of the fish mixture. Place a second sheet of pasta over it, and press down lightly with your hands. Lightly flour the ravioli pin. Carefully roll the two sheets together with the ravioli pin, forming the ravioli. Use the dull edge of a knife to seal the edges together. Cut ravioli to separate. Transfer to a baking sheet dusted with semolina.
• If not using a ravioli pin: Cut a single sheet of pasta at a time into 2-by-1-inch rectangles. Place a teaspoon of the fish mixture into the center of each rectangle, and fold the pasta to form a 1-inch square, pressing the edges to seal. Repeat with remaining dough and filling.
• Bring 8 quarts of water to a boil, and add 3 tablespoons salt. Drop in ravioli, and cook until tender, 6 to 7 minutes. Meanwhile, in a large saute pan, combine tomato sauce, thyme, red-pepper flakes, and mint. Add the remaining 3 tablespoons oil, and place over medium heat. Drain ravioli, reserving a cup of the cooking water; add ravioli to the pan with the tomato sauce, and toss to coat. Adjust the consistency of the sauce with cooking water, and serve immediately.

BACCALA ALLA PIZZAIOLA: COD WITH TOMATO

Steps:

• Ready to use, hydrated cod can be found at most fish shops. However, if you choose to buy dry salted cod, soak it in a large bowl of cold water for 2 to 3 days, changing the water 3 to 4 times a day. This will rehydrate the cod and ensure that it is not too salty.
• Cut the cod into 2 by 2-inch pieces. Lightly dredge the cod in flour, shaking off any excess, and set aside.
• In a large saucepan, heat 1 cup of the extra-virgin olive oil. Make sure the oil is hot before adding the cod, otherwise the cod will absorb the excess oil. Cook until golden brown on both sides.
• In another saucepan, heat the remaining 1/4 cup oil. Add the garlic, chili peppers, and capers, and let cook for a few minutes. Add the plum tomatoes along with the juices and crush some of the plum tomatoes with a wooden spoon. Add the oregano, season with salt, and cook for 5 minutes.
• Put the cod in the sauce and cook for an additional 2 minutes. Sprinkle the dish with fresh parsley and serve warm or at room temperature.

CHRISTMAS EVE BACCALA SOUP

Steps:

• Soak the cod in cold water to cover in a cool spot or refrigerator for at least 24 hours or up to 3 days, changing the water frequently. After 24 hours, break off a tiny piece of fish and taste for saltiness. If fish is still quite salty, continue soaking until water is very clear and fish is almost sweet in taste. Place potatoes in cold water to cover. Bring to a boil over high heat and cook for about 15 minutes or until potatoes are almost cooked through. Drain. Heat oil in a large, heavy bottomed casserole over medium heat. Add the celery and saute for about 5 minutes, then add the onion and saute until vegetables begin to get soft. Add the olives and saute for an additional minute. Stir in the tomatoes and their juice. Bring to a boil. Lower heat and simmer for 10 minutes. Stir in broth and return to simmer. Stir in the potatoes and the soaked baccala and simmer for about 10 minutes or until the potatoes are cooked and the baccala flakes when poked with a fork. Taste and, if necessary, add salt. Serve hot. Note: Often, salt cod dishes will require no additional salt. Therefore, always taste before adding any seasoning.