Best Baccalà Alla Livornese Recipes

Baccalà alla Livornese image

Provided by Pierre Ley

Categories Fish

Time 30m

Number Of Ingredients 8

1 lb salted cod
1/2 lb tomatoes, canned whole
1 clove garlic
2 rosemary sprigs
1 Tbsp italian parsley, chopped
flour, to dust cod
salt and pepper, to taste
5 Tbsp olive oil, extra virgin

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.

Florentine Style Baccalà image

Provided by Phil Franco

Categories European

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7

2 lbs soaked salt cod fish (cut into two-inch slices across the grain and floured)
1/2 cup olive oil
2 -3 crushed pealed garlic cloves
fresh ground pepper
white wine
1 lb pealed seeded fresh tomatoes or 3/4 lb canned tomato
1 bunch parsley, minced

Steps:

PREPARATION:.
Heat the oil in a pan and add the garlic. When it's lightly browned, add the fish, shifting it about gently lest it stick. When one side's browned, turn it gently and brown the other. Add a pinch of freshly ground pepper (salt shouldn't be necessary) and sprinkle with a little bit of wine.
When the wine has evaporated, add the tomatoes and continue cooking for a few minutes, till the sauce is cooked; sprinkle with the minced parsley and serve hot. Serves four.
Baccalà alla fiorentina is often served with plain boiled chick peas.
If you add a shredded hot pepper to the tomato sauce, you will have baccalà alla Livornese.

Nutrition Facts : Calories 920, Fat 32.6, SaturatedFat 4.8, Cholesterol 344.7, Sodium 15945.1, Carbohydrate 5.1, Fiber 1.5, Sugar 3, Protein 143.6

Florentine style Baccalà Recipe - Baccalà alla Fiorentina Recipe image

Provided by á-25630

Number Of Ingredients 7

2 pounds (1 k) soaked baccalà (link to instructions below) cut into two-inch slices across the grain and floured
1/2 cup of olive oil
2-3 crushed pealed cloves of garlic
Freshly ground pepper
White wine
1 pound (450 g) pealed, seeded fresh tomatoes or 3/4 pound canned tomatoes.
A bunch of parsley, minced

Steps:

Heat the oil in a pan and add the garlic. When it's lightly browned, add the fish, shifting it about gently lest it stick. When one side's browned, turn it gently and brown the other. Add a pinch of freshly ground pepper (salt shouldn't be necessary) and sprinkle with a little bit of wine. When the wine has evaporated, add the tomatoes and continue cooking for a few minutes, till the sauce is cooked; sprinkle with the minced parsley and serve hot. Serves four. Baccalà alla fiorentina is often served with plain boiled chick peas. If you add a shredded hot pepper to the tomato sauce, you will have baccalà alla Livornese. A wine? White, and since we're in Tuscany, Vernaccia di San Gimignano