Best Christmas Eve Baccala Soup Recipes

CHRISTMAS EVE BACCALA (SALT COD WITH POTATOES & TOMATOES)

Christmas Eve Baccala (Salt Cod With Potatoes & Tomatoes) image

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

Ingredients

1 lb dried cod, prepared as follows in directions (baccala)
2 tablespoons olive oil
3 medium potatoes, peeled and diced small
2 medium onions, peeled and diced
1 (16 ounce) can italian peeled plum tomatoes, coarsely chopped (with the juices)
1/2 cup chopped flat-leaf Italian parsley
1/2 cup seedless raisin, plumped in warm water and drained
1/4 cup pine nuts, lightly toasted in a dry skillet on the stove (pignoli)
2 tablespoons capers, rinsed and drained
1/4 cup green olives in brine, pitted and sliced
1 teaspoon salt
1 1/2 teaspoons fresh ground black pepper

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

BACCALA SOUP

Baccala Soup image

Baccala is salted dried codfish. It needs to be soaked in water for two days to remove the salt and to reconstitute the fish. The flavor is distinct. This recipe was my mothers, it was and still is served every Christmas Eve in our home:)

Provided by Antifreesz

Categories European

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

1 -1 1/2 lb dried salt cod fish, "baccala"-soaked
1/2 cup oil, a good olive oil
2 small onions, sliced
3 garlic cloves, chopped
2 stalks celery, diced
1 bay leaf
1 tablespoon parsley, chopped
1 (28 ounce) can crushed tomatoes
3 medium potatoes, chunked
3 cups water
1/2 teaspoon pepper
1/2 teaspoon thyme

Steps:

Soak baccala in a deep pan/bowl filled with water for 2 days;changing water once a day.
Cut fish up into 4 inch squares;set aside.
In pot on a medium low flame; put oil,onion and garlic; brown gently.
Add celery,bay leaf,thyme and parsley; continue browning for 1-2 minutes.
Add tomatoes; cook 5 minutes.
Add potatoes; cook 10 minutes.
Add fish; cover and lower flame.
Cook slowly; 40 minutes or until potatoes and fish are done.
Stir in pepper at end of cook time.

Nutrition Facts : Calories 519, Fat 20.5, SaturatedFat 2.8, Cholesterol 115.1, Sodium 5518.5, Carbohydrate 31.5, Fiber 5.6, Sugar 2.1, Protein 52.4

BACCALA ALLA CALABRESE

Baccala alla Calabrese image

Provided by Food Network

Categories side-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

1/2 white onion, finely chopped
2 tablespoons extra virgin olive oil
1 clove garlic, finely minced
2 vine ripe tomatoes, peeled, seeded and evenly diced
12 Calabrese olives (you may substitute Calamata)
2 bay leaves
4 or 5 fresh basil leaves, chopped
2 cups light chicken stock
2 pounds baccala, rehydrated
2 medium potatoes, peeled, cut 1/2-inch dice
Pinch crushed hot pepper
Salt and fresh pepper to taste (judiciously, as the baccala will impart some salt to the dish)

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.