Baccala Soup Food

BACCALA SOUP

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.

BACALHAU (PORTUGUESE SALT COD STEW)

Steps:

• Preheat the oven (optional): If you plan to bake the bacalhoada, instead of simmering it on the stove, preheat the oven to 350°F.
• Simmer the salt cod in milk and/or water: Put salt cod in a saucepan. Add enough milk, water, or a mixture of milk and water to just cover. Bring mixture to a simmer. Let simmer for a couple minutes. Remove the fish and set aside.
• Parboil the potatoes and slice: Parboil the potatoes for 20 minutes (you can cook them in the water you used to cook the fish if you want). Slice potatoes into 1/4-inch thick rounds.
• Cook on the stovetop or bake: Place on stovetop on medium heat, and cook, covered, for 30 minutes. Or bake, covered in a preheated 350°F oven for 30 to 40 minutes, or until everything is completely cooked through. Serve with sides of rice and salad, or some crusty bread.

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.

UNCLE VINCENT'S CHRISTMAS EVE BACCALA

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.

BACCALA STEW {SALTED COD STEW}

Steps:

• Cut the potatoes into 2-inch pieces and boil in unsalted water for 5 minutes.
• Drain, then set aside.
• Remove any skin from the fish, and cut it into 2-inch pieces.
• Dust the pieces of fish with the flour.
• In a heavy bottomed pot, heat the olive oil over medium heat, then fry the fish on all sides until lightly browned, about 2 minutes per side.
• Remove the fish from the pot and set aside.
• Add the onion and celery to the pot, and cook over medium heat for 8 minutes.
• Pour in the wine, cooking over high heat until almost evaporated, about 5 minutes.
• Add the stock, chili flakes, tomatoes, olives, and capers to the pot and bring to a boil.
• Add the potatoes reduce the heat to a simmer and cook for 5 minutes.
• Return the fish to the pot, season with pepper and parsley, cover, and simmer for 20 minutes.
• Serve immediately in individual bowls.

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.

ZUPPA DI BACCALA - BACCALA SOUP RECIPE

Steps:

• Heat oil and add garlic cooking a couple of minutes. Add onion and fennel slices. Cook about 6 minutes until just tender. Increase heat and add wine. Cook down 3-4 minutes. Add potatoes Now add the tomatoes. Add fresh herbs, bay leaf, fennel fronds, and red pepper flakes. Add water.Bring to boil and reduce heat to simmer until potatoes 10-12 minutes. Cut the fish into pieces about 2 inches long. Add Cod. Cover and simmer - do not boil - for about 30 minutes or until the fish is tender and potatoes are fully cooked. Check for seasoning and adjust. Remove bay leaf!! The experience of having one in your mouth can be unpleasant and may cause choking. I like to serve this over a thick slice of Italian crusty bread first brushed with olive oil. For the photo, I used a thick slice of delicious and fresh Potato Rosemary Bread. A drizzle of Extra Virgin Olive Oil completes the experience. Troppo Bella!

MARIA'S PORTUGUESE BACALAU

Steps:

• Soak the dried salted cod in cold water for 24 hours, changing the water several times.
• Bring a large pot of water to a boil. Add the soaked cod, and boil for about 5 minutes, or until fish flakes easily with a fork. Remove cod from water, and save water for cooking potatoes. Remove skin and bones from the cod, and flake the meat into pieces using a fork. Set fish aside in a large bowl.
• In a small bowl, stir together the olive oil, 1 clove of garlic, 1 tablespoon of parsley, red pepper flakes, and black pepper. Pour over the fish, and toss lightly to coat.
• Preheat the oven to 350 degrees F (175 degrees C). Place the potatoes into the fish water, and bring to a boil. Cook for 20 minutes, or until tender. Drain under cool water, peel and cut into 1/4 inch slices.
• While the potatoes are cooking, melt the butter in a large skillet over medium heat. Add the onions, and saute until golden and caramelized. Stir one clove of garlic into the onions. Set aside.
• Layer half of the potato slices in the bottom of a greased 8x11 inch baking dish. Cover with half of the cod, then half of the onions. Repeat layers, ending with onion.
• Bake for 15 minutes in the preheated oven, until lightly browned. Before serving, garnish the top with green and black olives, and hard-cooked eggs. Sprinkle with remaining parsley.