Italian Baccala Recipe With Potatoes Food

BAKED BACCALA AND POTATOES

Steps:

• Soak the Baccala` for 12 hours in fresh water to remove the saltiness. Depending on the thickness of the baccala` you may have to soak it longer. Change the water every 3 hours. In a deep oven pan, coated with olive oil, add the scallions cut to pieces, some potatoes cut in small cubes and a few pieces of tomatoes. Add a layer of potatoes cut in wedges. Over the potatoes spread some scallions, tomatoes, olives and some grated cheese. Spread the Baccala` over the potatoes. Add some more pieces of scallions, tomatoes and olives. Fill the oven pan with water till 1/2 inch to the border of the pan. Place the oven pan on the stove and cook the entire content for 30 min. at medium flame. Then place in the oven and cook for an additional 30 min. at 400F.

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 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 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.

CHRISTMAS EVE BACCALA (SALT COD WITH POTATOES & TOMATOES)

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!).