BACCALà MANTECATO: A SAVORY SPREAD OF WHIPPED SALT COD
Provided by Lidia Matticchio Bastianich
Categories Condiment/Spread Milk/Cream Food Processor Mixer Fish Garlic Potato Appetizer Cod
Yield makes about 4 cups
Number Of Ingredients 9
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.
LIDIA BASTIANICH'S BACCALA MANTECATO (CREAMY WHIPPED SALT COD)
Recipe courtesy of executive chef Dan Swinney, Lidia's Kansas City, and executive chef Eric Wallace, Lidia's Pittsburgh.
Categories Lidia Bastianich Creamy Whipped Salt Cod Baccala Mantecato salt cod
Yield 1
Number Of Ingredients 6
Steps:
- Soak the salt cod overnight in a large bowl of cold water, changing the water often, to remove the excess salt. Cut the cod into 6-inch pieces and put them in a saucepan with water to cover by 1 inch. Bring the water to a boil and cook the salt cod for about 20 minutes, until it just begins to flake. Do not let the fish break apart. Remove the cod to a colander to drain and cool.
- Meanwhile, rinse the russet potato, but leave it whole and unpeeled. Cook the potato in its skin until it is cooked through and easily pierced with a knife. Let it cool, and then peel the skin away with the back side of a knife.
- Set up a food processor with steel knife blade. Put in the cooked salt cod and pulse it a few times to break up the fish. Add the minced garlic and pulse a few more times. Add the potato and light cream and turn the food processor on. Puree the mixture while adding the olive oil in a thin stream. If the mixture is too dense, thin it with some of the cod poaching liquid. Season with freshly ground pepper. The baccala is best served warm as a spread for grilled country bread or crostini, or even as a dip for crudités.
WHIPPED SALT COD WITH ROASTED PEPPERS AND PARSLEY
The drying of meats and fish is the oldest method of preservation. Salt cod (cod that has been both salted and dried) has been around for 500 to 1,000 years, since European fishing fleets discovered the rich cod supplies of the north Atlantic. The result was widespread use of salted cod, as in baccalà (Italian), bacalhau (Portuguese), klippfisk (Scandinavian), morue (French), and saltfiskur (Icelandic). Why go through the lengthy process of desalting a fish that you could buy fresh? Flavor, for starters; if cod were fresh ham, salt cod would be its prosciutto. And texture; salt cod is supple and chewier than fresh cod. A rare treat to eat, salt cod also happens to hold up well in a sandwich. We've opted for the traditional pairing of salt cod with roasted red peppers, whose sweetness is a natural fit with the cod.
Yield makes 8 bruschette (2 per person)
Number Of Ingredients 15
Steps:
- Submerge the cod in cold water and refrigerate for a few hours. Change the water and continue soaking overnight.
- Remove the soaked cod from the fridge and drain. In a medium pot, bring the milk, cod, and potatoes to a simmer and add the thyme and bay leaf. Cook until the potatoes are fork-tender. Remove from the heat, transfer the cod and potatoes to a food processor or mixing bowl, and discard the milk and herbs. Add the cream and blend or mash (with a fork) until smooth. Add 1 teaspoon oil and season with salt, if necessary. Set aside.
- Preheat the oven to 350°F.
- In a small bowl, combine the garlic, butter, a pinch of salt, and lemon juice. Using a spoon, mix the ingredients well until smooth.
- Slice the baguette on the bias into 8 pieces. Spread the garlic butter on one side of each slice and toast on a rack in the oven. Remove and place the whipped salt cod on the buttered side of the bread, topped with the peppers and parsley. Drizzle with a little olive oil, season with pepper, and serve.
COD WITH PARSLEY SAUCE
A WW recipe with my changes - still only 4 points. Try with Basil or Tarragon instead of Parsley for a change
Provided by Shahana
Categories < 30 Mins
Time 25m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Heat milk in skillet; add cod fillets, cover and poach 4 - 5 minutes.
- Using a slotted spoon transfer to a serving platter and keep warm RESERVE MILK.
- In saucepan, melt margarine; add flour and cook over low heat 2 minutes until bubbly.
- Remove form heat; whisk in hot milk and chicken broth; add parsley, salt and pepper.
- Return to low heat and cook, stirring constantly about 3 minutes until sauce thickens.
- Pour over fish; garnish with parsley sprigs, if desired.
Nutrition Facts : Calories 272.2, Fat 5.6, SaturatedFat 1.1, Cholesterol 100.6, Sodium 397.7, Carbohydrate 8, Fiber 0.2, Sugar 0.1, Protein 44.6
SALT COD WITH GARLIC, OIL, LEMON AND PARSLEY SAUCE
Provided by Moira Hodgson
Categories dinner, main course
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Drain the salt cod and rinse thoroughly. Put the fish in cold water in a large saucepan and bring to a simmer. Let it simmer for 10 minutes, no more, or it will become tough. Cool to tepid in the water.
- Mix together the garlic, parsley and lemon juice. Slowly add the oil, beating with a fork, to form an emulsion. Add the pepper flakes and salt to taste.
- To serve, cut the cod into pieces. Arrange it on a platter garnished with parsley and serve the sauce separately in a sauce boat.
Nutrition Facts : @context http, Calories 514, UnsaturatedFat 18 grams, Carbohydrate 2 grams, Fat 23 grams, Fiber 0 grams, Protein 72 grams, SaturatedFat 3 grams, Sodium 7972 milligrams, Sugar 0 grams
SLOW-ROASTED COD WITH BELL PEPPERS AND CAPERS
If you get a fillet that includes the thin, tapered tail end of the cod, fold it underneath so the fillet will cook evenly.
Provided by Claire Saffitz
Categories Bon Appétit Dinner Seafood Fish Cod Bell Pepper Garlic Capers Roast Quick & Easy Quick and Healthy Healthy Onion
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place racks in center and top-most positions of oven; heat broiler. Cut bell peppers in half lengthwise and remove stems, ribs, and seeds; discard. Place bell peppers on a rimmed baking sheet and drizzle with 3 Tbsp. oil; season with salt and black pepper. Toss to coat, then turn cut side down and broil bell peppers on top rack, turning baking sheet front to back halfway through, until skins are blackened all over, 15-20 minutes.
- Transfer bell peppers along with oil and juices on baking sheet to a large bowl and cover tightly with plastic wrap. Let bell peppers sit 10 minutes to steam, which will loosen their skins. Reduce oven temperature to 300°F.
- Uncover bell peppers and peel away charred skin from flesh (don't worry about getting every last bit); discard. Tear flesh into 1/2" strips and place in a shallow 3-qt. baking dish along with all the accumulated juices in the bowl. Add garlic, vinegar, and red pepper flakes and toss well to combine. Taste and season with more salt.
- Nestle cod into bell pepper mixture, drizzle with 2 Tbsp. oil, and season with salt and black pepper. Roast on center rack until flesh is opaque throughout and flakes easily when pressed, 25-30 minutes. Let rest 10 minutes.
- Meanwhile, toss onion, parsley, capers, and remaining 1 Tbsp. oil in a small bowl; season with salt.
- Top fish with onion mixture and serve with bread.
- Do Ahead
- Bell peppers can be roasted 1 day ahead. Peel and let cool; cover and chill.
COD WITH CHANTERELLES AND PARSLEY SAUCE
Chanterelles are extremely costly, but they are very light, so you get a lot of volume for your dollar. You only need an ounce or two per serving here. This is inspired by a delicious main dish I had at a wonderful fish bistro in Paris, L'Ecailler du Bistrot. There the dish was made with brill, a flat white fish with thick, delicate fillets. Brill is not a fish we find easily in the United States (it is a North Atlantic fish but it lives on the European side). I substituted Alaskan cod, which is not nearly as fine a fish, but the dish is still a winner. Halibut and sea bass will also work.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Make the parsley sauce. Bring a small pot of water to a boil, salt generously and add parsley leaves. Blanch for 20 seconds only and transfer to a bowl of cold water. Drain and press leaves against strainer to squeeze out water, then squeeze by the handful. Transfer to a small food processor fitted with the steel blade or a mini-chop and turn on the machine. When chopped leaves adhere to the sides of the machine, stop and scrape down sides with a spatula. Turn on again and add oil with the machine running. Purée until smooth. Transfer to a mortar and pestle and continue to work until smooth. Season to taste with salt and pepper, and set aside.
- Heat oven to 425 degrees. Oil a baking dish that can accommodate all of the fish. Season fish with salt and pepper. Place in baking dish. Drizzle oil over fish, add wine and a squeeze of lemon to pan and cover tightly. Bake 10 to 15 minutes (depending on the thickness of the fillets), until fish is opaque and pulls apart when a fork is inserted.
- While fish is baking, cook mushrooms. Heat a medium-size or large skillet over high heat and add olive oil. Add mushrooms and let them sit and sear for several seconds, then stir and toss in the pan for about 1 minute, until they begin to sweat. Turn heat to medium and add garlic and salt and pepper to taste. Toss or stir in the pan for another minute or two, just until the mushrooms have softened. Add wine and cook, stirring and scraping up any residue from the bottom of the pan, until wine has evaporated. Stir in lemon zest. Taste and adjust seasoning. Turn off the heat.
- When fish is done, tip or spoon some of the liquid from baking dish into parsley purée and stir together with pestle until sauce is smooth and has a creamy consistency.
- Place a piece of fish on each of 4 plates. Spoon parsley sauce onto plate, next to fish. Place mushrooms on parsley sauce and serve.
More about "whipped salt cod with roasted peppers and parsley food"
SLOW-ROASTED COD WITH BELL PEPPERS RECIPE | BON APPéTIT
From bonappetit.com
4.7/5 (13)Estimated Reading Time 5 minsServings 4
- Place racks in center and top-most positions of oven; heat broiler. Cut bell peppers in half lengthwise and remove stems, ribs, and seeds; discard. Place bell peppers on a rimmed baking sheet and drizzle with 3 Tbsp. oil; season with salt and black pepper. Toss to coat, then turn cut side down and broil bell peppers on top rack, turning baking sheet front to back halfway through, until skins are blackened all over, 15–20 minutes.
- Transfer bell peppers along with oil and juices on baking sheet to a large bowl and cover tightly with plastic wrap. Let bell peppers sit 10 minutes to steam, which will loosen their skins. Reduce oven temperature to 300°.
- Uncover bell peppers and peel away charred skin from flesh (don’t worry about getting every last bit); discard. Tear flesh into ½" strips and place in a shallow 3-qt. baking dish along with all the accumulated juices in the bowl. Add garlic, vinegar, and red pepper flakes and toss well to combine. Taste and season with more salt.
- Nestle cod into bell pepper mixture, drizzle with 2 Tbsp. oil, and season with salt and black pepper. Roast on center rack until flesh is opaque throughout and flakes easily when pressed, 25–30 minutes. Let rest 10 minutes.
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