Baccala In Red Sauce Recipes

SALT COD (BACCALÁ) IN TOMATO SAUCE

Steps:

• Place the baccalà in a large bowl and cover with cold water. Cover the bowl with plastic wrap and place it in the refrigerator to soak for 2 days, changing the water twice a day to remove the salt. Note: If you skimp on this very important step, the fish will be far too salty to eat. After soaking, drain the fish and cut it into large pieces, about 4" square. Remove any skin or bones. In a deep skillet, heat the olive oil over medium heat. Add the onions and sprinkle with a pinch of salt. Sauté until they become soft and transparent. Add the cod and brown it lightly on both sides, about 5 minutes. Mix the water into the tomato puree and pour it over the fish. Add the chopped olives and bring the mixture to a low simmer. Cover and cook for about 45 minutes. Stir occasionally, breaking up the fish as you do. Serve fish in deep bowls with crusty Italian bread or, over rice or your favorite pasta.

BACCALA IN RED SAUCE

Steps:

• Soak cod in water for 2 to 3 days, refrigerated, changing water every day. In large casserole, heat oil and add onion and celery. Saute until golden brown. Add olives. Add white wine. Reduce by half. Stir in tomatoes and broth. Bring to a boil. Lower to simmer. Add potatoes and cod and cook until cod breaks off with a fork and the potatoes are tender. Taste, add parsley and season with salt and pepper. Serve hot.
• Salt may not be necessary.

BACCALA ALLA ROMANA

Steps:

• Be sure to soak the fish for 2 days in fresh water. Change water every 5 hours. Begin by soaking the raisins in tepid water and toasting the pine nuts until golden. Cut the fish into 2 large fillets. Place a large pan over a medium flame, add the olive oil and cook fish until it begins to brown. At this point add the onion, garlic, and chili. When tender add the chopped tomatoes and cook about 10 minutes. Gently remove the fish and add the raisins, pine nuts, and a squeeze of fresh orange juice to the tomatoes. Serve the fish with ample sauce while hot.;

SALT COD WITH TOMATOES AND CAPERS (BACCALà ALLA VESUVIANA)

Steps:

• In large bowl, combine cod with water to cover by 2 inches. Cover and refrigerate, changing water 3 times a day, 1 to 3 days (see cooks' note, below). Refrigerate until ready to use.
• In small bowl, combine capers with water to cover by 1 inch. Cover and refrigerate 1 day, changing water 3 times.
• Drain and rinse capers, then squeeze dry. Drain cod and pat dry, then cut into 4- by 2-inch pieces.
• In heavy 6- to 8-quart pot over moderate heat, heat 3 tablespoons oil until hot but not smoking. Add onion and sauté until softened and golden, 3 to 4 minutes. Add red pepper flakes, capers, tomatoes and juice, and salt. Using wooden spoon, gently crush tomatoes. Bring to simmer, then carefully add cod. Add parsley and 1/4 cup mint and gently spoon some of sauce over cod. Simmer, uncovered, until cod is tender and heated through, about 5 minutes.
• Using slotted spatula, transfer cod to serving platter. Remove pot from heat and stir in 3 tablespoons olive oil. Spoon sauce over fish, then sprinkle with remaining 1 tablespoon mint and 1 tablespoon olive oil. Serve warm or at room temperature.