UNCLE VINCENT'S CHRISTMAS EVE BACCALA
Provided by Food Network
Categories appetizer
Time P1DT1h10m
Yield 12 servings
Number Of Ingredients 9
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
Provided by Food Network
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 12
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
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
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 WITH ONIONS AND TOMATOES
Provided by Moira Hodgson
Categories dinner, easy, main course
Time 1h15m
Yield 12 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Heat the oil in a large flat ovenproof dish. Saute the onions and garlic in the oil.
- Arrange the pieces of salt cod on top and add the herb bouquet, tomato puree, tomatoes, and white wine. Season with pepper, sprinkle with bread crumbs and dot with butter.
- Bake for one hour and serve in the same dish, garnished with capers and lemon slices.
MARIA'S PORTUGUESE BACALAU
This is a traditional Portuguese dish that brings back memories of mom. It is not only tasty but it is always a hit at parties. Plan ahead, because the salted cod needs to soak for 24 hours.
Provided by BINGADING
Categories World Cuisine Recipes European Portuguese
Time P1DT2h
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 701 calories, Carbohydrate 25.2 g, Cholesterol 277 mg, Fat 31.3 g, Fiber 2.5 g, Protein 77.1 g, SaturatedFat 7 g, Sodium 8223.1 mg, Sugar 1.5 g
SALT COD WITH TOMATOES AND CAPERS (BACCALà ALLA VESUVIANA)
In Italy, this recipe is a classic holiday dish. For Christmas Eve, it would generally be served at room temperature, as part of a buffet.
Provided by Mario Batali
Categories Christmas Dinner Seafood Cod Christmas Eve Simmer Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6 as an appetizer or 4 as a main-course
Number Of Ingredients 9
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.
BACCALA
This recipe for baccala (cod baked in spicy tomato sauce) comes courtesy of chef Pasquale Martinelli of Bellavitae restaurant.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 8
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.
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- Soak fish in water for 24 hours. Drain and put fresh water to cover. You can repeat this process if the cod is still too salty.
- Boil until fish is tender, about 20 minutes. Drain. Once it is cool enough to handle, flake by hand.
- In a large skillet, heat oil. Add onion and garlic and saute for a few minutes, until onions are translucent. Add tomatoes and wine and cook on medium-high heat for about 3-4 minutes, until alcohol has been cooked out.
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