Italian Style Mock Baccala Recipes

ITALIAN STYLE MOCK "BACCALA"

ITALIAN STYLE MOCK

Categories Fish

Yield 4

Number Of Ingredients 11

Ingredients

4 Scallions, finely chopped
2 Tablespoons chopped parsley
3 Finely Chopped garlic cloves
2 Tablespoons chopped basil
2 Teaspoon dry oregano
2 Teaspoons salt
4 Tablespoons Olive Oil
1 can (28oz)Chunky Style Italian Tomatoes
3/4 Cup of water
2 LBS Cod Loins
1 Pound dry pasta of choice.

Steps:

In a heavy and roomy saucepan, cook firts 7 ingredients on medium heat for 3 minutes. Add tomatoes and cook for a minute before adding the water. Reduce heat to slow and cook for an additional 15 minutes. At this point, start cooking one pound of pasta of choice according to package instructions. Cut fish into 2 inch cubes. Gently drop in tomatoe mixure and cook for 8 minutes. Drain pasta and divide in 4 plates. Add fish on top.

FLORENTINE STYLE BACCALà

Florentine Style Baccalà image

Florentine style Baccalà, or Baccalà alla Fiorentina: This is one of the basic recipes for baccalà and has an enormous number of variations. Some add a half a minced onion to the garlic, and still others fry the fish separately and drain it thoroughly, adding it to the sauce at the last minute. No matter how you make it, it's good. To serve 4:

Provided by Phil Franco

Categories European

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 lbs soaked salt cod fish (cut into two-inch slices across the grain and floured)
1/2 cup olive oil
2 -3 crushed pealed garlic cloves
fresh ground pepper
white wine
1 lb pealed seeded fresh tomatoes or 3/4 lb canned tomato
1 bunch parsley, minced

Steps:

PREPARATION:.
Heat the oil in a pan and add the garlic. When it's lightly browned, add the fish, shifting it about gently lest it stick. When one side's browned, turn it gently and brown the other. Add a pinch of freshly ground pepper (salt shouldn't be necessary) and sprinkle with a little bit of wine.
When the wine has evaporated, add the tomatoes and continue cooking for a few minutes, till the sauce is cooked; sprinkle with the minced parsley and serve hot. Serves four.
Baccalà alla fiorentina is often served with plain boiled chick peas.
If you add a shredded hot pepper to the tomato sauce, you will have baccalà alla Livornese.

Nutrition Facts : Calories 920, Fat 32.6, SaturatedFat 4.8, Cholesterol 344.7, Sodium 15945.1, Carbohydrate 5.1, Fiber 1.5, Sugar 3, Protein 143.6

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