RECIPE FOR SALT COD RECIPES
SALT COD WITH TOMATOES AND CAPERS (BACCALà ALLA VESUVIAN…
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
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.
HOW TO PREPARE SALT COD RECIPE - FOOD.COM
Salt cod is used in many cultures, including Portuguese, Spanish, Scandinavian, and native American Alaskan. It’s actually quite easy to prepare, but its unfamiliarity to many people keeps them from using it. Hopefully this recipe, more of a method, actually, will help! :) It is taken adapted from the collective cookbook “Cooking Alaskan,” and the “Marine Fish Cookbook.” Prep time includes maximum soaking time.
Total Time 24 hours 20 minutes
Prep Time 24 hours
Cook Time 20 minutes
Yield 2 cups cooked, flaked fish
Number Of Ingredients 8
Steps:
- Rinse the salt cod thoroughly under cool running water.
- Place salt cod in a large container of cold water and soak it up to 24 hours prior to preparing the dish, changing the water several times during soaking.
- Rinse the cod again and measure the fillet at the thickest point.
- Place the soaked fish in a saucepan and add cold water to cover, then add the white vinegar, diced carrot, ribs of celery, quartered onion, any spices desired, half a bay leaf, and dried parsley or a few sprigs fresh parsley.
- DON’T add any salt!
- Bring the cold water to boiling then immediately lower the temperature and simmer the cod gently for 10 minutes per inch (remember measuring the thickest point of the fillet?) of thickness.
- When the time is up the cod is now ready to remove the skin and bones, and you can flake it and use it in any recipe calling for cooked cod.
- Note: 1 pound of unprepared salt cod will equal about 2 cups of cooked, flaked fish.
Nutrition Facts : Calories 711.9, FatContent 5.6, SaturatedFatContent 1.1, CholesterolContent 344.7, SodiumContent 15995.6, CarbohydrateContent 10.3, FiberContent 2.3, SugarContent 4.7, ProteinContent 143.6
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Traditionally, Italians dine on seven different fish and seafood dishes (symbolizing the seven sacraments) on Christmas Eve. (By the way, you don't have to wait for Christmas to make this wonderful dish.) This recipe is typical of the Calabrian region of Italy. Have plenty of crusty Italian bread available to scoop up the sauce. And, remember to buy your dried, salted cod (baccala) three days before cooking, so you can prepare it. Buono Natale!!
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- Enjoy & Buono Natale (Merry Christmas!).
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