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    You are in: Home / Recipes / Salt -Cod (Baccala) Recipe
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    Salt -Cod (Baccala)

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    20 mins

    45 mins

    Chef #444569's Note:

    My Italian in-laws make a similar dish for Christmas Even Dinner, so I searched the net and found this one on an Italian recipe site. The recipe calls for salt cod, but we used regular frozen cod and let it defrost a bit first. We didn't use pine nuts either as we didn't have any on hand. The raisins may sound unusual, but they add to a very tasty element to this dish. Try it, Im sure you will be pleasantly surprised! from:

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    Units: US | Metric


    1. 1
      Follow the usual procedure to soften the salt cod and cut into 2 oz. pieces. Lightly dust with flour and fry in very hot oil. Remove excess fat by placing it on paper towels. Keep warm.
    2. 2
      Sauté the onions In a separate skillet with 1 tbs. oil. When tender but not brown, add the anchovies, capers, raisins and pine nuts. Add the fried cod to the pan, mix well and cook for one hour or a bit less over low heat. Occasionally baste the top of the cod with the cooking liquids. If it gets too dry, add a few tbs. hot water. When ready, add the chopped parsley, remove from heat and serve.
    3. 3
      This preparation lends itself to several variations. For example, you can add 2 lbs. of peeled, seeded, chopped tomatoes and 1 cup of black olives, cook for 20 mins., and then add the fried cod and bake in the oven at 450ºF for one hour.
    4. 4
      Some prefer this recipe without raisins and pine nuts.

    Ratings & Reviews:


    Nutritional Facts for Salt -Cod (Baccala)

    Serving Size: 1 (514 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 2168.3
    Calories from Fat 1523
    Total Fat 169.3 g
    Saturated Fat 23.6 g
    Cholesterol 348.1 mg
    Sodium 16155.1 mg
    Total Carbohydrate 13.8 g
    Dietary Fiber 1.8 g
    Sugars 6.4 g
    Protein 145.1 g

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