Salt -Cod (Baccala)

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Total Time
1hr 5mins
Prep
20 mins
Cook
45 mins

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: www.italianmade.com

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Ingredients

Nutrition

Directions

  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. 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. 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. Some prefer this recipe without raisins and pine nuts.