This Baccalà Stew became a favored FFA (Fish for the Ages) recipe today and is oh-so worthy to share with you. This dish does not reheat well so prepare to eat it all in one sitting: invite the crew!
Cod fish has been salted to preserve it without refrigeration for most of recorded history and probably before then. The Vikings brought it south into France and the Norman Conquest brought it further down into Italy at the end of the 10thCentury. The Italians quickly co-opted salted cod and called it their own – “baccalà” – and haven’t looked back since. After making this dish for the first time today, I can see why it’s so close to their hearts. This is a real Fish for the Ages.
Salted cod fish saved millions of people over time from starvation around the world. The air-drying and salting process allowed the cod to be transported inland from the coast and to be stored so that even the land-locked could eat it all year long. And the delicious tradition continues.
When you are selecting for good, salted cod, look for fish without any yellow coloration and no fish smell. I ordered mine two weeks ago from Parthenonfoods.com via Amazon and I paid $29 for one-and-a-half pounds. However, as the holidays approach, the price has gone up. The cost for the same amount of fish from Parthenon is $32 as I write.
Salted cod will need to be rinsed and soaked in cold water for at least 48 hours, with a change of water every 12 hours. Even when cooked, cod will be firm and flaky and delicious.
This recipe is from Naples and it includes tomatoes, olives and capers. It is one of many Neopolitan recipes, where there are reportedly hundreds of recipes for baccalà.
Many Italian New Jersey housewives know this recipe by heart and make it for Christmas. With this delicious peasant dish, you too can close your eyes, discover and share the ancient flavors that will transport you through history, and straight to southern Italy by way of your kitchen.
Baccalà Stew
Serves 4; Soak time: 2 to 3 days; Preparation time: 45 minutes; Cooking time: 25 minutes
Ingredients
- 1 ½ pounds salted cod, rinsed, and soaked in fresh water in your fridge for 2-to-3 days with a water change every 12 hours
- ½ cup all-purpose flour
- ½ cup extra virgin olive oil
- 2 large potatoes, peeled and cut into 2-inch pieces
- 1 large, sweet onion, diced
- 2 large celery stalks, diced
- 1 cup dry white wine
- 1 cup vegetable stock
- A pinch to 1/8 teaspoon red chili flakes
- 1, 14-ounce can diced Italian tomatoes
- 1 ½ tablespoons of chopped capers
- ¼ cup whole, buttery green or black olives
- ¼ cup of fresh parsley, chopped
Directions
- In a large Dutch oven parboil the potatoes for 5 minutes on medium-high heat then remove from water and drain then set aside.
- Using the same Dutch oven, cut the cod into bite-sized pieces. Add half the olive oil to the pan.
- Lightly flour the codfish pieces just before placing onto the hot oil in the pan. Do not move the pieces for 3 minutes then check. If they are golden, turn the pieces and continue frying for the next several minutes. Remove fried fish to a plate and repeat this step until all the codfish is cooked to a crispy, golden brown. NOTE: Use a splatter shield to prevent coating your stovetop with oil splatter.
- Add the rest of the olive oil to the pan then add the onions and celery, cooking until the onions are transparent, about 10 minutes, stirring frequently.
- Pour the wine over the onions and celery, and let the mixture reduce until most of the moisture has evaporated.
- Add the stock, potatoes, tomatoes, chili, olives and capers to the pan and cook with a top on the pan until the potatoes are tender, about 20 more minutes. Add the fish back into the pan in the last five minutes of cooking. Garnish with refreshing chopped parsley and serve hot with a nice piece of crusty bread.
Here is another great FFA holiday recipe: Peer’s Baked Chicken Dinner…A Kentucky Fave
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