- Chef David
Russo, Instructor of Culinary Arts, Ivy Tech State College.
Baccala is a salt cured
cod fish cooked in tomatoes. It is important to soak the fish
for 36 to 48 hours changing the water occasionally to reduce
the salt content. Otherwise the resulting dish will be too
1 lb. salt cod
1/4 tsp black pepper
1 tbsp flour
1 oz. extra virgin olive oil
1 clove garlic, minced
2 oz. onion, minced
1 pepperoncini, chopped
2 1/2 cups tomatoes, chopped
1 bay leaf
2 tbsp chopped parsley
1/2 cup kalamata olives, pitted and chopped
1/2 cup green olives, roughly chopped
Soak the cod in water
for 36 to 48 hours, changing the water every six hours or so.
Cut the cod into 2
oz. pieces. Season with black pepper and dust lightly with
Heat the oil in a saute
pan. Brown cod. Add the garlic, onion and pepperonciniand
cook for three minutes.
Add remaining ingredients,
cover and simmer gently for 20 minutes until sauce thickens and
fish is cooked through. Serves 4.