Baccala
Baccala is a family tradition and it does take work to prepare but most Italians will serve this dish on Christmas Eve. Of course you can find baccala at my favorite Italian market in Hartford – D&D Market!
Ingredients
- 5-6 Fillets of baccala
- 1 yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 (28 oz can) whole peeled tomatoes (recommended – San Marzano)
- 1/2 cup – pitted black olives
- 1 tablespoons capers, drained
- Almond flour or Gluten Free flour to coat the fish
- Olive oil or Coconut oil
- 1/4 teaspoon red pepper flakes (optional)
- 1teaspoon sea salt
- 3/4 freshly ground pepper
- 1/4 cup pine nuts
Directions
Take a large bowl and fill with cold water.
Use a rolling pin or mallet and lightly hit the fish to loosen up the salt.
Soak overnight (or up to 2 days) in cold water. Try to change the water at least 3-4 times.
Drain and remove the salt and discard the bones.
Cut the fish into large pieces.
In a sauté pan add a little olive oil and add onion and garlic. Let cook for about 1 minute.
Coat each piece of fish with flour and give a little shake. You may need to add a little more olive oil.
Sauté each side of fish for about 1 1/2 minutes (just to brown). After you brown both sides add in the tomatoes, olives, capers, red pepper flakes. Let cook for about 3 minutes on medium then taste for salt and pepper.
Take a small sauté pan and add pine nuts over medium heat. Just until they are lightly toasted. Add to the baccala pan.
Here is a little information on baccala – It is a salt-cured cod. Before there was refrigeration this is how the fish was preserved. You must soak the fish overnight and change the water often.
Here is the way this fish is prepared! If this is too much for you then go and purchase a fresh piece of Cod and bake with lemon juice and rosemary! This recipe will feed 6 people so you can adjust accordingly. The fish does become flakey when cooking – Be gentle!