Anyone care to share thier baccala recipe?
- Tonyjlive Dec 21, 2006 02:19 PM
Looking for new ideas this year and was curious to how you make your baccala?
It wouldn't be Christmas without Baccala:)
We make it in the form of a salad with potatoes, Kalamata Olives, Parsley, Garlic, Olive Oil and a lot of Lemon. It's the only way I'll eat it.
We have about a half dozen recipes we like, but this is probably the favorite: Soak the baccala and simmer the normal way, then break into flakes. Get some whole potatoes boiling. Slice up a lot of onions and fry in olive oil until they break up into rings and begin to color. Remove onions, but leave the oil. After the potatoes are nearly done, drain and cool, then slice and fry in the oil until they have some nice color (a non-stick pan helps here). Take a baking dish and make a layer of potato slices, then some cod, then some onions and parsley. Add some pepper and, if you like to really soak your cod, some salt, along the way. Continue layering this way, ending with the onions. Drizzle with a lot of olive oil and bake in a hot oven until the whole thing is browned and bubbly.
I recently made a French dish using Salted Pollak and I didn't like it... so I turned it into other dishes which were an improvement, but...
What I really miss and can't remember how to make is a Jamaican/Carribean dish using baccala, tomatoes and potatoes. It's wonderful and also a really good winter dish (even though it's Carribean). I just can't remember all the spices, so if any one knows I'd love to see the recipe.
Mmmmm... anna banana's preparation reminds me of our Puerto Rican serenata. Salad-like, it is a layered platter with bacalao, thinly sliced red and green bell peppers, onions, hard boiled egg, green olives and capers. Drizzle of good fruity olive oil and you are in heaven.
Another PR specialty, and one of my favorite all-time foods is something my grandmother called "bacalaitos fritos," basically a bacalao fritter - just the fish in a thin batter shallow fried. They always disappear before they have cooled down!
I like to turn it into a good garliky brande. I make mine wiithout the potatoes that some add. I just use good oilve oil, garkic and freshly ground pepper. You can eat it hot with a good crusty baguette as a spread or sometimes i chill it, roll into bite sized balls dredge in corstarch and deep fry. Yum!
Aah. Here's my family's Calabrian baccala al forno. The well-soaked fish broken into large chunks, layered in a roasting pan/dish with slightly par-boiled potaotoes in large chunks, sliced onions, garlic, celery, parlsey, oregano, black and green olives (gaeta +sicilian), whole plum tomatoes, hand-crushed, glugs of good olive oil, s+p. Bake at, say 375, for about 45 minutes; the dish should go in fairly wet, and emerge not bone-dry, but with enough reduced sauce to coat a big bowl of spaghetti or bucatini, itself topped at the end with toasted bread crumbs and crushed red pepper. You can also add, for the Messina-based "ghiotta" (glutton) version, raisins, pinenuts, and capers. We also added pieces of stocco, or air-dried cod, to make it even richer--"stoccu e baccala". Buon natale.