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The Food: Baccala (Salted Cod Fish)

Bacala, is salted Cod Fish, and yes from North America.  So why does it get an Italian name?  Well, when the new world was settled, they would catch these fish, and have to preserve it, so they would load it up with salt water so the trip back via ship across the ocean would ensure it was preserved.

INGREDIENTS
Baccala
(Salted Cod Fish)
Celery
Onions
Green or Gaeta Olives
Fish Stock, White Wine or Water
Potatoes
Fresh or Canned Tomatoes
Salt & Pepper to Taste

Bacala celery, onions, green olives, canned or fresh tomatoes, fish stock, potatos, simmer for 10 mins, then add potatoes, then add your salt cod,

When you buy your cod (baccala) it will be dry, dehyrated, and look, well, quite frankly, like something disgusting, not unlike shoe leather. You want to soak for at least 24-72 hours in cold water, and store it in the refrigerator, changing the water at least twice a day.

Once you are ready to cook (a few days later) you want to take a large pot and bring 5-6 quarts of cold water to a boil.  Add the cod and cook until the fish breaks apart easily.  Strain the water and cool.  Now you want to remove any skin and bones from the fish, and break up into smaller bite-sized pieces.

In a sautee pan, heat some extra virgin olive oil and sautee garlic for 3-5 minutes, being careful not to burn it.   In a bowl, add your cod, and pour your garlic and olive oil over it, add fresh lemon juice, peppers, olives, capers, parsely.  Salt & Pepper to taste, keep in mind some of the cod may still be salty, so taste it prior to adding more salt.  


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