Baccala

Name: Baccala
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 680 grams baccala (dried, salted codfish), soaked for 48 hours, water changed at least twice daily; 3 bay leaves; 1 Tbsp black peppercorns; 59 milliliters bread crumbs; 1 Tbsp butter; 3 carrots, coarsely chopped; 4 ribs celery, coarsely chopped; 2 kgs chicken wings, backs, and bones; 118 milliliters flour; 2 Tbsps sultanas or golden raisins, soaked in water to plump them; 59 milliliters extra-virgin olive oil; 2 Tbsps extra-virgin olive oil; 2 onions, coarsely chopped; 2 onions, finely chopped; 1 bunch parsley stems; 1 Tbsp pine nuts; 4 fillets salt-packed anchovy fillets, rinsed and drained; 2 Tbsps tomato paste

Baccala might be a good recipe to expand your main course repertoire. This recipe serves 4. One serving contains 1385 calories, 152g of protein, and 64g of fat. 1 person found this recipe to be delicious and satisfying. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up chicken wings, butter, peppercorns, and a few other things to make it today. To use up the golden raisins you could follow this main course with the Apple Crumble with Golden Raisins as a dessert.

Instructions

Drain the fish, pat it dry, and break into pieces. Toss the baccala pieces in the flour to coat. Set aside.

Ingredients you will need

Salt Cod

All Purpose Flour

Fish

Preheat the oven to 375 degrees F.

Equipment you will use

Oven

In a large saute pan, combine the olive oil and butter, and heat over medium-high heat.

Ingredients you will need

Olive Oil

Butter

Equipment you will use

Frying Pan

Add the onion and cook until very soft and browned, then add the anchovies and fish pieces. Cook over medium-high heat until the fish is nicely browned and the anchovies have fallen apart, 7 to 9 minutes.

Ingredients you will need

Anchovies

Onion

Fish

Add the chicken stock, bay leaves, pine nuts and sultanas and cook over high heat for 10 minutes. Top with the bread crumbs and cook in the oven for 15 minutes, or until the bread crumbs are browned.

Ingredients you will need

Chicken Stock

Breadcrumbs

Bay Leaves

Pine Nuts

Golden Raisins

Equipment you will use

Oven

Serve hot.

In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Add all the chicken parts and brown all over, stirring to avoid burning.

Ingredients you will need

Chicken Pieces

Remove the chicken and reserve.

Ingredients you will need

Whole Chicken

Add the carrots, onions, and celery to the pot and cook until soft and browned. Return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley. Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan. Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat.

Ingredients you will need

Tomato Paste

Peppercorns

Vegetable

Carrot

Whole Chicken

Parsley

Celery

Onion

Water

Equipment you will use

Wooden Spoon

Frying Pan

Pot

Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids. Stir the stock to facilitate cooling and set aside. Refrigerate stock in small containers for up to a week or freeze for up to a month.

Ingredients you will need

Extract

Stock

Equipment you will use

Ladle

Equipment

Ingredients

Servings:

680grams

baccala (dried, salted codfish), soaked for 48 hours, water changed at least twice daily 3

bay leaves 1Tbsp

black peppercorns 59milliliters

bread crumbs 1Tbsp

butter 3

carrots, coarsely chopped 4ribs

celery, coarsely chopped 2kgs

chicken wings, backs, and bones 118milliliters

flour 2Tbsps

sultanas or golden raisins, soaked in water to plump them 59milliliters

extra-virgin olive oil 2Tbsps

extra-virgin olive oil 2

onions, coarsely chopped 2

onions, finely chopped 1bunch

parsley stems 1Tbsp

pine nuts 4fillets

salt-packed anchovy fillets, rinsed and drained 2Tbsps

tomato paste

Recommended wine: Pinot Noir, Pinot Grigio, Gruener Veltliner

Cod works really well with Pinot Noir, Pinot Grigio, and Gruener Veltliner. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Hahn Winery Monterey Pinot Noir. Reviewers quite like it with a 4 out of 5 star rating and a price of about 18 dollars per bottle.

Hahn Winery Monterey Pinot Noir

Hahn Winery 2008 Pinot Noir is vibrant yet elegant with a hue reminiscent of rose petals and a nose of strawberry, spice and floral aromas. Pleasant plum and dark cherry flavors flow across the palate, mingling with touches of black pepper and oak. The ripe fruit is balanced by zesty, cool-climate acidity and smooth, silky tannins.This food-friendly Pinot Noir can be served with a wide range of dishes. Enjoy it with chicken topped with goat cheese and sundried tomatoes, grilled salmon with herbed orzo or a simple mushroom pizza.