Baccala in the Saracen Style: Stoccafisso alla Corropolese

Name: Baccala in the Saracen Style: Stoccafisso alla Corropolese
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Global
Ingredients: 480 grams canned and peeled tomatoes, crushed, plus their juices; 1 rib celery, finely chopped; 1 kgs stock fish (salted cod with skin and bones), soaked for 48 hours in 2 or 3 changes of water; 54 milliliters extra-virgin olive oil; 1 onion, thinly sliced; 1 bunch Italian parsley, finely chopped to yield 1/4 cup; 3 quinces, peeled and cut into 3/4-inch dice; 36 grams raisins, plumped in warm water and drained; 2 red bell peppers, cleaned and cut into 3/4-inch dice; 1 pinch Pinch red pepper flakes; 6 servings Salt and pepper

Need a gluten free, dairy free, paleolithic, and primal main course? Baccalan in the Saracen Style: Stoccafisso alla Corropolese could be an amazing recipe to try. This recipe covers 59% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 145g of protein, 15g of fat, and a total of 855 calories. This recipe serves 6. If you have quinces, olive oil, pepper flakes, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 40 minutes. If you like this recipe, you might also like recipes such as Cod, Roman Style: Baccalan alla Romana, Baccalà alla napoletana (Neapolitan-Style Braised Codfish), and Salt Cod with Tomatoes and Capers (Baccalà alla Vesuviana).

Instructions

Remove the fish from its bath and remove the fins, backbone and jaw bones, then fillet it and chop finely.

Ingredients you will need

Fish

In a large saute pan, heat the olive oil over medium-high heat and add the onion, celery, parsley, and pepper flakes and stir over the heat for 5 minutes.

Ingredients you will need

Olive Oil

Parsley

Celery

Pepper

Onion

Equipment you will use

Frying Pan

Add the fish and stir well, then add the tomatoes, bell peppers, quince, and raisins and stir well. Season with salt and pepper and cook over high heat 10 minutes, until hot all the way through.

Ingredients you will need

Salt And Pepper

Bell Pepper

Tomato

Raisins

Quince

Fish

Serve immediately.

Equipment

Frying Pan

Ingredients

Servings:

480grams

canned and peeled tomatoes, crushed, plus their juices 1rib

celery, finely chopped 1kgs

stock fish (salted cod with skin and bones), soaked for 48 hours in 2 or 3 changes of water 54milliliters

extra-virgin olive oil 1

onion, thinly sliced 1bunch

Italian parsley, finely chopped to yield 1/4 cup 3

quinces, peeled and cut into 3/4-inch dice 36grams

raisins, plumped in warm water and drained 2

red bell peppers, cleaned and cut into 3/4-inch dice 1pinch

Pinch red pepper flakes 6servings

Salt and pepper

Recommended wine: Pinot Noir, Pinot Grigio, Gruener Veltliner

Pinot Noir, Pinot Grigio, and Gruener Veltliner are my top picks for Salt Cod. 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. The Raventos i Blanc de la Finca Brut with a 5 out of 5 star rating seems like a good match. It costs about 39 dollars per bottle.

Raventos i Blanc de la Finca Brut

De la Finca sparkling wine is made with grapes from Raventos i Blanc's oldest vines, planted using the gobelet system in 1964 in the Vinya dels Fòssils.Situated on the highest terraces of the River Anoia, the Vinya dels Fòssils vineyard has marine soils with a high fossil content. This characterises the structure and the soil composition of this vineyard. The carbonates are the component that provides the main source of typicity to this sparkling wine with a high saline expression. It is a sparkling wine with a unique identity and personality.