Cod, Roman Style: Baccala alla Romana

Name: Cod, Roman Style: Baccala alla Romana
Prep time: 2 d 30 min
Cook time: 2 d 30 min
Total time: 2 d 30 min
Yield: 4
Cuisine: Global
Ingredients: 680 grams baccala; 1 Tbsp black peppercorns; 3 carrots, coarsely chopped; 4 ribs celery, coarsely chopped; 2 kilograms chicken wings, backs, and bones; 5 Tbsps extra virgin olive oil; 4 cloves garlic, finely chopped; 237 milliliters milk; 2 Tbsps extra-virgin olive oil; 2 onions, coarsely chopped; 1 bunch parsley stems; 1 bunch Italian parsley, finely chopped to yield 1/4 cup; 4 servings Salt and pepper, to taste; 2 Tbsps tomato paste

Cod, Roman Style: Baccalan alla Romana might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains around 150g of protein, 65g of fat, and a total of 1291 calories. This recipe covers 59% of your daily requirements of vitamins and minerals. Head to the store and pick up baccala, salt and pepper, chicken wings, and a few other things to make it today. From preparation to the plate, this recipe takes around 48 hours and 30 minutes.

Instructions

Soak the baccala in the refrigerator for 2 days in several changes of water. Rinse and pat dry.

Ingredients you will need

Salt Cod

Water

Bring the chicken stock to a boil, reduce to a simmer and add the baccala. Cook 20 minutes at a simmer.

Ingredients you will need

Chicken Stock

Salt Cod

Remove the fish, add the garlic, olive oil, milk and salt and pepper to taste, stir well to combine and cook 5 minutes. Return the fish to the pot, cook for 5 minutes, then serve sprinkled with chopped parsley.

Ingredients you will need

Salt And Pepper

Olive Oil

Parsley

Garlic

Fish

Milk

Equipment you will use

Pot

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 1Tbsp

black peppercorns 3

carrots, coarsely chopped 4ribs

celery, coarsely chopped 2kilograms

chicken wings, backs, and bones 5Tbsps

extra virgin olive oil 4cloves

garlic, finely chopped 237milliliters

milk 2Tbsps

extra-virgin olive oil 2

onions, coarsely chopped 1bunch

parsley stems 1bunch

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

Salt and pepper, to taste 2Tbsps

tomato paste

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Cod works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. 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 Mark West Pinot Grigio. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 13 dollars per bottle.