Italian Baccala with Chef Mireille’s Global Creations

I’m looking at the calendar wondering where this year went.   We have 7 weeks left of lunches at the Mount this year, then its a few weeks of closing up the place and I’m off for the summer.  While I am happy that the end is sight, its also a little unnerving at how fast time seems to be slipping by….sigh.  But I guess that’s just life

But today is a happy day, It’s Guest Post Friday and today my friends it’s my pleasure to share blog with one of my G+ Community members Chef Mireille of Chef Mireille’s Global Creations

So with out further ado, I give you Chef Mireille and……

Chef Mireille’s Global Creations

I became acquainted with Chef Dennis via my participation in his G+ Food Bloggers Group.  He is an amazing leader of the group, providing useful information to make us all successful in our food blogging and culinary business endeavors.  It is such an honor to be able to do a guest post for him.  However, before we get to the recipe, here’s a little about me.

My name is Mireille and I live in New York, where I have been lucky to be able to experiment with the cultural foods of many countries.  My family background is as diverse as my city, with relatives spanning the globe from Haiti to Indonesia.  I currently work freelance as a food writer and personal chef and use my blog to present authentic and fusion recipes from around the world.  Lots of Indian, Caribbean and so many other cuisines are represented at Chef Mireille’s Global Creations.

Baccala 3

NY has one of the largest Italian communities, outside of Italy.  Just about every other person you meet is at least 1/2 Italian. Most Italians are Catholic.  As a result, Christmas is one of the most important holidays to them and one of their traditions involves eating 7 different seafood dishes on Christmas Eve.  Many of the dishes will differ from family to family, however, one dish is always included – Baccala.  Also known as Bacalao in other countries like Spain and Portugal, salted cod is popular in many countries.  Usually originating as peasant food, it becomes part of the national culinary landscape in these countries.

Baccala 2

5.0 from 2 reviews
Baccala with Chef Mireille's Global Creations
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Cuisine: Italian
Serves: 4
Ingredients
  • 1 tablespoon olive oil
  • ½ onion, chopped
  • 1 clove garlic, finely chopped
  • 12 oz. dried salted cod, boned
  • ½ cup white wine
  • 1⅓ cup tomatoes, chopped
  • ¼ cup parsley, finely chopped, plus extra for garnish
  • ½ teaspoon crushed red pepper
  • juice of ½ lemon
Instructions
  1. Soak fish in water for 2-4 hours. Drain and put fresh water to cover. Boil until fish is tender, about 20 minutes. Drain. Once it is cool enough to handle, flake by hand.
  2. In a large skillet, heat oil. Add onion and garlic and saute for a few minutes, until onions are translucent. Add tomatoes and wine and cook on medium-high heat for about 3-4 minutes, until alcohol has been cooked out.
  3. Add fish and parsley. Toss and cook for 1-2 minutes.
  4. Add pepper and lemon juice and toss to combine.
  5. Serve, garnished with more parsley, with crusty Italian bread or roasted potatoes.

 

Baccala 1

If you are a seafood fanatic like I am, you may want to try this delicious tradition for your next Christmas meal.  Who says you have to be Italian?  Here are some ideas to complete the Feast of the Seven Fishes:

Linguine in White Clam Sauce, Squid Ink Pasta with Clams, Oysters, Mussels;  Shrimps, Fried Calamari, Marsala Fish – cooked with wine and mushrooms, Fish in Puttanesca Sauce (tomatoes, olives, white wine) and Octopus Salad.

Wow, now those are some great ideas for some pretty tasty seafood dishes, and I’m sure if you check Chef Mireille’s Global Creations you’ll find recipes for them!  Thanks for such a delicious guest post Chef Mireille!

Have a wonderful weekend my friends!

 

Comments

  1. Oooo, would ya look at that! Something on Dennis’s site that I could actually eat! :) Looks fantastic, thanks for sharing.

  2. Thanks so much for this opportunity.

  3. I love discovering new blogs and chefs.. I’ll be off to visit Chef Mireille shortly! I had been introduced to baccala by another blogger (the Bartolini Kitchens) and find dried fish a fascinating concept (we’re sort of Land-Locked here int he Prairies). I haven’t tried it yet.. but will look for it at the grocers now.

    • hi Barbara
      thanks for stopping by and its always nice to try new things and see how others around the world eat! As crazy as it sounds you can probably get baccala online from an Italian grocer
      Cheers
      Dennis

  4. Oh I love this Italian Baccala, doesn’t matter if there’s not an ounce of Italian in me. Also, my late mom used to make a cod fish dish with tomato sauce and peppers & let it simmered low fire.
    I have to tell you though, that when we were in Rome we found a “Ristorante Quirino” near the Trevi fountain and walked in – they entertained us and fed us like we were ‘blood relatives’ ! So I will take this dish & any Italian food any day. Thanks for sharing, Chef Dennis!

Speak Your Mind

*

Rate this recipe: