Italian Baccala is a classic and in this guest post you'll learn her family secrets to prepare this dish in your own home for the holidays.
- 1 tablespoon olive oil
- 1/2 onion chopped
- 1 clove garlic finely chopped
- 12 oz . dried salted cod boned
- 1/2 cup white wine
- 1 1/3 cup tomatoes chopped
- 1/4 cup parsley finely chopped, plus extra for garnish
- 1/2 teaspoon crushed red pepper
- juice of 1/2 lemon
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.
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.
Add fish and parsley. Toss and cook for 1-2 minutes.
Add pepper and lemon juice and toss to combine.
Serve, garnished with more parsley, with crusty Italian bread or roasted potatoes.
Calories: 319kcal | Carbohydrates: 4g | Protein: 54g | Fat: 5g | Cholesterol: 129mg | Sodium: 5987mg | Potassium: 1419mg | Fiber: 1g | Sugar: 2g | Vitamin A: 925IU | Vitamin C: 16mg | Calcium: 152mg | Iron: 2.6mg