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
- ½ onion chopped
- 1 clove garlic finely chopped
- 12 oz . dried salted cod boned
- ½ cup white wine
- 1 ⅓ cup tomatoes chopped
- ¼ cup parsley finely chopped, plus extra for garnish
- ½ teaspoon crushed red pepper
- juice of ½ lemon
Soak fish in water for 24 hours. Drain and put fresh water to cover. You can repeat this process if the cod is still too salty.
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