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Salt Cod, Amalfi Style - {Bacala All'amalfitana} Recipe - Cooking Index

Cooking Index - Cooking Recipes & IdeasSalt Cod, Amalfi Style - {Bacala All'amalfitana} Recipe - Cooking Index

Salt Cod, Amalfi Style - {Bacala All'amalfitana}

Type: Fish
Courses: Main Course
Serves: 8 people

Recipe Ingredients

6 tablespoons 90mlExtra-virgin olive oil
1 tablespoon 15mlOnion - cut into 1/4" dice (medium)
3 tablespoons 45mlCapers - rinsed 3 times
  And drained
1 tablespoon 15mlHot chili flakes
1   Tomatoes - (28 oz) - juices drained
  And reserved, tomatoes crushed by hand
1/2 cup 118mlDry white wine
2 lbs 908g / 32ozDried baccala in pieces as evenly thick
  As possible - see * Note
1/4 cup 59mlCut fresh parsley
3 tablespoons 45mlFresh mint chiffonade

Recipe Instructions

* Note: Baccala must be soaked in the refrigerator for 48 hours in 3 gallons of very cold water, changing the water at least twice a day, before this dish is started.

Cut the soaked baccala into 2-inch pieces and set aside.

In a 6 to 8 quart pot with sides at least 4 inches high, heat the oil until smoking. Add the onion, the capers and the chili flakes and cook 8 to 10 minutes, until soft and light golden brown. Add the tomatoes, their juices and the white wine and bring to a boil. Reduce the heat and simmer for 20 minutes.

Add the baccala pieces and simmer 25 minutes, turning the fish once very carefully. Remove from heat, sprinkle with parsley and mint and serve warm or at room temperature.

This recipe yields 8 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2A27) - from the TV FOOD NETWORK

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