Baccalà

Acerca de esta receta

Un clásico tradicional italiano con baccalà. Este apreciado plato representa la esencia de la cocina reconfortante italiana.

Ingredientes

Sirve 4

• 600 gingrediente principal(soaked and desalted)
• 400 gmantequilla o aceite(crushed)
• 4 clovesal gusto(sliced)
• 1 smallonion(chopped)
• 80 gblack olives(pitted)
• 2 tbspcapers(rinsed)
• 4 tbspextra virgin olive oil
• 1/2 tspred pepper flakes
• 1/4 cupflat-leaf parsley(chopped)
• 2 tbspflour(for dredging, optional)

Instrucciones

1. 1

   Preparar

   Tener listos los ingredientes.

   Frequent water changes are essential for properly desalting.

2. 2

   Cocinar

   Cocinar a fuego medio hasta que esté listo.

3. 3

   Sazonar

   Sazonar con sal y pimienta.

   Handle gently so the flaky fish doesn't break apart.

4. 4

   Servir

   Servir caliente.

5. 5

   Add olives and capers

   Stir the olives and capers into the sauce, tasting before adding any salt since both are already salty and the cod retains some seasoning. Simmer another 5 minutes to meld the flavors.

6. 6

   Braise the cod

   Nestle the cod pieces into the sauce, spoon some over the top, cover, and braise gently for 12 to 15 minutes until the fish is tender and flakes easily. Avoid stirring so the pieces stay intact.

7. 7

   Finish and serve

   Scatter chopped parsley over the top and drizzle with a little raw olive oil. Serve hot with crusty bread or soft polenta to soak up the savory tomato sauce.

   A final drizzle of good olive oil lifts the whole dish.

Variaciones

• •

  Añade verduras para variar.

Almacenamiento

Se conserva 3 días refrigerado.

Preguntas frecuentes