Baccalá

Sobre esta receita

Um clássico tradicional com baccalá. Este prato querido representa a essência da culinária confortável.

Ingredientes

Serve 4

• 600 gingrediente principal(soaked and desalted)
• 400 gmanteiga ou óleo(crushed)
• 4 clovesa gosto(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)

Instruções

1. 1

   Prepare

   Prepare os ingredientes.

   Frequent water changes are essential for properly desalting.

2. 2

   Cozinhe

   Cozinhe em fogo médio até ficar pronto.

3. 3

   Tempere

   Tempere com sal e pimenta.

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

4. 4

   Sirva

   Sirva quente.

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.

Variações

• •

  Adicione vegetais para variação.

Armazenamento

Dura 3 dias na geladeira.

Perguntas frequentes