Baccalà con Salsa di Pomodoro: A Step-by-Step Guide

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Baccalà con Salsa di Pomodoro

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Course Side Dish

Cuisine Italian

Equipment

• Equipment Needed: Large pot, skillet, wooden spoon, knife, cutting board

Ingredients

  

• Ingredients
• For the Baccalà Salted Cod:
• 1 pound 450g salted cod
• Water for soaking
• For the Sauce:
• 2 tablespoons olive oil
• 1 medium onion finely chopped
• 2 garlic cloves minced
• 1 can 14 ounces crushed tomatoes (or 2 cups fresh tomatoes, peeled and chopped)
• 1 teaspoon dried oregano
• 1 teaspoon red pepper flakes optional, for heat
• Salt and black pepper to taste
• Fresh basil leaves for garnish

Instructions

 

• Instructions
• Prepare the Cod:
• Rinse the salted cod under cold water to remove excess salt.
• Soak the cod in a bowl of water for at least 12 hours (or overnight), changing the water a couple of times. This process will help to desalt the fish.
• Cook the Cod:
• After soaking, drain and rinse the cod again. Place it in a large pot and cover it with fresh water.
• Bring the water to a boil, then reduce the heat and simmer for about 15 minutes, or until the fish is tender and flakes easily. Remove from heat, drain, and let it cool slightly before flaking it into large pieces. Set aside.
• Make the Tomato Sauce:
• In a skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until soft and translucent (about 5 minutes).
• Stir in the minced garlic and cook for another minute until fragrant.
• Add the crushed tomatoes, oregano, and red pepper flakes (if using). Season with salt and black pepper.
• Simmer the sauce for about 10-15 minutes, allowing the flavors to meld and the sauce to thicken.
• Combine Cod and Sauce:
• Gently fold the flaked cod into the tomato sauce, being careful not to break the fish apart too much. Let it cook together for another 5 minutes to absorb the flavors.
• Serve:
• Transfer the Baccalà con Salsa di Pomodoro to a serving dish. Garnish with fresh basil leaves and serve hot with crusty bread or over a bed of polenta.
• Variations
• Add Vegetables: Incorporate bell peppers or spinach for added nutrition and flavor.
• Make it Spicy: Increase the amount of red pepper flakes or add chopped fresh chili peppers.
• Use Fresh Herbs: Instead of dried oregano, use fresh oregano or thyme for a more vibrant flavor.

Keyword Baccalà, Baccalà con Salsa, Baccalà con Salsa di Pomodoro

Baccalà con Salsa di Pomodoro, or Salted Cod with Tomato Sauce, is a classic Italian dish that beautifully combines the savory flavors of salt cod with the rich, tangy taste of a homemade tomato sauce. This dish is not only delicious but also a wonderful representation of Italian coastal cuisine. From my own personal experience, preparing this dish might seem a bit challenging at first, but with a little guidance, you’ll find it straightforward and rewarding. Let me show you how I make this delightful recipe.

Notes on What to Expect

When preparing Baccalà con Salsa di Pomodoro, expect a delightful balance of flavors from the salty cod and the sweet acidity of the tomato sauce. The texture of the fish will be tender, and the sauce will be rich and comforting.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Time to Stand: 15 minutes (for soaking the cod)
• Total Time: 1 hour
• Ease of Cooking: Easy
• Servings: 4
• Calories: Approximately 350 per serving
• Cost of Ingredients: Moderate (around $15-$20)
• Cuisine: Italian
• Course: Main Course
• Equipment Needed: Large pot, skillet, wooden spoon, knife, cutting board
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Baccalà con Salsa di Pomodoro now.

Ingredients

• For the Baccalà (Salted Cod):
  • 1 pound (450g) salted cod
  • Water (for soaking)
• For the Sauce:
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 1 can (14 ounces) crushed tomatoes (or 2 cups fresh tomatoes, peeled and chopped)
  • 1 teaspoon dried oregano
  • 1 teaspoon red pepper flakes (optional, for heat)
  • Salt and black pepper, to taste
  • Fresh basil leaves (for garnish)
  • > Go here to buy the must-have equipment and ingredients for creating a Savory  #Baccalà con Salsa di Pomodoro now.

Instructions

1. Prepare the Cod:
   • Rinse the salted cod under cold water to remove excess salt.
   • Soak the cod in a bowl of water for at least 12 hours (or overnight), changing the water a couple of times. This process will help to desalt the fish.
2. Cook the Cod:
   • After soaking, drain and rinse the cod again. Place it in a large pot and cover it with fresh water.
   • Bring the water to a boil, then reduce the heat and simmer for about 15 minutes, or until the fish is tender and flakes easily. Remove from heat, drain, and let it cool slightly before flaking it into large pieces. Set aside.
3. Make the Tomato Sauce:
   • In a skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until soft and translucent (about 5 minutes).
   • Stir in the minced garlic and cook for another minute until fragrant.
   • Add the crushed tomatoes, oregano, and red pepper flakes (if using). Season with salt and black pepper.
   • Simmer the sauce for about 10-15 minutes, allowing the flavors to meld and the sauce to thicken.
4. Combine Cod and Sauce:
   • Gently fold the flaked cod into the tomato sauce, being careful not to break the fish apart too much. Let it cook together for another 5 minutes to absorb the flavors.
5. Serve:
   • Transfer the Baccalà con Salsa di Pomodoro to a serving dish. Garnish with fresh basil leaves and serve hot with crusty bread or over a bed of polenta.

Variations

• Add Vegetables: Incorporate bell peppers or spinach for added nutrition and flavor.
• Make it Spicy: Increase the amount of red pepper flakes or add chopped fresh chili peppers.
• Use Fresh Herbs: Instead of dried oregano, use fresh oregano or thyme for a more vibrant flavor.

Tips and Substitutions

• Dietary Needs: For a gluten-free option, serve the cod with a side of rice or quinoa instead of bread or polenta.
• Sustainable Choices: If you prefer a different type of fish, you can use fresh cod or haddock, but adjust the cooking time accordingly.
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Baccalà con Salsa di Pomodoro now.

Nutritional Information (Per Serving)

• Calories: 350
• Protein: 30g
• Carbohydrates: 18g
• Fat: 20g
• Sodium: 800mg (may vary based on cod salting)

I hope this guide has made making Baccalà con Salsa di Pomodoro seem a little less daunting. Have you tried it before? Please be honest and let me know in the comments below. I like to hear feedback from a real person like you, so please leave your honest comment!