Baccalà con Salsa Verde Recipe Guide

Baccalà con Salsa Verde, or Salt Cod with Green Sauce, is a delightful Italian dish that highlights the unique flavors of salted cod paired with a vibrant green sauce. This dish is not only a staple in Italian cuisine but also a wonderful way to enjoy the hearty flavors of the sea. From my own personal experience, I’ve found that the balance of flavors in the salsa verde complements the cod beautifully, making it a dish you’ll want to add to your regular rotation. Let me show you how I make this delicious dish.

Notes on What to Expect

When you prepare Baccalà con Salsa Verde, you can expect a harmonious blend of flavors. The saltiness of the cod is perfectly balanced by the tangy, fresh salsa verde, making it a refreshing dish. The textures contrast beautifully, with the flaky fish complementing the smooth sauce.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Time to Stand: 30 minutes
• Total Time: 1 hour 50 minutes
• Ease of Cooking: Moderate
• Servings: 4
• Calories: Approximately 320 per serving
• Cost of Ingredients: Moderate (around $15-$20)
• Cuisine: Italian
• Course: Main Dish
• Equipment Needed:
  • Large pot
  • Strainer
  • Food processor or blender
  • Mixing bowl
  • Serving platter
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Ingredients

For the Baccalà (Salt Cod):

• 1 lb (450g) salt cod (baccalà), soaked in water for 24-48 hours (changing the water several times)
• 2 cups water
• 1 bay leaf
• 1 clove garlic, peeled

For the Salsa Verde:

• 1 cup fresh parsley, finely chopped
• 1 clove garlic, minced
• 2 tablespoons capers, rinsed and chopped
• 2 anchovy fillets (optional), finely chopped
• 1 tablespoon red wine vinegar
• 1/2 cup olive oil
• Salt and pepper to taste

Method

1. Prepare the Cod:
   • After soaking the salt cod for 24-48 hours, drain and rinse it thoroughly under cold water. This step is crucial to remove excess salt.
   • In a large pot, add the soaked cod, 2 cups of water, the bay leaf, and the whole garlic clove. Bring to a gentle boil over medium heat, then reduce to a simmer. Cook for about 20-30 minutes until the fish is tender and flakes easily with a fork.
   • Carefully remove the cod from the pot, discard the bay leaf and garlic, and let it cool slightly. Once cool, flake the fish into large pieces, discarding any skin and bones.
2. Make the Salsa Verde:
   • In a food processor or blender, combine the chopped parsley, minced garlic, capers, and anchovy fillets (if using). Pulse a few times to mix the ingredients.
   • Gradually add the olive oil and red wine vinegar while continuing to blend until the mixture is smooth. Season with salt and pepper to taste. If you prefer a chunkier sauce, you can mix the ingredients by hand in a bowl.
3. Combine and Serve:
   • On a serving platter, arrange the flaked cod. Drizzle generously with the salsa verde, ensuring all pieces are well coated.
   • Let the dish stand for about 30 minutes to allow the flavors to meld.

Variations

• Vegetarian Option: Substitute the salt cod with roasted vegetables or chickpeas for a similar texture and taste experience.
• Salsa Verde Variations: Add lemon zest for a citrusy flavor or substitute basil for parsley for a different herbal note.
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Tips and Substitutions

• Soaking Time: Ensure you soak the cod adequately to reduce its saltiness. If you’re short on time, look for unsalted cod or fresh cod instead.
• Dietary Needs: For a gluten-free version, ensure all ingredients, including vinegar, are gluten-free.

Nutritional Information Per Serving

• Calories: Approximately 320
• Protein: 25g
• Carbohydrates: 2g
• Fat: 22g
• Sodium: Varies based on the salt content of the cod used

Conclusion

I hope this guide has made making Baccalà con Salsa Verde 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!