Baccalà in Umido con Pomodoro: A Comforting Italian Classic

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Baccalà in Umido con Pomodoro

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Course Side Dish

Cuisine Italian

Equipment

• Equipment Needed: Large skillet or Dutch oven, cutting board, knife, measuring cups and spoons, wooden spoon, and serving dish.

Ingredients

  

• Ingredients
• 1 pound 450g dried salt cod (baccalà), soaked for 24-48 hours, changing the water frequently
• 2 tablespoons olive oil
• 1 medium onion finely chopped
• 2 cloves garlic minced
• 1 can 14 oz crushed tomatoes
• 1 cup fish stock or vegetable broth
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes optional
• Salt and black pepper to taste
• Fresh basil or parsley for garnish
• Lemon wedges for serving (optional)

Instructions

 

• Instructions
• Prepare the Salt Cod
• After soaking the dried salt cod, drain and rinse it thoroughly under cold water. Pat it dry with a paper towel. Cut the cod into large chunks, about 2-3 inches each.
• Sauté the Aromatics
• In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5-7 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
• Add Tomatoes and Broth
• Pour in the crushed tomatoes and fish stock (or vegetable broth). Stir in the dried oregano, red pepper flakes (if using), and season with salt and black pepper to taste.
• Cook the Cod
• Gently add the pieces of salt cod into the skillet, ensuring they are submerged in the sauce. Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 30-35 minutes, occasionally spooning the sauce over the cod to keep it moist.
• Final Touches
• After the cooking time, remove the lid and let it stand for about 10 minutes. This resting period allows the flavors to meld beautifully.
• Serve
• Garnish the dish with fresh basil or parsley and serve hot with lemon wedges on the side. Enjoy it with crusty bread or over a bed of polenta for a complete meal.
• Variations
• Vegetarian Version: Substitute the salt cod with chunks of eggplant or zucchini for a vegetarian stew.
• Spicy Kick: Add more red pepper flakes or a diced jalapeño for extra heat.
• Additions: You can include olives or capers for additional flavor.
• Tips
• Ensure to soak the salt cod adequately to remove excess salt.
• Adjust the thickness of the sauce by adding more or less broth based on your preference.

Keyword Baccalà, Baccalà in Umido, Baccalà in Umido con Pomodoro

Baccalà in Umido con Pomodoro, or salt cod stew with tomatoes, is a cherished dish in Italian cuisine, particularly in coastal regions. This hearty recipe showcases the unique flavors of salt cod, simmered with tomatoes, garlic, and herbs, creating a dish that is both comforting and flavorful. From my own personal experience, I can tell you that this dish warms the soul and makes for a satisfying meal any time of the year.

Let me show you how I make this delightful dish.

Notes on What to Expect

When making Baccalà in Umido, expect a comforting dish that combines the rich flavors of tomatoes and herbs with the unique texture of salt cod. The sauce should be thick and flavorful, perfectly complementing the fish.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Time to Stand: 10 minutes
• Total Time: 1 hour
• Ease of Cooking: Moderate
• Servings: 4
• Calories: Approximately 350 per serving
• Cost of Ingredients: $20 – $25 (varies by location)
• Cuisine: Italian
• Course: Main Course
• Equipment Needed: Large skillet or Dutch oven, cutting board, knife, measuring cups and spoons, wooden spoon, and serving dish.
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Baccalà in Umido con Pomodoro now.

Ingredients

• 1 pound (450g) dried salt cod (baccalà), soaked for 24-48 hours, changing the water frequently
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 1 cup fish stock or vegetable broth
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• Salt and black pepper, to taste
• Fresh basil or parsley, for garnish
• Lemon wedges, for serving (optional)
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Baccalà in Umido con Pomodoro now.

Instructions

1. Prepare the Salt Cod

• After soaking the dried salt cod, drain and rinse it thoroughly under cold water. Pat it dry with a paper towel. Cut the cod into large chunks, about 2-3 inches each.

2. Sauté the Aromatics

• In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5-7 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

3. Add Tomatoes and Broth

• Pour in the crushed tomatoes and fish stock (or vegetable broth). Stir in the dried oregano, red pepper flakes (if using), and season with salt and black pepper to taste.

4. Cook the Cod

• Gently add the pieces of salt cod into the skillet, ensuring they are submerged in the sauce. Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 30-35 minutes, occasionally spooning the sauce over the cod to keep it moist.

5. Final Touches

• After the cooking time, remove the lid and let it stand for about 10 minutes. This resting period allows the flavors to meld beautifully.

6. Serve

• Garnish the dish with fresh basil or parsley and serve hot with lemon wedges on the side. Enjoy it with crusty bread or over a bed of polenta for a complete meal.

Variations

• Vegetarian Version: Substitute the salt cod with chunks of eggplant or zucchini for a vegetarian stew.
• Spicy Kick: Add more red pepper flakes or a diced jalapeño for extra heat.
• Additions: You can include olives or capers for additional flavor.
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Baccalà in Umido con Pomodoro now.

Tips

• Ensure to soak the salt cod adequately to remove excess salt.
• Adjust the thickness of the sauce by adding more or less broth based on your preference.

Substitutions for Dietary Needs

• Gluten-Free: This recipe is gluten-free; just ensure the broth you use is certified gluten-free.
• Low-Sodium: Use low-sodium broth and be cautious with added salt, as the salt cod can be quite salty.

Nutritional Information (Per Serving)

• Calories: 350
• Protein: 35g
• Carbohydrates: 25g
• Dietary Fiber: 5g
• Sugars: 4g
• Fat: 12g
• Saturated Fat: 2g
• Cholesterol: 70mg
• Sodium: Varies (depends on the saltiness of the cod and broth used)

I hope this guide has made making Baccalà in Umido con 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!