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Baccalà in Umido con Pomodoro #baccalà #baccalàinumido #baccalàinumidoconpolenta #ristorante #specialitapesce #pizzeria #enoteca #diconochesiamobravi #riservailtuotavolo #meglioseprenotiprima #rosolinamare #deltadelpo #parcodeldeltadelpo Baccalà in Umido con Pomodoro: A Comforting Italian Classic

Baccalà in Umido con Pomodoro

Print Recipe Pin Recipe
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