Hi Friends, sharing a real old fashioned classic with you today and I hope you give it a try, I promise you that you will just love this as much as do!
RECIPE:
1.5lb of Baccala also known as Salted Cod
1 Small Yellow Onion, thinly sliced
3 Russet Potatoes, peeled and thinly sliced
2 Tbsp of Extra Virgin Olive Oil
1/2 cup of Dry White Wine
18oz can of San Marzano Plum Tomatoes, crushed by hand, plus 1 cup of water
Handful of Kalamata or Gaeta Olives
2 Tbsp of Capers
Touch of Salt
Lots of Freshly Ground Black Pepper
Fresh Chopped Parsley
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50 Comments
I’m an Italian that married a Puerto Rican and when I found out they also make bacala I was floored and said okay he has great qualities 😂😂
love Bacala actually had it last night but fried. I make it the same way as you, the extra sauce I use it for pasta too. Laura what is the name of the pot you used? ❤ 🇮🇹
YESSSSS! My nonna was from the Amalfi Coast and she made it the same way! Delicious! Buon Natale Laura e famiglia!
Thank you for the nice video
We make baccala salad as one of our fish for the Christmas Eve feast of the seven fish. ❤
Baccala is morue salée in French. Thank you Laura!!😊 Wonderful dish!
I love it — Bacalhau à Brás (Cod Stew with potato and eggs) is also very popular Portuguese Christmas or anytime dish as well.
Anyone know what she's cooking the dish in🤔 Le Creuset?
I could never stand that stuff. My Pa would get it at the Italian deli, soak it and cook it. The historical origin of the stuff is North Europeans would salt and dry cod to preserve it and then ship it to Mediterranean countries. No refrigeration required. Then when those in the South of Europe wanted to use it, they would do your recipe. This is the peasant of peasant foods.
My dad was Portuguese. I remember Bacalhau always in a bowl of water in the refrigerator. I remember when he would cook it the smell of onions and vinegar.
💖✨️💖
Merry Christmas and Happy New Year to you Laura and your family
Hey Laura this looks delicious, U look gorgeous 😍 😘 💗 💗 💗 💖 ❤ 💓 😍 😍 😘 💗 💖 ❤ 💓 😍 😘 💗 💖 ❤ 💓 😍 😘 💗 💖 ❤ 💓 💓 😍 😘 💗 💖 ❤ ❤ 💓 😍 😘 💗 💖 ❤ 💓 😍 😘 💗 💖 ❤ 💓 😍 😘 💗 💖 ❤ 💓
The history of salted cod is fascinating. It's kept people fed and healthy for centuries.
Makes me think of Bacalao in Portuguese and Spanish cuisines.
My Calabrese grandparents used to make this exact dish, I always loved it. But I cant find baccala these days anymore somehow. Cod is not the same as Baccala, as you mention in the video.
what happened to the intro music ? i miss it..
I love bacalao. I eat this every year during lent! 👍🏽🇵🇷🗽❤️💙😎😘
Not a fan of the boiling of bacalao method of desalinization. To remove salt depends on the thickness of the bacalao. If it’s thin then overnight changing the water three times might suffice . ( A thick piece might take you longer) You really don’t want to remove ALL the salt! ( But not leave it too salty) Remove salt to taste!
I guess! Puerto Ricans also grow up eating a lot of bacalao!😋
Your dish of bacalao, is 🔥!
I have never had this!
lol to “palate of a 60 year old!” I didn’t like eating Bacalao as a kid but now I am obsessed! I make it bi weekly. The Spanish, Portuguese and Italian influenced my Caribbean culture. We make it various ways too. We make in stew light tomato sauce, in escabeche (salad) with onions, boiled eggs , potatoes and olive oil (my fav), bacalaitos (fitters, pancakes) etc. Such a great source. Im so happy that I get older I have more access to bacalao. It use to be hard to find but I can now get my fav brand Cristobal at Costco! Such a great share.
Grazie per questa bellissima ricetta 😍
“Feast of the seven fishes”……if ya know ya know.
Bacalhau 😜
I miss her intro❤
Our paternal grandparents immigrated 1918ish from Castel di Sangro and Acquaviva, meeting in the US. My brother was lively and mischievous (diagnosed hyperactive in the late-1960s)
Our grandmother, whom we saw only 1-2x a year, used to shake her open hand toward him and say "baccala." Our dad explained it was code for "you need a sp@nking" because the flat, dried fish would be able to do the job. Now I have to look up if that legend is accurate. It certainly makes sense to me. We had lots of her delicious cooking when we visited (and she provided lots of her own food the couple of times they visited us) but she never made us baccala.
Thank you
There is one more kind of dried fish called stoccifisso and it's more expensive than baccala and damn good too.
Im barese almost 70 years old woman and I remember when my mom Christmas Eve she made Baccalà just like you just made even fried it was delicious 🥰😋
I've made the Pueto Rican Bacalao Guisado. Love bacalao. And I love that there is an Italian Baccala. I will need to make this. Thank you…and Merry Christmas!
Great video, thanks. And ah yes, memories (and continuing to this day) . . . especially as a prelude to my family's Christmas Eve Feast of 7 Fishes. I make mine pretty much like this with one exception: The "flaky bits" from the thin side of the fillet go into my sauce at the beginning to flavor the sauce. The large cuts cook much more quickly than the other ingredients, so there really isn't enough time for them to infuse their flavor into the sauce. But this is solved by simply "offering up" the flaky bits at the start. Buon Natale!
Laura o mussill si fa all' insalata
Bacala' e' originale dalla Norvegia
you discard the thin portion???? how about fish cakes?
I’m Canadian my Nana was Italian and we had baccala every Christmas Eve
My mother made this with potatoes! My parents came from Calabria! So it was just Buccala. She also made the 7 fishes on Christmas Eve.
My parents are from Abruzzi, Italy and every Christmas Eve my mom makes baccala with thinly sliced potatoes, with olive oil, garlic, parsley, a tiny bit of raisins to complement the salty cod, then breadcrumbs sprinkled on topand baked in the oven. ABSOLUTELY DELICIOUS 😋 !!
I also grew up on eels on Christmas Eve lol – we dont make it anymore though
My bacala is soaking in a pot of water in my refrigerator as I type this. I'm from La Spezia, so our version is like the Livornese one: cut into pieces, dredge in flour, put it in a large frying pan where you have sauteed garlic in EVOO, brown on all sides, add fresh rosemary, melt in a tablespoon or two of tomato puree, add hot water for stewing, and when done, put in black olives. My children grew up on it and all our Italian food. My son adores it, and I make it for him occasionally throughout the year. I guess he must have the palate of an 80-year-old Italian man!
This in Naples we called stocafisso
Baccalà is the c
Cod
I totally agree with you about child hood memories! Mom always made it ❤
This fish sounds like the carribean version of Saltfish, most will know its often eaten with ackee. Your dish looks yum. Merry Xmas Laura to you and your family and to all who celebrate here.
I'm going to try using Gnocchi instead of potatoes this year – we shall see!
My family always has salted cod on Christmas Eve cold salad garlic lemon juice good evoo and parsley
Delicious
My mom would also put it in her zeppole
Absolutely wonderful! I know this video is probably geared more towards American audiences, however, I would appreciate if some of the measurements were given in standard metric for the rest of us who are not familiar with the British system of measurements.
Yum!!!
I’m South Asian, would LOVE to try making this! I love any white fish!
Would it be blasphemy to add some red chilli flakes to the sauce? Lol
Nonno was a fisherman. He always said there was a difference between real baccala and the more commonly available merluzzo/stoccafisso. He and my father would go back and forth about it. When each one is cooked and how they are prepared is the taste difference. Merluzzo is a different species but similarly dried. Stoccafisso is a dialect slang among Italian fishermen. Most can't tell, but real baccala has a different taste and texture than the others. They have differences on how they are dried and preserved. With a similar sugo only an old timer can tell for sure.
What do you accompany this with?