BACCALA SALAD
This recipe for baccala salad is courtesy of Sal Scognamillo, owner of Patsy's.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 7
Steps:
- Place cod in a large bowl of cold water. Refrigerate for 4 to 5 days, changing water each day.
- Drain cod and cut into 3-inch pieces. Transfer to a large saucepan, cover with water, and bring to a boil over medium-high heat. Reduce heat to medium and cook until fish is easily flaked with a fork, 15 to 20 minutes. Drain and transfer cod to a bowl filled with cold water until cooled, 10 to 15 minutes.
- Meanwhile, in a large bowl, whisk together olive oil, lemon juice, olives, garlic, and basil; season with salt and pepper.
- Drain cod and flake with a fork. Add to bowl with olive oil mixture; toss to coat. Refrigerate at least 1 hour before serving. Serve chilled or at room temperature.
BACCALA SALAD
Steps:
- Soak cod for 2 to 3 days, refrigerated, changing water regularly. In large pot, bring 6 quarts of water to a boil, add cod and cook until fish breaks off easily. Strain and cool. After it cools, remove skin and bones, if there are any, and break into bite size pieces. In medium saute pan heat oil and saute garlic for 2 to 3 minutes. Cool.
- In a bowl, add cod, pour oil and garlic over, add lemon juice, peppers, olives, capers, parsley and salt and pepper, to taste. Place in serving platter and serve at room temperature.
BACALAO SALAD
Bacalao is Spanish for dried salt cod; our version of the popular Caribbean dish is steepedfor several hours in a blend ofred wine vinegar, garlic, andtomatoes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 10
Steps:
- Put cod in a medium bowl. Cover with cold water. Cover with plastic wrap, and refrigerate at least 8 hours, or up to 2 days. Drain water from bowl. Cover cod with fresh water. Refrigerate, covered, at least 8 hours or up to 2 days. Drain. Rinse cod, and pat dry.
- Heat oil in a large skillet over high heat. Add cod, onion, bell pepper, and garlic. Cook, stirring constantly, until onion and pepper have softened and cod begins to break up, about 6 minutes.
- Stir in tomatoes. Reduce heat to medium. Simmer 10 minutes. Let cool completely. Stir in the vinegar and pepper. Refrigerate cod mixture at least 3 hours (or overnight). Season with salt, or drizzle with vinegar, if desired.
- Arrange lettuce on a large platter. Spread cod mixture on top.
ROSé'S BACCALà SALAD
Steps:
- Put cod in a large bowl and cover with cold water by 2 inches. Soak cod, chilled, changing water 3 times a day, up to 3 days (see cooks' note, below). Drain and chill until ready to use.
- Drain cod and transfer to a 5- to 6-quart pot with 1 1/2 quarts water. Bring just to a simmer and remove from heat. (Cod will just flake; do not boil or it will become tough.) Gently transfer cod with a slotted spoon to a platter to cool slightly.
- Shred cod and stir together with celery, garlic, olives, roasted peppers, parsley, and basil.
- Stir together lemon juice, vinegar, sugar, and oil, then pour over salad, tossing to coat well. Season with pepper and chill, covered, at least 1 1/2 hours for flavors to develop.
BACCALà MANTECATO: A SAVORY SPREAD OF WHIPPED SALT COD
Provided by Lidia Matticchio Bastianich
Categories Condiment/Spread Milk/Cream Food Processor Mixer Fish Garlic Potato Appetizer Cod
Yield makes about 4 cups
Number Of Ingredients 9
Steps:
- When the baccalà is sufficiently soaked, cut it into small pieces-6 inches or so-and put them in a saucepan or deep skillet with at least an inch of water to cover. Bring to a boil, set the cover ajar (rest it on a wooden spoon set on the rim of the pan), and cook at a steady bubbling boil for 20 minutes or more, until the cod is easy to flake but still has body and shape. Don't let it start to break apart. Lift it out of the cooking water, and let it drain and cool in a colander. Reserve a cup of the cooking water.
- Meanwhile, rinse the potato but leave it whole and unpeeled. Put it in a small pot covered with cold water. Bring to the boil, and cook steadily until you can easily pierce the potato with a knife blade.
- Let it cool, and peel it.
- Set up the electric mixer and flake all the fish into the bowl. Beat with the paddle at low speed to break the fish up more; drop in the minced garlic, and beat at medium speed while you pour in half the olive oil very gradually in a thin stream, then add the potato and incorporate it; continue beating at low speed as you gradually add the rest of the oil.
- Now raise the speed to high and whip the fish to lighten it.
- Reduce the speed to medium and incorporate the half-and- half gradually, then whip at high speed again. At this point the whipped cod should be smooth and fluffy, almost like mashed potatoes but with texture. If it is very dense, you can thin it with the cooking water (but be careful: too much water will make it too salty).
- Finally, season with pepper and beat it in to blend. If you use a food processor instead of a mixer, follow the same order of additions, and process as needed to form a light, smooth spread. Put the spread in containers and store sealed, in the refrigerator, for up to a week. You can also freeze baccalà mantecato; the texture will not be as creamy, but it will have good flavor and makes a delicious pasta sauce.
MOCK BACCALLA SALAD
Baccalla is dried and salted cod. I like a good baccalla salad, but I do not enjoy preparing the salted cod which requires soaking and changing the water for three days. In this recipe, I substitute fresh cod. Poaching gives it a nice texture for the salad. Though, not quite as toothy as the dried fish. The salad may be eaten immediately after preparation, but gets better if allowed to marinate for a couple of hours.
Provided by Jim D.
Categories European
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Combine the cod, olive oil, salt and water in a saucepan.
- Bring the water to a boil.
- Reduce heat to a simmer and poach gently for 10 minutes.
- Drain, rinse, and cool.
- Flake cod with a fork.
- Combine remaining ingredients.
- Add cod, stir together gently.
- Place covered in the refrigerator for 2-4 hours or overnight. (The fish absorbs more flavor).
Nutrition Facts : Calories 269.2, Fat 17.8, SaturatedFat 2.5, Cholesterol 48.7, Sodium 694.3, Carbohydrate 5.9, Fiber 1.9, Sugar 2.7, Protein 21.2
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