A Cod Fish Recipe Baccala In Umido



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The creaminess of the polenta, with the brininess of the olives and the brackish fish all combine and contrast with the earthiness of the parsley and the sweetness of the peppers and tomatoes to form a perfectly balanced dish.

If you are from Europe around the Mediterranean or Latin America around the Caribbean baccala or salt cod is probably a huge comfort food dish, for you.  Even if it isn't something you grew up with or are familiar with you should really give this dish a try. È squisito!

An exquisite cod fish recipe that you must try: baccala in umido.Baccala In Umido - This dish is going on my next menu, it is that delicious!
Ingredients for baccala in umido.
Ingredients for baccala in umido.

The players: San Marzano tomatoes, sweet onions, kalamata olives, sweet orange peppers, garlic, lemon, and parsley.

Salt cod soaking in water.

Remove the salt cod from the packaging and rinse well under cold running water. Place the fish in a pan and cover with clean water. Soak it for 24 to 48 hours, changing the water every 8 hours, until the water is clear and no longer salty tasting.

Salt cod drying on a rack over a sheet pan.

Remove the fish from the water and rinse off. Pat dry and allow to rest until ready to cook.

Salt cod braising in a tomato sauce.

Brown the fish and set aside. Sweat the onion, peppers, and garlic. De-glaze the pan with lemon and white wine. Add the tomatoes and the olives. Place the fish on top of the sauce and cook until the sauce reduces to the consistency of a thick tomato sauce.

Parsley being added to the tomato sauce, at the end of cooking.

When the sauce is ready remove the fish to a clean plate and set aside. Stir in half the parsley.

Baccala in umido.An exquisite cod fish recipe that you must try: baccala in umido.

Place polenta down on a plate. Spread some of the sauce over the top, sprinkle with some of the remaining parsley and top with a piece of fish.

A Must Try Cod Fish Recipe

  • Yield: 4 servings
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Salt Cod Prep: 24 to 48 hours

Ingredients

  • 1 pound salt cod
  • 3/4 cup polenta
  • 3 to 4 cups water
  • 2 tablespoons butter
  • kosher salt to taste
  • extra virgin olive oil
  • 1/2 yellow onion, sliced thin
  • 1 sweet red pepper, sliced thin
  • 1 clove garlic, minced
  • 1 lemon halved
  • 1/4 cup dry white wine
  • 1 28 ounce can San Marzano tomatoes, crushed
  • 15 kalamata olives
  • 1/2 bunch parsley, stemmed and rough chopped, divided

Method

For The Salt Cod (baccala)

  1. Remove the fish from the packaging and rinse well under cold running water. Place fish in a pan and cover with clean water. Soak the fish for 24 to 48 hours, changing the water every 8 hours, until the water is clear and no longer salty tasting.
  2. Remove the fish from the water and rinse off. Pat dry and allow to rest until ready to cook.

For The Polenta

  1. Bring 3 or 4 cups of water to a rapid boil. Season to taste with salt. Slowly whisk in the polenta. Return to a boil, reduce heat, and simmer until done, If the polenta gets too thick add more water as necessary.
  2. When the polenta is ready whisk in the butter and about 2 tablespoons of olive oil.

For The Sauce

  1. Add enough olive oil to lightly coat the bottom of a 12-inch saute pan. Place the pan over medium heat. When the oil is fragrant add the fish and brown both sides. Remove and set aside.
  2. Add more olive oil if needed, and add the onion and peppers to the pan. Let the onion and peppers cook for a minute or two and add the garlic. Continue cooking and stirring the mixture until the onion is translucent.
  3. De-glaze the pan with the lemon juice and white wine. Cook until reduced by half and add the tomatoes, the juice from the tomatoes, and the olives. Stir to mix.
  4. Place the fish on top of the sauce and cook until the sauce reduces to the consistency of a thick tomato sauce. When the sauce is ready remove the fish to a clean plate and set aside. Stir in half the parsley.

To Serve

  1. Place polenta down on a plate. Spread some of the sauce over the top, sprinkle with some of the remaining parsley and top with a piece of fish.

Notes

  1. Not only is this cod fish recipe absolutely delicious, it provides the health benefits of cod fish as well: it is an excellent source of protein, it's high in omega 3 fatty acids and vitamin B12.
  2. Working with salt cod is relatively easy you just soak it in water until the saltiness dissipates. Remember to change the water every 8 hours. When you change the water taste it before you toss it so you can determine when the fish is ready. The water should not be too salty, that's it.

Tags: cod fish recipe, baccala in umido, benefits of cod