Ingredients with Measurements:
- 1 pound of salted cod (baccalà)
- 1 fennel bulb, thinly sliced
- 4 garlic cloves, minced
- 1/4 cup of olive oil
- 1/2 teaspoon of red pepper flakes
- 1/4 cup of white wine
- 1/4 cup of chopped parsley
- Salt and pepper to taste
Special equipment needed:
- Large bowl
- Large skillet
Step-by-step instructions:
1. Soak the salted cod in a large bowl of cold water for at least 24 hours, changing the water every 6-8 hours.
2. Once the cod is desalted, drain and rinse it under cold water. Cut it into small pieces and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the sliced fennel and minced garlic, and sauté for 5-7 minutes until the fennel is tender.
4. Add the red pepper flakes and the chopped parsley, and stir to combine.
5. Add the cod pieces to the skillet, and stir gently to combine with the fennel and garlic mixture.
6. Pour in the white wine, and let it simmer for 10-15 minutes until the cod is cooked through.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with additional chopped parsley.
- Time:
Preparation time: 24 hours (for soaking the cod)
- Cooking time: 20-25 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 12g
- Carbohydrates: 6g
- Protein: 28g
Substitutions for ingredients:
- If you can't find salted cod, you can use fresh cod or any other white fish.
- If you don't like fennel, you can substitute it with sliced onions.
Variations:
- You can add sliced bell peppers or cherry tomatoes to the skillet for extra flavor and color.
- You can also sprinkle some grated Parmesan cheese on top before serving.
Tips and tricks:
- Make sure to desalt the cod properly to avoid it being too salty.
- Don't overcook the cod, or it will become tough and dry.
- Serve with crusty bread to soak up the flavorful sauce.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve on a bed of steamed rice or mashed potatoes.
- Garnish with lemon wedges for a pop of color.
Garnishes:
- Chopped parsley
- Lemon wedges
Pairings:
- Serve with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Steamed vegetables, such as broccoli or green beans
- Roasted potatoes
- Crusty bread
Troubleshooting advice:
- If the cod is too salty, soak it in cold water for an additional 6-8 hours.
Food safety advice:
- Make sure to cook the cod thoroughly to avoid any foodborne illnesses.
Food history:
- Baccalà alla Lucana is a traditional dish from the region of Basilicata in Southern Italy, where salted cod is a popular ingredient.
Flavor profiles:
- Salty, savory, and slightly spicy.
Serving suggestions:
- Serve as a main course for a hearty and flavorful meal.
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Region: Italian