Ingredients with Measurements:
- 1 lb salt cod (baccalà), soaked overnight and drained
- 1/4 cup olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 anchovy fillets, chopped
- 1 can (14 oz) diced tomatoes, drained
- 1/2 cup white wine
- 1/2 cup water
- Salt and pepper to taste
- 1/4 cup chopped parsley
Special equipment needed:
- Large skillet with lid
Step-by-step instructions:
1. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté for 5 minutes until softened.
2. Add the chopped anchovy fillets and sauté for another 2 minutes until fragrant.
3. Add the drained diced tomatoes to the skillet and stir to combine with the onion mixture.
4. Add the soaked and drained salt cod to the skillet, along with the white wine and water.
5. Season with salt and pepper to taste.
6. Cover the skillet with a lid and simmer over low heat for 30 minutes, or until the fish is cooked through and tender.
7. Remove the lid and sprinkle the chopped parsley over the top.
8. Serve hot with crusty bread.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Low heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 280
- Fat: 12g
- Carbohydrates: 10g
- Protein: 30g
Substitutions for ingredients:
- Instead of salt cod, you can use any firm white fish such as cod, haddock, or halibut.
- If you don't have anchovy fillets, you can use 1 tablespoon of anchovy paste.
Variations:
- Add sliced potatoes to the skillet for a heartier dish.
- Use canned whole tomatoes instead of diced tomatoes and crush them with your hands before adding to the skillet for a chunkier sauce.
Tips and tricks:
- Soak the salt cod in water overnight to remove excess salt.
- Be careful not to overcook the fish, as it can become tough and rubbery.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a skillet over low heat until heated through.
Presentation ideas:
- Serve in individual bowls with a sprinkle of chopped parsley on top.
Garnishes:
- Sprinkle with chopped parsley or grated Parmesan cheese.
Pairings:
- Serve with a crisp white wine such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Crusty bread or polenta.
Troubleshooting advice:
- If the sauce is too thin, simmer uncovered for a few minutes to thicken.
Food safety advice:
- Make sure the fish is cooked through before serving.
Food history:
- Baccalà alla Vicentina is a traditional dish from the Veneto region of Italy, made with salt cod and a tomato-based sauce.
Flavor profiles:
- Savory, salty, and slightly tangy.
Serving suggestions:
- Serve as a main course with a side of crusty bread or polenta.
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Region: Italian