Ingredients with Measurements:
- 1 pound dried salt cod (baccalà)
- 1 large fennel bulb, thinly sliced
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 1 lemon, thinly sliced
- 1 cup all-purpose flour
- 1 cup milk
- 1 cup vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Large skillet
- Paper towels
- Slotted spoon
Step-by-step instructions:
1. Soak the dried salt cod in cold water for 24-48 hours, changing the water every 8 hours.
2. Drain the cod and cut it into large pieces.
3. In a large pot, cover the cod with cold water and bring to a boil. Reduce heat and simmer for 20 minutes.
4. Drain the cod and let it cool. Remove any skin and bones and flake the fish into small pieces.
5. In a large skillet, heat the vegetable oil over medium-high heat.
6. In a shallow dish, mix together the flour, salt, and pepper.
7. Dip the fennel and onion slices in the milk and then coat them in the flour mixture.
8. Fry the fennel and onion slices in the hot oil until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
9. In the same skillet, sauté the garlic until fragrant.
10. Add the flaked cod to the skillet and cook for 2-3 minutes.
11. Add the fried fennel and onion slices to the skillet and toss to combine.
12. Arrange the lemon slices on top of the fish and vegetables.
13. Cover the skillet and cook over low heat for 10-15 minutes, until the lemon slices are soft and the flavors have melded together.
14. Serve hot.
- Time:
Preparation time: 24-48 hours for soaking the cod, 30 minutes for boiling and flaking the fish, 15 minutes for frying the fennel and onion slices, and 5 minutes for sautéing the garlic.
- Cooking time: 10-15 minutes for simmering the fish and vegetables.
Temperature:
- Medium-high heat for frying the fennel and onion slices.
- Low heat for simmering the fish and vegetables.
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 550
- Fat: 30g
- Carbohydrates: 30g
- Protein: 40g
- Sodium: 1500mg
Substitutions for ingredients:
- Any firm white fish can be used in place of the dried salt cod.
- Other vegetables, such as bell peppers or zucchini, can be used in place of the fennel.
Variations:
- Add chopped tomatoes or tomato sauce to the skillet for a richer flavor.
- Top with grated Parmesan cheese before serving.
Tips and tricks:
- Be sure to change the water when soaking the dried salt cod to remove excess salt.
- Pat the fennel and onion slices dry before dipping them in the milk and flour mixture to ensure a crispy coating.
- Use a slotted spoon to remove the fried fennel and onion slices from the skillet to prevent them from becoming soggy.
Storage instructions:
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the leftovers in a skillet over low heat until heated through.
Presentation ideas:
- Serve the Baccalà alla Vicentina with Fennel and Lemon in a large skillet or on a platter.
- Garnish with fresh parsley or fennel fronds.
Pairings:
- Serve with crusty bread to soak up the flavorful sauce.
Suggested side dishes:
- Roasted potatoes or polenta.
Troubleshooting advice:
- If the fennel and onion slices are not crispy, increase the heat of the oil or fry them in smaller batches.
Food safety advice:
- Ensure that the dried salt cod is fully soaked and cooked before consuming.
Food history:
- Baccalà alla Vicentina is a traditional dish from the Veneto region of Italy, made with dried salt cod and served with fried onions and milk.
Flavor profiles:
- Salty, savory, and slightly sweet from the fennel and lemon.
Serving suggestions:
- Serve as a main course with a side dish or as part of a larger Italian feast.
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Region: Italian