Ingredients with Measurements:
- 1 pound of salted cod (baccalà)
- 1 large onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons of olive oil
- 1 can of diced tomatoes (14.5 ounces)
- 1/2 cup of white wine
- 1/2 cup of water
- Salt and pepper to taste
- 1 tablespoon of chopped parsley
Special equipment needed:
- Large pot
- Skillet
- Wooden spoon
Step-by-step instructions:
1. Soak the salted cod in cold water for 24 hours, changing the water every 6 hours.
2. Drain the cod and cut it into pieces.
3. In a large pot, bring water to a boil and add the cod. Cook for 10 minutes and drain.
4. In a skillet, heat the olive oil over medium heat. Add the onion and garlic and cook until the onion is translucent.
5. Add the diced tomatoes, white wine, and water. Bring to a boil and reduce heat to low.
6. Add the cooked cod to the skillet and simmer for 20 minutes.
7. Season with salt and pepper to taste.
8. Sprinkle with chopped parsley before serving.
- Time:
Preparation time: 24 hours (for soaking the cod)
- Cooking time: 30 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 220
- Fat: 7g
- Carbohydrates: 9g
- Protein: 25g
Substitutions for ingredients:
- White wine can be substituted with chicken or vegetable broth.
Variations:
- Add sliced potatoes to the skillet for a heartier meal.
- Substitute the diced tomatoes with tomato sauce for a smoother sauce.
Tips and tricks:
- Be sure to change the water every 6 hours when soaking the cod to remove excess salt.
- Use a wooden spoon to stir the sauce to avoid breaking the cod into small pieces.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a skillet over medium heat until heated through.
Presentation ideas:
- Serve on a bed of polenta or with crusty bread.
Garnishes:
- Sprinkle with additional chopped parsley or grated Parmesan cheese.
Pairings:
- Serve with a crisp white wine, such as Pinot Grigio.
Suggested side dishes:
- Roasted vegetables or a simple green salad.
Troubleshooting advice:
- If the sauce is too thick, add more water or broth to thin it out.
Food safety advice:
- Be sure to cook the cod thoroughly to avoid foodborne illness.
Food history:
- Baccalà alla Vicentina is a traditional dish from the Veneto region of Italy.
Flavor profiles:
- Savory, salty, and slightly sweet from the tomatoes.
Serving suggestions:
- Serve as a main course for a hearty Italian meal.
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Region: Italian