Salt cod Sweet and sour
BaccalĂ in Agrodolce
Salt cod soft stewed, with white wine, vinegar, tomato, dried mushrooms and pine nuts.
The salt cod sweet and sour is a main course With a strong character, suitable for a lunch or dinner where you want to bring a tasty and structured preparation to the table. The fish flesh, made more delicate by soaking, meets an aromatic base of garlic, rosemary and dried mushrooms, enriched by tomato puree. The white wine introduces a fragrant note, while the vinegar defines the sweet and sour contrast without covering the flavor of the salt codThe pine nuts complete the whole thing with a slightly crunchy texture. Cooking in saucepan, cooked gently, allows the fish to absorb the seasoning and the bottom to thicken until it becomes dense and enveloping. This dish is part of traditional Italian cuisine.
Instructions
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7 steps · natural Italian voice
Soak the salt cod
1440 minLeave the salt cod Soak the fish in water for 24 hours, changing the water frequently; for continuous water exchange, hold it under running water. Complete the soaking when the flesh is soft and the fish has lost excess salinity.
Scald it and peel it
Bring the water to a boil and blanch the salt cod Soak it long enough to make the skin easily removable. Drain it, remove the skin while it's still workable, and check that the pulp remains firm and doesn't fall apart.
Cut the pieces
Divide the salt cod Cut the pieces into small, even pieces. This size promotes even cooking and allows the sweet and sour sauce to coat each portion well.
Prepare the soffritto
Soften the dried mushrooms in warm water, then chop them together with the garlic and rosemary. Pour plenty of oil into a saucepan And gently sauté I chop it gently, until the aroma becomes intense without letting the garlic take on a dark color.
Brown the salt cod
15 minAdd the pieces of salt cod to the soffritto and brown them gently for about 15 minutes, turning them gently. Continue cooking until the surface is lightly flavored and the base is aromatic, avoiding breaking the flesh.
Combine the liquids
Pour the white wine and the two tablespoons of wine vinegar, then add the tomato pasteLet it boil again and mix the seasoning: the aroma should become more complex and the base should take on a uniform red hue.
Complete cooking
30 minContinue cooking for about 30 minutes over low heat, adding the pine nuts and a little water when necessary. Keep a light simmer: at the end the salt cod it must be soft and the base must be tight, dense and well-bound.
Chef's Tips
Bring to a simmer salt cod after adding the liquids, maintaining a gentle cooking: the bottom should reduce without drying out excessively, while the pulp remains soft.
Ingredients
- Ingredients for 4 people
- (28.22 oz) 800 g of salt cod (baccalĂ ) already wet
- (0.35 oz) 10 g dried mushrooms
- (0.71 oz) 20 g tomato paste
- 1 clove of garlic
- rosemary
- 1 glass of white wine (2 tbsp) 2 tablespoons of wine vinegar oil
- pine nuts
Can't find it in the US?
- salt cod (baccalĂ )International markets
Sold as bacalao in Latin, Portuguese, Caribbean and Italian markets
Or: Fresh cod, salted generously for 30 minutes and rinsed (skip the soaking)
Fresh cod is softer and flakes easily: shorten the cooking.
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