Salt cod in a stew
BaccalĂ in Guazzetto
Salt cod slowly cooked with garlic, parsley and extra virgin olive oil, collected in a tasty stew.
The salt cod in a stew it is a main course of fish with an essential structure and a strong character, suitable for a lunch or dinner where you want to bring to the table a concrete and fragrant preparation. The pulp of the salt codFirm but naturally flaky, it is enhanced by slow cooking, which maintains its integrity and concentrates the sauce. Garlic introduces a distinct aromatic note, while fresh parsley adds freshness and color. Extra virgin olive oil contributes to the softness and supports the stew, which should remain fluid but compact, without overpowering the flavor of the fish. This recipe is typical of Italian cuisine. The technique requires delicacy: shallow pan it should be shaken instead of stirring the contents, so that the pieces remain whole and the seasoning coats the surface evenly.
Instructions
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5 steps · natural Italian voice
Prepare the salt cod
Carefully debone the (28.22 oz) 800 g of fillets of salt cod Soak the fish, removing all remaining bones. Cut it into regular pieces about five centimeters long, so that the cooking is even and the flesh retains a firm consistency.
System in the shallow pan
Arrange the touches in a shallow pan wide and low, keeping them on a single level as much as possible. Add the extra virgin olive oil and the cloves of garlic Flattened. The large container promotes even cooking and allows the seasoning to spread over the surface of the fish.
Start cooking
15 minCover the shallow pan and cook over low heat for 15 minutes. Just shake the container gently, without using a spoon: the salt cod It must cook slowly, releasing its juices and flavouring itself with the garlic, without breaking.
Turn the touches
Uncover the shallow pan Turn each piece over with tongs, gently holding it. The surface should appear opaque and the flesh should begin to flake off in flakes, but still remain firm. Avoid piercing the fish, so as not to lose the juices to the bottom.
Complete in the stew
15 minPour in half a glass of water, add the hand-chopped parsley, and continue cooking for another 15 minutes. Keep the heat low and check that the liquid is just simmering: the stew is ready when it is fragrant and slightly firm around the pieces.
Chef's Tips
The editorial staff recommends cooking the salt cod to gentle heat and to shake the shallow pan without stirring, so the pieces remain intact and the bottom binds without flaking the fish.
Ingredients
- Ingredients for 4 people
- (28.22 oz) 800 g fillets of salt cod (baccalĂ ) soaked
- 3 cloves of garlic
- abundant fresh parsley leaves
- 1 dl of Sardinian extra virgin olive oil
- salt
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.
â ïž Automatic ingredient-based detection. Always check product labels.
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