italianutama· 4 servings
≈605 kkal · P 15.6g · L 13.1g · KH 109.5g (per recipe, TKPI estimate)
Baccalà alla Vicentina
Ingredients
- 1.5 kg salted cod (baccalà)
- 1 onion, thinly sliced
- 2 carrots, thinly sliced
- 2 celery stalks, thinly sliced
- 4 cloves garlic, minced
- 1 cup white wine
- 1 cup fish stock
- 1 cup tomato passata
- 1/2 cup pine nuts
- 1/4 cup capers
- 1/4 cup olives, sliced
- 1/4 cup parsley, chopped
- 1/4 cup basil, chopped
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- 11. Soak the salted cod in cold water for 24 hours, changing the water every 8 hours to remove excess salt.
- 22. Rinse the cod under cold water and pat dry with paper towels.
- 33. In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery. Cook until softened, about 5 minutes.
- 44. Add the garlic and cook for an additional 1 minute.
- 55. Pour in the white wine and let it simmer until it has reduced by half.
- 66. Add the fish stock, tomato passata, pine nuts, capers, olives, parsley, and basil. Stir well to combine.
- 77. Add the cod to the pot, ensuring it is fully submerged in the liquid. Season with salt and pepper to taste.
- 88. Cover the pot and simmer on low heat for about 1 hour, or until the cod is tender and easily flakes with a fork.
- 99. Remove the cod from the pot and flake it into the liquid. Stir in the grated Parmesan cheese.
- 1010. Serve the Baccalà alla Vicentina hot, garnished with additional parsley and basil if desired.
Source: llm-generated