Sunday, December 18, 2011

Italian Christmas Eve Baccala Cod with Pasta Marinara Sauce

One of the 7 Fishes on an Italian Christmas Eve, a sauced up salted Cod/Baccala!
 This is was one of my Dad's favorite on Christmas Eve made with percatelli pasta, more frequently eaten with linguine.

Lightly flour then browned.  
The  marinara sauce will stick to the fish better and compliment the fish flavors


 
Baccala:
This is the process we used.
1- pound  dry salted cod/baccala fish . This fish will have tobe soaked in water and then changed out many times in a 48 hour period  and sometimes even up to 72 hours, checking and changing out the water until it is clear. If it's not  clear, continue to change out water several more times during the day until the water is completely clear.
       
1 pound pasta percatelli, linguine, angel hair or your favorite
1 recipe marinara sauce recipe or store bought
3 cloves minced garlic
Fresh chopped parsley and basil
pinch of red peper flakes
olive oil
flour


If making homemade sauce this should be started when the cod is ready to fry.
Once the cod is fully unsalted cut it into one inch chunks. Place some flour in a plastic bag and shake the cod into the flour.
In a medium size pan heat oil ,on medium heat, add minced garlic to olive oil .
Add cod , browning on both sides, fish will cook fast.
Add  marinara tomato sauce. Simmer together very low heat, for 30 minutes.  Cook the pasta of choice in a pot of salted water to your taste, we like it al dente.  Drain, place some pasta on a plate. Top the pasta with some fresh ground pepper to taste, chopped fresh basil, a pinch of red pepper.
Pour sauce over pasta. Top with chunks of baccala, drizzle with olive oil. Garnish with fresh parsley and more sauce.

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12 comments:

Angie's Recipes said...

It looks so yummy! Love your tomato sauce...so fine and delectable!

Lenia said...

I love baccala!Your pasta is excellent!Kisses,dear!

Greg said...

This sounds really good. Is there a problem using regular cod if you can't find baccala?

Pegasuslegend said...

Yes this is dry cod covered in salt, so its a process for several days, not sure what the regular cod would taste like. You will have to let me know.

Belinda @zomppa said...

What a great comforting dish...happy holidays!

Spicie Foodie said...

This sounds and looks so delicious Claudia. I don't know anything about a traditional Italian Christmas dinner. But I would love to really enjoy one with this recipe. Buon Natale to you as well. Best wishes and many blessings to you and all of your loved ones :)

Free Spirit Eater said...

I love cod and this dish does the fish justice. Love all of the flavors in the recipe. Thanks for sharing Claudia. Have a good one =]

Vicki Bensinger said...

What a lovely dish. I've never heard of soaking the fish until the water is clear. What is the purpose for this. I do this with sushi rice all the time but never heard of doing it with fish.

This dish looks so appetizing and I really like the thickness of the percatelli pasta.

Cake Duchess said...

Ciao Claudia:) This is a family favorite. Your sauce looks delicious. Hope you're doing well this busy time of year. buon natale bella xx

Reeni said...

Such a delicious tradition Claudia! Thanks for sharing!

Curt said...

Another great fish and pasta meal. I love that sauce.

anthony stemke said...

I love bacala. It is no longer necessary to dry the cod but there is nothing like the taste of well rinsed dried cod, no substitute for it. Hard to find where I live now.
When I lived in NYC could get 2 brands of dried cod: Beardsley and Gortons. I never see them anymore except Gortons canned, which is mostly mashed potatoes.
Wish you and yours a very happy Christmas Peg.