Baccalà alla Fiorentina, or Florentine-style salted cod, is a traditional Italian dish with rich flavors. Here’s a basic recipe to get you started:
Ingredients:
- 1 pound (450g) dried salted cod
- 2 cups (480ml) milk
- 1/4 cup (60ml) olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14 ounces) diced tomatoes
- 1/4 cup (60ml) dry white wine
- 1/4 cup (60ml) fish stock or water
- 1 tablespoon tomato paste
- Salt and pepper to taste
- Pinch of red pepper flakes (optional)
- Chopped fresh parsley for garnish
Instructions:
- Prepare the Salted Cod:
- Rinse the salted cod under cold water to remove excess salt.
- Place the cod in a bowl and cover it with cold water. Let it soak for at least 24 hours in the refrigerator, changing the water every 4-6 hours. This helps to rehydrate and desalinate the fish.
- Cooking the Cod:
- After soaking, drain the cod and cut it into serving-sized pieces.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened and fragrant, about 3-5 minutes.
- Add the diced tomatoes, white wine, fish stock (or water), and tomato paste to the skillet. Stir well to combine.
- Place the cod pieces into the skillet, ensuring they are submerged in the tomato sauce. Season with salt, pepper, and red pepper flakes if using.
- Cover the skillet and let the cod simmer gently over low heat for about 20-25 minutes, or until the fish is cooked through and flakes easily with a fork.
- Finishing Touches:
- Once the cod is cooked, taste the sauce and adjust the seasoning if necessary.
- Serve the baccalà alla Fiorentina hot, garnished with chopped fresh parsley.
Serving Suggestions:
- Baccalà alla Fiorentina is often served with crusty bread or polenta to soak up the flavorful tomato sauce.
- It pairs well with a crisp white wine, such as Vernaccia di San Gimignano, which is a traditional Tuscan choice.
Enjoy your Florentine-style salted cod!
