Baccala
2015-07-29- Cuisine: Italian
- Course: Main course
- Skill Level: Easy
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- Servings: 6
- Prep Time: 10m
- Cook Time: 25m
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Nutritional Info
This information is per serving.
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Calories
387 -
Total Fat
15 g -
Saturated Fat
3 g -
Cholesterol
49 mg -
Sodium
370 mg -
Potassium
1006 mg -
Carbohydrates
29 g -
Dietary Fiber
9 g -
Sugars
6 g -
Protein
29 g
Ingredients
- 1 medium onion, chopped
- 1/2 cup fresh parsley
- 1 can (28 ounces) crushed tomatoes
- 1-1/2 pounds potatoes, peeled
- 2 garlic cloves, crushed
- 2 cups mushrooms, sliced
- 1-1/2 pounds cod, cut into 1-1/2-in pieces
- 1 pound large green pitted olives
- 1/2 cup red wine
- 1 teaspoon dried oregano
- 4 ounces olive oil
- 1 cup green peas, fresh or frozen
Method
Step 1
Cut potatoes into cubes,cook in water for 10 minutes. Drain.
Step 2
Sauté onion, garlic & parsley in oil until onion is translucent. Add mushrooms. Cook briefly. Add tomatoes, olives, oregano, wine and potatoes. Bring to a boil and reduce heat. Simmer for about 10 minutes until the flavors are blended.
Step 3
Place fish pieces on top of potato mixture. Simmer until potatoes are soft and cod is flaky, about 10 minutes. Sprinkle with green peas. Cook 5 minutes longer.
The sauce is a great base that would work for other fish, chicken, or pork. Traditional baccala is made using salted cod that you soak in water for a few days first. You can probably find it at an Italian market if you want to go the traditional route. I use fresh or frozen cod because, refrigerators.