Art_Of_Entertaining_2016

Christmas Eve
Baccala
I am sure you are asking – What is Baccala! I have been eating baccala since I was a little girl. My grandmother only made this once a
year on this very day – Christmas Eve! My grandmother called Christmas the Fiesta of 7 Fishes
Here is a little information on baccala - It is a salt-cured cod. Before there was refrigeration this is how the fish was preserved. You
must soak the fish overnight and change the water often.
Here is the way this fish is prepared! If this is too much for you then go and purchase a fresh piece of Cod and bake with lemon juice and
rosemary! This recipe will feed 6 people so you can adjust accordingly. The fish does become flakey when cooking – Be gentle!
Ingredients
• 5-6 Fillets of baccala
• 1 yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 (28 oz can) whole peeled tomatoes (recommended - San Marzano)
• 1/2 cup - pitted black olives
• 1 tablespoon capers, drained
• Almond flour or Gluten Free flour to coat the fish
• Olive oil or Coconut oil
• 1/4 teaspoon red pepper flakes (optional)
• 1 teaspoon sea salt
• 3/4 freshly ground pepper
• 1/4 cup pine nuts
Directions
1. Take a large bowl and fill with cold water.
2. Use a rolling pin or mallet and lightly hit the fish to loosen up the salt.
3. Soak overnight (or up to 2 days) in cold water. Try to change the water at least 3-4 times.
4. Drain and remove the salt and discard the bones.
5. Cut the fish into large pieces.
6. In a sauté pan add a little olive oil and add onion and garlic. Let cook for about 1 minute.
7. Coat each piece of fish with flour and give a little shake. You may need to add a little more olive oil.
8. Sauté each side of fish for about 1 1/2 minutes (just to brown). After you brown both sides add in the tomatoes, olives, capers, red
pepper flakes. Let cook for about 3 minutes on medium then taste for salt and pepper.
9. Take a small sauté pan and add pine nuts over medium heat. Just until they are lightly toasted. Add to the baccala pan.
© Cindy’s Table
www.CindysTable.com
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