Baccala With Onions And Tomatoes
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3tablespoons extra virgin olive oil
- 4cloves garlic, minced
- 2large onions
- 4pounds salt cod, soaked and rinsed thoroughly
- Herb bouquet (bay leaf, parsley and thyme tied in a cheesecloth)
- 1tablespoon tomato puree
- 4cups canned tomatoes
- 1-2 cups white wine
- Freshly ground pepper to taste
- 1cup bread crumbs
- 4tablespoons butter
- 2tablespoons capers, rinsed and dried
- 2lemons, thinly sliced
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Preparation
- Step 1
Preheat oven to 350 degrees. Heat the oil in a large flat ovenproof dish. Saute the onions and garlic in the oil.
- Step 2
Arrange the pieces of salt cod on top and add the herb bouquet, tomato puree, tomatoes, and white wine. Season with pepper, sprinkle with bread crumbs and dot with butter.
- Step 3
Bake for one hour and serve in the same dish, garnished with capers and lemon slices.
- To remove salt, cod must be rinsed many times.
Private Notes
Comments
To follow up on the question of soaking and rinsing, I have been making salt cod for 50 years and in my humble opinion it takes at least 48 hours to properly prepare the cod. It should be rinsed, then placed in a bowl of cold water which should then be emptied and refilled as often as you can think of it until the point where the soaking water no longer taste like salt after spending a couple of hours with the fillets. In my estimation it takes 6 to 10 changes of water.
Super simple and tasty! I quartered the recipe. Too much for me and my husband. Basically, no prep except for frying the onions. I used leftover homemade tomato sauce instead of the tomatoes. I added very thinly sliced red peppers to the onions while cooking them. I appreciated the recipe because it wasn't so watery due to the fact I used thicker tomato sauce instead of watery tomatoes. Just my preference. I'll make again.
To follow up on the question of soaking and rinsing, I have been making salt cod for 50 years and in my humble opinion it takes at least 48 hours to properly prepare the cod. It should be rinsed, then placed in a bowl of cold water which should then be emptied and refilled as often as you can think of it until the point where the soaking water no longer taste like salt after spending a couple of hours with the fillets. In my estimation it takes 6 to 10 changes of water.
Is the dish covered when baking in oven?
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