ADELAIDE LAUNCH OF SICILIAN SEAFOOD COOKING
Baccalà is cooked in many ways but this is probably my favourite - It is full of flavours and colours that can only be Sicilian. It can be presented as a main dish or as an antipasto. At Il Mercato it was served on spoons and everyone loved it.
Baccalà. has to soak for a couple of days before it is cooked, so begin preparations beforehand ( min. 24 hours but if it is extra salty it will need extra time. It can be purchased pre soaked in some stores which sell Italian and Spanish food :
INGREDIENTS
1–1.2 kg (2lb 4oz–2lb
12oz) baccalà, soaked
1 cup extra virgin olive oil
1 large onion, finely sliced
2 cloves garlic, chopped
1 cup finely cut parsley
500g (17.oz) tomatoes, peeled, seeded and chopped
(or canned)
2 tablespoons tomato paste
mixed with ½ cup water
flour for coating
½ cup salted capers, soaked and washed
½ cup sultanas or currants
½ cup pine nuts
1 cup white wine
½ cup black olives, pitted and chopped
salt and freshly ground pepper
METHOD
Cut the baccalà into square portions and leave to dry on a paper towel.
Heat ½ cup of oil in an ovenproof casserole. Add the onion, garlic and
parsley and cook until the onion is pale golden. Add the tomatoes, the tomato
paste and seasoning and cook until thickened.
Lightly coat the baccalà with flour and fry in hot oil.
Arrange the baccalà in the casserole with the capers, sultanas, pine
nuts and ½ cup of wine. Bake in a preheated 180C (350 F) oven for
30–45 minutes. Add the rest of the wine and the olives and bake for another
15–30 minutes until cooked (the fish should flake). During cooking, check to
see if it is dry and either add more wine or water.
Variation
- Sprinkle with fresh basil leaves or extra pine nuts and serve with chopped chilli and a dribble of extra virgin olive oil.
- Cook any firm-fleshed fish this way. Large thick pieces are best.
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