Baccalà in Bianco

As previously mentioned, Salted Cod is an easy and affordable option for Fish Night. But if you need some convincing…..then you might like to know that it is a good source of Omega fats…..and has relatively low levels of mercury.

On the downside…. it is considered by many as an acquired taste. So if you are courting the idea of preparing Salted Cod, we would suggest that you begin your rendezvous with the Salted Cod  “Bacalao” fritters recipe.

If you live in Melbourne, and have access to Mount Zero Wild Olives, feel free to double the quantity of olives suggested in this recipe, and make sure you serve plenty of crusty bread on the table. Delicious!!!

You will need:

700g Salted Cod, rehydrated and desalinated (see the Salted Cod ‘Bacalao’ fritters recipe for details)

3-4 tbsp plain flour

4 tbs olive oil

1 brown onion, sliced

1/2 cup olives in brine (both green and black olives work well in this recipe)

1-2 tbsp baby capers

1-2 tbsp tomato passata

2 spring onions

1/4 cup water

pepper

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Remove the skin from the fish and cut into small portions. Coat the fish in the flour.

Heat two tablespoons of the oil in a large heavy pan. Place half of the fish in the pan and brown on both sides. Remove from pan. Repeat with remaining fish.

 

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Add the remaining olive oil to the pan, along with the onions. Sauté gently for a few minutes, then add olives and capers. Cook for a further 2-3 minutes. Add tomato passata.

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Place the fish on top of the sauce, and sprinkle spring onions on top. Add water, then cover with a lid and allow to simmer gently for 10 minutes. Turn the fish gently and spoon the sauce over the fish. Allow to cook a further 10 minutes.

Serve with crusty bread.

 

 

 

 

 

 

 

 

 

 

 

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