BigJohn
- 29
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BigJohn said:Baccala is a dried cod, an italian traditional Christmas Eve dish, but I have no clue how to prepare it, I'm the adventurous type and since my DW's family is Italian ( I mean from Italy) I thought it would be a cool surprise for them.
You can make it several ways. In order to prepare it...it must soak in cold water for 3 days. Every 4 hours you must drain the water and start again. This helps to diminish the salt of the cod fish. When you are looking to purchase the baccala, pick the thick pieces.BigJohn said:Now I need help from all my Italian friends here. What are some ideas for the preparation and serving of Baccala, I'd like to use rustic recipes if possible, it is going to be part of my Christmas Eve feast this year.
BigJohn said:Preparing/Serving Bakala
The_Kitchen_Guy said:
I'm not sure his wife, Chelsea Field, would be real happy about this.
But I liked him in Quantum Leap but not so much in Enterprise.
Bakala is a traditional Lebanese dish that consists of salted cod fish, typically served during Lent. It is a popular dish in many Mediterranean countries and has a unique and delicious flavor.
To prepare Bakala, soak the salted cod fish in water for 24-48 hours, changing the water every few hours. Once the fish is desalted, boil it in water for 15-20 minutes. Drain the fish and remove any bones or skin. Then, add it to a pan with sautéed onions, garlic, tomatoes, and spices. Simmer for 10-15 minutes and serve hot with rice or crusty bread.
Yes, you can use fresh fish instead of salted cod for Bakala. However, the traditional recipe calls for salted cod as it adds a unique flavor to the dish. If using fresh fish, it is recommended to add a small amount of salt to the dish to achieve a similar taste.
Bakala is typically served as a main dish with rice or bread. You can also serve it as an appetizer by spreading it on crackers or toasted bread. It is also delicious when served with a side of vegetables or a fresh salad.
Yes, you can freeze leftover Bakala for up to 3 months. Allow it to cool completely before transferring it to an airtight container or freezer bag. When ready to eat, thaw it in the refrigerator overnight and reheat it in a pan or microwave. It is not recommended to refreeze Bakala once it has been thawed.