“Baccalà” (cod) is a cherished fish that never fails to make a welcome appearance, especially on holidays. Cod can be grilled, stewed, fried, baked, and prepared in a thousand other ways.
The Italian term “baccalà” derives from the Low German term “bakkel-jau “, meaning “salted fish”, and in fact “baccalà” is nothing other than salted cod. The fish salting process is said to have originated from the North Sea fishermen’s need to transport and reliably preserve the large schools of cod they netted.
Do you know the difference between “baccalà” and “stoccafisso”? The fish is the same, Atlantic cod, but the preservation method differs; “baccalà” is salted cod, while “stoccafisso” is dried cod.
And another peculiar fact? The famous “baccalà alla vicentina” (Vicenza-style codfish) is made with “stoccafisso”, not “baccalà”. 🙂
Ingredients for 6 servings
- 1 kg salted cod
- 400 g potatoes
- 1 dl Aulus extra-virgin olive oil
- 1 onion
- 2 garlic cloves
- 1 sprig of parsley
- ½ glass white wine
- Salt and pepper to taste
- 6 tablespoons LIMMI lemon juice
Soak the salted cod overnight in water mixed with a few drops of LIMMI lemon juice.
The next day, remove the bones, cut it into pieces and pat them dry using a dishcloth.
Peel the potatoes and cut them into cubes.
In a saucepan, simmer extra-virgin olive oil the chopped garlic, onion and minced parsley. Once the onion is slightly golden, add the pieces of cod, salt and pepper to taste, the white wine, and 6 tablespoons of LIMMI lemon juice. Cook on medium heat, turning the cod so they brown on both sides. After about 10/15 minutes, add the potatoes and mix thoroughly. If the cod and potatoes get too dry while cooking, add a bit of hot water.
Once the potatoes are soft, turn the burner off, and serve hot, sprinkled with parsley and a few more drops of LIMMI Lemon juice.