Recipes

Classic Baccala a la Florentine

This classic Baccala is prepared with soaked salt codfish, fresh tomatoes and parsley. A deviation from the norm, fish lovers will united with praise over this dynamic dish.
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Course Fish and Seafood, Salsa, Seafood
Cuisine Continental

Servings 4 servings
Calories 2107.37 kcal

Ingredients

  

  • 32 ounce(s) soaked salt codfish (cut into two-inch slices across the grain and floured)
  • 1/2 cup(s) olive oil
  • 3 crushed pealed garlic cloves
  • 1 dash(es) Fresh ground pepper
  • 16 ounce(s) pealed seeded fresh tomatoes or 3/4 lb. canned tomatoes
  • 16 tablespoon(s) parsley, minced
  • 1 tablespoon(s) white wine

Instructions

 

  • Heat the oil in a pan and add the garlic.
  • When it’s lightly browned, add the fish, shifting it about gently lest it stick.
  • When one side’s browned, turn it gently and brown the other.
  • Add a pinch of freshly ground pepper (salt shouldn’t be necessary) and sprinkle with a little bit of wine.
  • When the wine has evaporated, add the tomatoes and continue cooking for a few minutes, till the sauce is cooked; sprinkle with the minced parsley and serve hot.
  • Ready in 50 min.

Nutrition

Calories: 2107.37kcalCarbohydrates: 37.25gProtein: 215.46gFat: 117.49gSaturated Fat: 15.25gCholesterol: 480mgSodium: 59644.39mgFiber: 17.23gSugar: 12.14g

Keyword Tomato
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