Thread: Baccalà
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[email protected] lucretiaborgia@fl.it is offline
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Default Baccalà

On Fri, 28 Dec 2018 08:08:37 -0700, graham > wrote:

>On 2018-12-28 5:51 a.m., wrote:
>> On Fri, 28 Dec 2018 00:03:16 -0500, jmcquown >
>> wrote:
>>
>>> On 12/27/2018 8:05 PM, joecool wrote:
>>>> Felt like posting something to distract from the leery dude with the
>>>> chocolate.
>>>>
>>>> I picked up salt cod, baccalà, from my local Costco a couple weeks ago.
>>>> Never had it before. Made a really basic recipe called baccalà lesso. Let
>>>> the fish soak in water for about 24 hours in the fridge before using.
>>>>
>>>> Once soaked, I simmered in boiling water for 20 minutes or so and topped
>>>> with some olive oil, garlic, and parsley. Pretty decent.
>>>>
>>>> I gather this is a Christmas food for Portuguese and Italians, if anyone
>>>> else has tried, what was your favorite recipe?
>>>>
>>>> Joe
>>>>
>>>>
>>> I've heard of it but I have not tried it. From what I've seen on
>>> cooking shows it definitely needs to be long soaked to remove the salt
>>> used to preserve it. Nice of you to give it a try. I doubt I can find
>>> anything like it near where I live.
>>>
>>> Jill

>> That depends entirely on taste, the Jamaican dish I used to do
>> required very little de-salting.

>
>Was that salt cod and ackee? We had a Jamaican nanny many years ago who
>prepared that for us. Very unusual:-) She also introduced us to rice
>with peas, i.e., rice, red beans and coconut.


You guessed it! My father was born in the barracks in Kingston just
ahead of the major earthquake, he retained a love of Jamaican food all
his life.