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

On Fri, 28 Dec 2018 18:16:28 GMT, joecool >
wrote:

>jmcquown > wrote:
>> On 12/28/2018 11:43 AM, wrote:
>>> 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.
>>>

>> Okay, well joecool was posting about using it in an Italian or
>> Portuguese dish and that's what I saw on the cooking show. I really
>> don't know a thing about baccala other than what I saw on the show.
>>
>> Jill
>>

>
>I should note that I had seen baccalà before stored at room temp, the fish
>looking stiff as a board. The type of salt cod Costco carried was just firm
>to the touch, skinned and deboned.
>
>I actually heard the room temp stable salt cod does well soaking for 2
>days. There are also apparently pre-soaked ones for sale.
>
>It still held a good salty flavor once cooked, I can imagine it would be
>good in a chowder or stew in place of clams.
>
>Joe


Salt cod was a staple here in NS, though like everything else with the
demise of cod, it's pricy now. The trade was great back in the day
with Jamaica, rum in exchange for salt cod.