Well prepared baccala is actually delightful. It has a firm texture that is not fishy, with a slight chew. Baccala is a traditional recipe of the Feast of Seven Fishes. Baccala requires soaking. This can take up to three days in most instances. Check out tips for soaking baccala from Delallo by clicking here! I got lucky and found these one pound crates of baccala at The Carolina Meat & Fish Co. from Stavis Seafoods. The salt cod was already skinned, boned and cut into filets. And…I did not have to take three days to soak. I had to rinse in water for 15 minutes, then place in a pan of water on the stove and allow to soak on medium-low heat. I changed the water about three times. That was it! Although not traditional baccala, you could use fresh cod and forgo soaking all together.
Once you have prepared the salt cod by one of the two methods mentioned above, heat two tablespoons of olive oil in a heavy bottom, oven-safe pot. I love using this enameled cast iron pan from Lodge. Click here. Add in the onions, garlic and crushed red pepper. Sauté for about two minutes. Add the white wine and can of tomatoes. Crush the tomatoes. Add in the capers. Season with salt and pepper. Bring to a boil. Lower heat and simmer for 20 minutes.
Heat oven to 375 degrees. Place the cod in the simmered liquid along the the lemon juice, lemons, and olives. Drizzle another tablespoon or two of olive oil over the cod. Cover and place in oven for 20 minutes.
Grab a serving platter, place the cod and cover with this amazing sauce. Drizzle on a touch more olive oil and garnish with fresh parsley! ENJOY this amazing recipe for Baccala! Be sure to follow me on Instagram, Facebook and Pinterest! Thank you!