- Breakfast, Brunch, and Eggs
- Fish and Shellfish
- Alaskan Halibut with Carrot Puree, Asparagus, and Pistou
- Almond Flounder Meunière
- Baccala Messina Style
- Baked Halibut with Tomato Caper Sauce
- Black Squid Ink Paella
- Broiled Sardines with Lemon
- Cathal Armstrong's Boullabaisse
- Crab Cakes with Imperial Sauce
- Deep Fried Smelts
- Marmitako (Fresh Tuna and Potato Stew)
- Pan-Seared Sea Bass Drizzled with a Saffron Sauce
- Pesce Arrosto in Sale (Whole Baked Fish in a Salt Crust)
- Pesce Spada alla Bagnarese (Swordfish in a Garlicky Broth, Bagnara Style)
- Roasted Branzino with Lemon
- Roasted Striped Bass with Green Olive Couscous and Grapefruit Butter
- Salmon with a Breadcrumb, Olive and Sun-Dried Tomato Crust
- Sea Bass With Coconut Rice, Peanuts, And Kumquat Sambal
- Seared Sea Scallops
- Thai Shrimp Curry
- Wild Salmon with Spinach Soubise, Wilted Leeks, and Meyer Lemon Butter
- Meats and Poultry
- Pasta and Rice
- Pizza, Flatbreads, and Savory Tarts
- Sides and Vegetables
- Soup, Salads, and Stews
Baccala Messina Style
Submitted by administrator on Tue, 12/25/2012 - 09:25
Adapted from Anna Muffoletto's The Art of Sicilian Cooking
Makes 6 servings
- 2 pounds salted cod, cut into 3-inch pieces
- 5 tablespoons olive oil
- 1 medium onion, chopped
- 2 to 3 stalks of celery, chopped (alternatively, you can use 1 fennel bulb, chopped)
- 1/4 cup tomato paste
- 1 8 ounce bottle of clam juice
- 2 Bay leaves
- 3 cups of water
- 12 to 15 yukon gold small potatoes, peeled and left whole
- Salt and pepper to taste
- Fresh Italian parsley, roughly chopped
Step 1: Cover salted cod fish with water and soak for 3-4 days, changing water three or four times. Drain and dry fish thoroughly.
Step 2: Dredge fish in flour and brown lightly in 3 tablespoons go hot olive oil. Set aside.
Step 3: In a medium-sized stock pot, brown onion and celery (or chopped fennel) in remaining olive oil until onions are translucent and celery is soft, for about 5 minutes; then add tomato paste.
Step 4: Add potatoes, clam juice, 2 - 3 cups water and bay leaves. Bring to a boil.
Step 5: Bring to boil again, then simmer until potatoes are tender, about 20 minutes.
Step 6: Add cod fish and simmer for 15 to 20 minutes longer. Serve hot in bowls and garnish with parsley (or fennel fronds if using fennel) on stew before serving.