Baccalà alla potentina
Salt cod, Basilicata style
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- 400 g (14 1/4oz) soaked cod
- 30 g (1 1/4oz) sultanas
- 60 g (2 1/4oz) black olives, stoned
- 70 g (2 1/2oz) onion, finely chopped
- 50 g (1 3/4oz) tomato paste
- 500 ml (17 1/2fl oz - 2 C) fish stock
- 50 ml (1 3/4fl oz - 1/4 C) extra virgin olive oil
- Salt
- Pepper, if you like
- Time:
preparation: 15 minutes
plus fish stock preparation
cooking: 60 minutes - Difficulty:
easy recipe - Nutrition Facts (amount per serving):
Calories: 524 (kCal) 27 % GDA (*) - 2191 (kJ)
Protein: 37.8 (g) 76 % GDA
Total fat: 34.4 (g) 50 % GDA
Total carbohydrate: 16.8 (g) 7 % GDA
Sugars: 16.5 (g) 19 % GDA
In Basilicata people have the habit to cook salt cod with black olives, sultanas, tomato sauce, onion and olive oil. There are a lot of recipes with salt cod in Italy.
Salt cod, Potenza-style is special because people use fish stock for cooking it. This fish is obtained boiling some great fish (at least 450 or 500 g - 1 or 1.1 lb) in abundant salt water with onion, celery, parsley and wine. The stock is ready after 30 minutes. Then the fish is boned and served as second course or used for a pasta sauce. The stock is strained and used for the salt cod recipe.
The recipe requires long time but you can have a lot of courses.
Soak salt cod in cold water for almost 48 hours, changing water often. Cut it into pieces and pat dry them with kitchen paper.
Soak sultanas in warm water for about 15-20 minutes and then squeeze them very well.
Saute the onion in the olive oil in a pan and then add the salt cod pieces. Let the salt cod fry lightly on both sides and then add sultanas, olives, tomato paste diluted in half the hot fish stock. Season to taste with salt and pepper, if you like. Keep on cooking, half-covered, stirring now and then with delicacy for about an hour adding the remaining fish stock when necessary. Let the cooking juice retires very well.
Serve the dish hot or warm.
For a lighter recipe
- - Lower the amount of olive oil. We use only 2 tablespoons olive oil.
These are the result:
Energy kCal 389 kJ 1626
Protein (g) 37.8
Total fat (g) 19.4
Total carbohydrates (g) 16.8
Sugars (g) 16.5
Fibres (g) 2.2
What's the right wine ?
Our suggestion is: prefer a red, young wine such as Aglianico del Vulture (red wine from Basilicata).
The author Loretta Sebastiani lives in Italy (IT)
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