Baccalà agghiotta
Cod in sauce, agghiotta-style
zoom »
- 500 g (1lb and 1 1/2oz) salt-dried cod
- 100 g (3 1/2oz) onion, finely chopped
- 50 g (1 3/4oz) celery stalk, chopped
- 300 g (10 1/2oz) ripe tomatoes, peeled, seeded and chopped
- 300 g (10 1/2oz) potatoes, peeled and cubed
- 50 g (1 3/4oz) stoned green olives, sliced
- 20 g (3/4oz) pine nuts
- 20 g (3/4oz) sultanas
- 20 g (3/4oz) capers in vinegar
- 4 tablespoons extra virgin olive oil
- Salt
- Pepper, if liked
- Time:
preparation: 20 minutes
plus soaking time for sultanas
cooking: 80 minutes
total time: about 120 minutes - Difficulty:
easy recipe - Nutrition Facts (amount per serving):
Calories: 365 (kCal) 19 % GDA (*) - 1528 (kJ)
Protein: 31.8 (g) 64 % GDA
Total fat: 18.1 (g) 26 % GDA
Total carbohydrate: 20.1 (g) 8 % GDA
Sugars: 9.0 (g) 10 % GDA
Cod in sauce, agghiotta-style is a typical preparation of Messina in Sicily. Agghiotta is a Sicilian word used in Italy to indicate a fish preparation. Rarely this word is used for vegetable recipes. Some fishermen call their fish soup agghiotta in particular coastal areas of Sicily.
Practically fish is cooked in tomato sauce enriched with onions, celery, green olives and capers. The most famous fish cooked in this way is swordfish. Swordfish, agghiotta-style is a very tasty recipe. But cod, agghiotta-style is famous and fantastic too.
Remember: salt-dried cod in Italy is called baccalà. Don't confuse it with unsalted-dried cod, stoccafisso in Italian.
In this cod recipe there are other ingredients: pine nuts, sultanas and potatoes. You'll have a fantastic cod dish!
Here's the recipe of cod in sauce!
Soak the cod. Put the salt-dried cod in a bowl and cover with cold water. Chill for two days changing the water often (at least every 8 hours).
At this point drain the cod and pat dry with abosrbent kitchen paper to absorb the water in excess.
Cut the cod into pieces.
Prepare the sauce. Soak the sultanas in warm water for at least 20 minutes.
Prepare a baking pan. Brown the onion and celery in the olive oil on low heat. Add the tomatoes and stir to flavor.
At this point add the olives, pine nuts, capers, sultanas (well squeezed from their soaking water) and cod pieces.
The last step: baking the cod. Preheat the oven to 160°C (325°F). Meanwhile bring the cod in sauce to the boil and peel and cut the potatoes.
At this point add the potatoes. Season to taste with salt and pepper. Stir carefully and with delicacy.
Transfer the cod into the oven and bake for about an hour. Increase to 180°C (350°F) in the last 15 minutes.
Serve warm.
Note
- - If you have no ripe tomatoes use canned whole peeled tomatoes.
- - You can also use capers in salt.
- - Accompany cod in sauce with boiled seasonal vegetables or serve a vegetable soup before.
What's the right wine ?
Our suggestion is: match a red wine with low alcohol content, not aged, slightly tannic and velevety, for example Freisa d'Asti (Piedmont wine)
The author Loretta Sebastiani lives in Italy (IT)
Google+ | Twitter | Facebook | Pinterest