Baccalà al Forno, or baked salt cod, is a classic Italian dish that embodies the country's culinary simplicity and vibrant flavors. This seemingly humble recipe transforms dried, salted cod into a succulent and surprisingly delicate meal, showcasing the fish's natural richness. The preparation, while straightforward, requires a bit of patience as the cod needs to be properly rehydrated. The result, however, is worth the effort: flaky, moist cod infused with the aromatic herbs and the subtle tang of garlic and olive oil. This dish is a perfect example of how high-quality ingredients, minimal fuss, and careful technique can create a truly exceptional culinary experience.
The beauty of Baccalà al Forno lies in its versatility; you can easily adapt it to your personal preferences by adding different herbs or vegetables. Ready to experience the magic of this traditional Italian recipe? Let's dive into the step-by-step process that will guide you to creating your own unforgettable Baccalà al Forno.
Tools Needed
- Large, oven-safe pan
- Container
Ingredients
- Cod fillets (under brine): 2
- Potatoes (for gnocchi or Mantane)
- Capers
- Black olives (small Ligurian ones)
- Cherry tomatoes or Pachino tomatoes
- Onion
- Fresh oregano
- Bay leaves: 2-3
- Salt
- Black pepper
- Extra virgin olive oil
- Fresh parsley
- Parmesan Reggiano
- Breadcrumbs
Step-by-Step Instructions
Step 1. Prepare Ingredients
- Wash cod fillets gently under fresh water and soak in fresh water for 1-2 hours (or 2 days if using dry-salted cod, changing water twice daily).
- Soak capers in water for 15-20 minutes. Peel and thinly slice potatoes.
- Remove capers from water. Prepare black olives (cut into four pieces if using larger ones). Cut cherry tomatoes in half.
- Check cod fillets for bones and remove them. Remove the skin from the fillets and cut into small chunks.
Step 2. Layer and Season
- Oil a large, oven-safe pan. Layer onion, then potatoes in the pan.
- Layer tomatoes, capers, olives, oregano, bay leaves, salt, pepper, and a drizzle of olive oil on top of potatoes. Place cod fillets on top.
- Add another drizzle of olive oil, pepper, and chopped parsley to the cod. Cover the fish with another layer of potatoes, salt, pepper, tomatoes, onion, capers, olives, parsley, oregano, and bay leaves. Top with grated Parmesan cheese.
Step 3. Cook and Simmer
- Add enough water to cover the bottom of the pan, just below the second layer of potatoes. Cook on high heat for a few minutes, then lower heat and partially cover. Cook for about 30 minutes, checking and adding water if needed, gently shaking the pan occasionally.
Step 4. Finish and Serve
- When potatoes are cooked and the fish stock is reduced, turn off the heat. Cover with breadcrumbs and a drizzle of olive oil. Broil in the oven for 5-10 minutes until golden brown and crunchy.
- Serve hot, with crusty bread for sopping up the delicious sauce.
Read more: Authentic Cacciucco Recipe: A Delicious Italian Seafood Soup
Tips
- Use small Ligurian olives for the best flavor.
- Pachino tomatoes are a great alternative to cherry tomatoes.
- Gently shake the pan during cooking to prevent sticking.
Nutrition
- N/A
FAQs
1. Can I use other types of fish instead of cod?
While cod works best for its flaky texture, you can substitute with other firm white fish like halibut or haddock. Cooking time may need slight adjustment.
2. How do I know when the potatoes are cooked?
The potatoes should be tender and easily pierced with a fork. If they're still firm, continue baking for another 5-10 minutes.
This one-pan cod with potatoes recipe delivers a delicious and authentic Italian taste with minimal cleanup. The simplicity of the preparation belies the rich flavors that will impress your family and friends. Enjoy this easy yet elegant meal anytime!