Baccala "Monastery" Style: Baccala alla Cappuccina

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Picture of Baccala "Monastery" Style: Baccala alla Cappuccina Recipe Photo: Baccala "Monastery" Style: Baccala alla Cappuccina Recipe
Rated 5 stars out of 5
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Total Time:
--
Yield:
4 servings
Level:
Intermediate
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Ingredients

  • 1 1/2 pounds baccala (dried, salted codfish), soaked for 48 hours, water changed at least twice daily
  • 1/2 cup flour
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon butter
  • 2 onions, finely chopped
  • 4 salt-packed anchovy fillets, rinsed and drained
  • 1 pint brown chicken stock, recipe follows
  • 3 bay leaves
  • 1 tablespoon pine nuts
  • 2 tablespoons sultanas or golden raisins, soaked in water to plump them
  • 1/4 cup bread crumbs

Directions

Drain the fish, pat it dry, and break into pieces. Toss the baccala pieces in the flour to coat. Set aside.

Preheat the oven to 375 degrees F.

In a large saute pan, combine the olive oil and butter, and heat over medium-high heat. Add the onion and cook until very soft and browned, then add the anchovies and fish pieces. Cook over medium-high heat until the fish is nicely browned and the anchovies have fallen apart, 7 to 9 minutes. Add the chicken stock, bay leaves, pine nuts and sultanas and cook over high heat for 10 minutes. Top with the bread crumbs and cook in the oven for 15 minutes, or until the bread crumbs are browned. Serve hot.

Brown Chicken Stock:

  • 2 tablespoons extra-virgin olive oil
  • 3 1/2 pounds chicken wings, backs, and bones
  • 3 carrots, coarsely chopped
  • 2 onions, coarsely chopped
  • 4 ribs celery, coarsely chopped
  • 2 tablespoons tomato paste
  • 1 tablespoon black peppercorns
  • 1 bunch parsley stems

In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking. Add all the chicken parts and brown all over, stirring to avoid burning. Remove the chicken and reserve. Add the carrots, onions, and celery to the pot and cook until soft and browned. Return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley. Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan. Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat. Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids. Stir the stock to facilitate cooling and set aside. Refrigerate stock in small containers for up to a week or freeze for up to a month.

Yield: 1 1/2 quarts

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Newest Ratings and Reviews

Read all 2 reviews

  • on December 18, 2012

    Flag

    Great recipe! This has turned out to be a Christmas Eve favorite at our family gathering. It has a real nice flavor, not strong or tough. I would consider this easy to make.. Definitely make the stock in advance, chill overnight and then skim the congealed excess grease off the top.

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  • on December 17, 2006

    Flag

    Instructions, as usual, very well laid out. The time and ease of preparation I would rate 5 (scale as above, 5 being high. Taste was nice and smooth -- the baccala just almost melting in my mouth. I would definitely prepare this recipe on a regular basis, alternating with 3 other recipes on hand and handed down by my Mother. Because of the bread crumbs topping, the presentation was a bit limited; however, with a sprig of parsley here and there and sitting down to eat immediately it was ready, presentation played a rather low key. All in all, I would give my rating as 5!. Keep it up Mario.......

    people found this review Helpful.
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