Baccala (Salt Cod) with Potatoes, Capers, and Olives
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- เผยแพร่เมื่อ 17 ต.ค. 2024
- Baccala (salt cod) is traditionally served as one of the recipes in The Feast of the Seven Fishes. In this episode I'll show you how to make fried salt cod balls (fritters) and how to make it Neapolitan style with potatoes, capers, and Gaeta olives in a delicious puttanesca like sauce. If you want to make this recipe be sure to purchase the baccala at least 3 days prior. It needs to be soaked in water for 2-3 days before making it to remove the salt. I show you how to do this and make the two recipes in this video. Enjoy!
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BACCALA BALLS (SALT COD FRITTERS)
INGREDIENTS
1 pound baccala (dried salt cod) - soaked in water for 2-3 days with water changes 12 hours apart until not too salty
½ cup fresh parsley - minced
1 1/2 cups milk
1 pound potatoes peeled and cut in half Yukon Gold work well
3 cloves garlic - minced
1 medium onion - minced
2 large eggs
1 teaspoon kosher salt - taste a piece of cod to determine if any salt is needed.
1 teaspoon black pepper - or more to taste
vegetable oil - for frying
lemon wedges - for serving
INSTRUCTIONS
1. Rinse the salt cod and place in a large pot with the milk and enough water to cover. Cook at a simmer for 15-20 minutes.
2. Drain the cod and remove any bones and skin pieces. When cool enough to handle shred the cod into small pieces.
3. Boil potatoes until fork tender.
4. Mash the potatoes and mix with the cod, eggs, parsley, onion, garlic, and pepper to form the batter.
5. Prepare a deep heavy pot for frying with vegetable oil.
6. To make the salt cod balls take a tablespoon of the batter and and with oiled hands form a ball.
7. Once the oil hits 370f begin frying the cod balls for 4-5 minutes or until golden brown on all sides. Taste test one and if they need a bit of salt add it right when the batches come out of the oil. Serve with lemon wedges. Enjoy!
Disclosure:
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Omg my Portuguese mother made this every New Year’s Eve. I miss this so much especially the red wine vinegar taste. I’ve never attempted to make it, it’s a lot of work.
This has become my favorite food TH-cam. I only discovered it a few weeks ago, but it is my "go to" now!
Thank you very much!
Me too, all I eat is italian food, this guy is spot on every time
He’s looks like a movie star too
Thank you for your inspiring recipes. They remind me of my late grandmother and father, God bless them!
Both of those dishes look fantastic. When I was a child growing up in San Francisco my mother and grandmother (both from Naples) would get together and make loads of fresh pasta, sauces and codfish balls. Finally I have found a recipe for them that I can also now make. It is very straightforward and well explained. Thank you again, very much - lots of memories for me here. D
Thanks for liking the video!
My grandmother always brought the bacala salad on Christmas Eve. All I remember is it had about 1 1/2 inch chunks of bacala, and she would arrange large green olives with the pits and large black olives around the edge of the platter. It was drizzled with olive oil but there must have had other ingredients but that's all I can remember because as a kid I wouldn't eat it. Watching your channel is sometimes like a trip down memory lane! 😊
Glad to bring you back. I'll make a video for the salad version this year.
Baccala, Celery, Pitted black olives, Oil Cured Greek olives, Pimento Olives, and Cauliflower. I loved this and will be making it at the end of the week.
Thank you for posting this today would have been my lare Papa's 93rd birthday He loved Baccala!
This is how he made it I'm sure he's making some in heaven today! Enjoy Papa rest in peace 💔🙏❤
Glad I could share the recipe with you!
I usually boil the fish in water 1-2 times and save the water (for later) to get the salt off if I'm pressed for time. I do the taste test to make sure I'm not getting all the salt off. It's better to soak it like you did, but can be boiled if you are cooking this the same day. This is great!
My late Italian husband and family came from Trieste northern Italy and we made baccala every Easter. Mama made it into a sort of pate using olive oil and garlic a typical dish from the Venice region. It was delicious, so Easter was a very busy time in the kitchen making the baccala, fresh pasta and strudel. Oh happy days.
Love your recipes, thank you from England, UK
Sip and Feast, Unbuon baccala fatto in casa.
Those meatballs look amazing! No that is not a euphemism... yum! Love this channel!!
Perfect! Fish, capers, olives, potatoes, garlic, tomatoes, heaven! Reminds me a bit of childhood except it was finnan haddie and always thoroughly riced potatoes made with my grandmother's ricer.
Thanks Jim!
Thanks Marty!
Nicely done Baccala dishes... similar to my mom's recipes.
A beautifully done explanation with your love of cooking oozing through my TV.
There is Italian culture in you...Keep up with spreading this looooove!!!
Thanks very much! Appreciate the support!
My moms favorite!! We make it every year for Christmas eve. 1 of our 7 fishes. Thank you for sharing ❤ 😊
Thanks! The stores should start stocking the shelves soon with baccala.
I bought some salt cod just to try this recipe. 😊
I live in Brasil and we eat a lot of salted cod, called bacalhau, here. The fritters look great, as does the second dish. Nice work!
Thanks very much!
Thanks a lot im going to try u r a good teacher.
Thank you! Hope you enjoy it and would love to hear how it turns out!
I make a dish I call "Merluzzo de San José" which used frozen cod in lieu of salt cod (which is more $$$) and to try to keep it Keto friendly I use 2 cans of Italian herbed diced tomatoes and some tomato paste, no potatoes, but 5-6 cloves of garlic, capers and garlic stuffed green olives from Gilroy, CA. and cilantro in lieu of parsley. I add chili flake and fresh cracked black pepper. No flour (again b/c carbs) and roast in the oven at 400f for 20 mins with bite sized pieces of cod. Stirring half way through the 20 mins. Fresh cilantro on top to serve. If it is too soupy, I will add a corn starch slurry at the end, but only if needed. Thanks for your videos!
Thanks for sharing your dish and I appreciate you watching!
Use to make the fresh cod/ white fish fritters years ago with my grandmother, we used to grate the onions, it was a staple at oma's along with frikadellen and bratkartoffeln . Depending on how strong the onion was we would sometimes rinse it in cold water. Never tried cod with tomatoes like the second recipe but i'll give it a try next time i got the fish mongers. Love these video so many familar yet different recipes, methods and seasonings. Take care, God bless one and all.
Thanks very much!
Once again another impressive recipe I remember reading this as a kid we haven’t made much in the past few years
I just love your “easy going” cooking! I followed a few Italian cooks but for me you surpass them all! You make cooking relaxing and fun!😋❤️
Thank you very much! I take an opposite approach to all the other channels and it seems to be working.
Im going to try these in a few days, got a great fish shop near me that has salt cod. I used to work near a Portugese deli in north london, they sold homemade salt cod fritters, torpedo shaped, i used to get a blow-your-head -off strength coffee and a couple of fritters on my way in to work.. and often more for lunch, i'd forgotten all about them till i saw this, so thank you!
"WE TAUGHT THE WORLD HOW TO EAT!"
- Junior Soprano
"They ate pootsie before we gave them the gift of our cuisine."
- Paulie Walnuts
Beat me by 7 days!
This quote is exactly why I'm researching Baccala!
You're a Bacala man Uncle June, what're you doing eating sushi!? - Anthony Soprano
He's man, great dish. I add a half a cup of stock (chicken/veggie/fish) to the tray before I put it into the oven. Gives it a bit smoother saucy texture
Thanks for the step-by-step guide on cooking these two dishes. Bought some baccala on a sexy discount without having a clue how it's made. Hoped to chew on it for some gains.. Will give the second recipe a try one of these days. Cheers
I say again: you’re an excellent teacher and presenter! Sitting here after my own dinner and yet drooling....
I really appreciate it!
One of Portugal culture dishes for holidays or a entrée
Comfort foods...especially Pastéis de Bacalhau and Bacalhau à Gomes de Sa. 😋💗
Thank you for both of these recipes, and for suggesting some baccala alternatives. These look incredibly delicious! 🌷
Thanks very much! Any white fish would work well for this one, but I had to make it out of tradition.
Thank you for these wonderful recipes. I actually did the 3 of them that you posted and they were fantastic . Thank you for sharing !
Really great to hear. Thanks!
Great recipes, thank you. Will be making these at Christmas!! By the way, I always find great big, great quality, filets of salted cod at COSTCO a couple of weeks before the holidays. You can find them In the large refrigerated bins where you find the salmon filets, etc. I freeze them as-is and then take them out and place them in water 3 days before I need to use them. They will thaw and rinse at the same time. No problem.
We also had bacala for our Christmas Eve but my aunt and uncle did bacala salad. 36 hrs of soaking...cook ...a rough shred...mixed with garlic black olives onion fresh squeezed lemon juice and then cut lemons up olive oil pepper and mix all together. That's what I remember. Don't think anything else was in it. Problem is they passed recently within 6 months of each other. She was 106 and he was 104. I am so angry at myself for not having them give me recipe. I'm doing this from memory of what I remember seeing and tasting. We are Napolitano so if anyone can help me out here I would so appreciate it. Thanks in advance.
Great Vid. Quick to the point..informative.
I feel like I know exactly what to do now!!
Keep up the great work!
Thanks very much!
The fritter recipe is awesome. This is exactly how I'm doing that pain in the ass fish this year. Its almost been the curse of my Christmas for the past several years. I'm a good cook but I couldn't ever get it quite right. I gotta save some face and this is how I'm gonna do it. Graci.
Lol it is a pain. I want to get the print versions up on my website, but I haven't seen it available yet locally.
@@SipandFeast you gotta website? I need to look at it. You have outstanding recipes and a lot of practical advice. I've learned from you over the past couple days and I'm happy I found you when I did. Che mangia bono mangia Italiano.
You are great cook and so am I, but I learned from you. Thank you! I stayed close to your recipe and technique, both dishes came out great on the first pass. Gracias desde Paraguay, Sudamericana
You are so welcome!
Very nice recipe. Thanks for sharing
Wow both look delicious . Definately i will try, for the baccala am i able to use the fesh cod ? Thank you Sip
In the city of Messina in Sicily, we have 2 very similar dishes as the one with the potatoes... one is called pesce stocco and the other, baccala' alla ghiotta. Nice job on these...
I grew up in San Pedro, California. We have a large Slavonian and Italian community there. I remember eating Baccala at friends homes many times. This is great, but now I need to find some…
You can order it online this time of year. Italian stores should start stocking it soon.
Delizioso! My mouth is watering for a taste! 😋🇮🇹🇨🇦
Thanks very much!
My family makes baccava every Christmas Eve! Never had it with olives and capers but sounds amazing. I make pasta alla puttanesca quite often and love it with chopped Castelvetrano olives. Will have to try gaeta olives in it sometime. Cheers!
Thanks! I love those Castelvetrano olives too!
Quasimodo predicted this you know .
Whatever happened there…
My Grandfather always made fried smelts for the Feast of the Seven Fishes too.
my intention is to prevent from heart attack/ desease...you´re doing a great presentation
Thank you!
This looks delicious! My neighbor made this for her family dinner one night and brought a dish over to my house to share. Wow...what a flavor explosion it was! Absolutely delicious!
Thank you for sharing this. It is so enjoyable watching you prep and cook. I appreciate your clear instructions. I'm happy I found your channel. I've liked and subscribed :)
It looks delicious! Thank you
I enjoy your videos keep up the good work!
Thanks, will do!
Never heard of this before. This dish looks amazing Definitely a little bit of work but probably worth it. Nice!
Dang, this looks real good.
I cook this similar (the bunuelos/fritters), but use one egg and one egg yoke instead of 2 eggs and chives instead of onion. I also don't pre cook the cod, you don't have to as it cooks in the oil. I often don't add parsley. Shape them with two spoons and fry in deeper oil so they float, this way they turn on their own when they are done! They are lovely cold too if you don't eat them all!
I'm sure it's good the way you do it. I make it this way almost more out of tradition than anything else, but it does turn out well. I'll have to give your way a try!
When my Father made Bacala the smell would drive me out of the house...but I'm going to try this!
I hope you enjoy it!
Dude just found your channel! How did you get my moms recipes? Fantastic…!
Lol thanks!
Awesome recipe 👍
It looks and smells great! I'll let you know in 15 minutes! The only thing I added was is a little nutmeg, but I cook Bolognese, sooooo.....
Hope you enjoyed it!
Where did you get your cutting board? And what knifes do you use? I love your channel. Subscribed.
Hey my store is linked in the description. Thanks for liking the channel and for subbing!
my message comes from spain, we eat bacalao 3 or 4 times a month. I wanted to comment that once the bacalao is desalted at each ones convenience, there is no need to re-use salt. salt is to reforce taste, but in such a nice preparation, please keep it out, look at the capera how much salt they provide
Both of these look excellent. I am always looking for a good way to make cod, which is pretty bland by itself.
Real Nice one Jim, did every recipe w/ Mom-Mom as you did....If I didn't know any better I'd swear you were Bruzzese!
Thank you! My mothers father made this a lot but he died when she was young. He was Sicilian.
This is one of those recipes that you have to plan ahead for. I might save this for the new year. :)
What camera are you using? Your video quality is outstanding! I also enjoy the way you deliver your ideas. :)
Yeah it definitely needs to be planned out. Thanks for watching!
Thanks for the compliment🙏 I use a Canon 6dii and a Canon sl2.
Great channel, great recipes
Looks great! Do you have a link for the oven pan you made the baccala filets in?
Very good!
Bacalaitos, in Puerto Rico we prepare the mix so it has a pancake like batter consistency. My parents used to wash salted cod once, that explains why we are hypertensive
Looks delicious!
This reminds me of the best foreign film which is Babette’s Feast. The film is unforgettable and you see them using the salt cod. I would love to try it. Is it hard to find?
It can be hard to find. You'll find it this time of year in Italian pork stores and even supermarkets in areas with a large Italian-American population. Costco here in Long Island and probably the rest of the NY metro sells it right now for $8.49 a pound. Amazon also sells it but it's more expensive than what I have seen locally.
Off topic of this video but: Now, all you need to do is start a frozen food line with a lot of your recipes. Frozen food generally is pretty bad but yours would be fantastic. There is an eggplant parmigiana dish in the frozen food section, but the sauce is way too acidic but it still sells. For all of us who are cooking for just one or two, we would stock up on good food! Just a thought 😎.
BTW, think about selling frozen par-baked rolls, the kind we all can’t find outside NYC. Trader Joe’s does terrific frozen croissants, if they can do it, why not you? 🙂
Thanks for the vote of confidence! I'm not sure where I'll be in a few years, but who knows.
Congrats on the new lens!
Old crouching habits dIe hard LOL
Making this right now with fresh cod!
It's hard for me to not crouch😂. It's the same lens but I swapped my crop sensor for full frame. Fresh cod is great with this sauce. I might make it like that for Christmas Eve. Enjoy!
Hello Chef. I cannot take dairy or cheese, hence can I replace it with almond milk or coconut milk? Thank you.
Hey the milk is used to supposedly keep it moister, but I am pretty sure it will work with just lightly simmering in straight water. I wouldn't use the coconut or almond milk, because they might alter the flavor too much. Hope you enjoy it!
thank you from Singapore ! May i ask why using milk to boil ?
Hey there! Milk is traditionally used for slow cooking the dry baccala, especially for fritters and salad recipes. It supposedly makes the fish moister and helps it retain it's white color. Truth be told I've never tried doing it without the milk so I'm not sure how much of a difference it makes.
@@SipandFeast thank you ! Keep up the good job to share more recipes with us all !
I catch fresh cod often. Proceed as usual once salt cod has been desalted?
I love your cooking.....love fish. one question, can I just buy a fresh piece of Cod Fish and use that instead of salted cold fish?
Absolutely! The salt cod is traditional, but a fresh piece of cod is probably going to be better. Baccala's texture is different than a fresh piece of fish.
@@SipandFeast I am making it tomorrow, will let you know how it goes....I'll make both the fish balls and Baccala as well
@@SipandFeast hum, I love the croquettes here in Spain. Don’t know if it’s salted dried or fresh cod, but the salted cod sounds like a lot of trouble.
I saved this video because I want to make the 2nd recipe, but first I have a question for you, I only make salt cod on Christmas Eve, so I'm just going to use Cod from the fish market, you said to use a dry wine, which I do have, but I also have a Riesling which is what I tend to use, any reason why you don't like to use a sweet wine?
Yes I would just use fresh cod outside of Christmas time. I normally cook with dry white wine. My go-to cooking wine is an $8-10 bottle of Pinot Grigio or Sauvignon blanc for the most part. I find sweet wines tend to be a little much for cooking, but it might be good with fish. If that's what you like I would continue to use it. Enjoy!
@@SipandFeast I have a terrible sweet tooth, and since I live alone there's really no one here to complain usually lol, but I will try the dry white wine since I have it on hand and let you know. My brother's girlfriend has a birthday coming up, she loves fish, and I know my brother will sucker me into cooking dinner, this will be on the menu 😉
Thanks for the recipe!
Of course! Hope you all enjoy it!
Those look amazing. Unfortunately, I can't find salted cod in the Midwest. I love love love cod! Thinking of making my own...damn I miss the East coast.
Thanks! I lived in Minnesota for 3 years so I know a bit about the Midwest. It was hard for me to find many of the ingredients that I take for granted here in New York. I do know Amazon has a bunch of sellers of baccala. That's a good option.
Great recipes! I was planning on making the one with tomatoes and adding yellow and red bell pepper slices. Thoughts?😋👏🙏🍷
I think that sounds great Bill! Let me know how it turns out when you make it.
We literally used to have 30 to 40 people here on Christmas Eve and Christmas day unfortunatelyAs you probably experienced with your own family there aren’t that many people around anymore we don’t live forever sad as that sounds but anyhow great videos great concepts one recipe I don’t know if you guys ever did this on Christmas is to make the sphenge it’s like a zeppole I don’t know if the spelling is correct that might be a nice recipe if you’re up to it and by the way my real name is James I’m 48. so we have that in common
Hey James! I looked it up and think I found it. Looks good! Seems similar to zeppole which I'll be making a video of soon.
Looking forward to it.
Yes, it's just like the zeppoli, it's fried dough! 😉
I’d love some good fish recipes with cod, haddock, or whole fish.
What would the soprano say about bacala how would Bobby feel
Pro Tip: For the fritters, poach the salt cod in milk and water with whole peeled garlic cloves, coarsely chopped onion and a few peppercorns. Otherwise a great recipe. You could also portion the balls with a 2-oz scoop and flatten slightly. They'll cook faster and more evenly.
Thanks for the tip! I grew up in ma where Portuguese immigrants settled and specialized in the cod, after which Cape Cod was named
Looks great! Have you ever made cioppino ??
Thanks! I have made it. I was going to add it to this Seven Fishes series, but ran out of time. Cioppino tends to not be on the menu too much in Italian restaurants here in New York. Most places make zuppa di pesce or frutti di mare which is basically the same thing with less broth over pasta. Cioppino I think of as more of a soup. At some point I'll make a video for both!
Growing up in a traditional Italian-American family (Sicilian actually my parents would insist) my mom and grandmother made this often. I have three words for this dish: I HATE BACCALA! Other than that, everything you make is awesome and I have used many of your recipes. Viewer and subscriber.
Could you use frozen cod for these recipes?
It is not that common to find a video with this many views with zero dislikes. Of course - why would anyone dislike this - but there is always "that guy" - but not here.
Check any channels videos and you'll notice that only like are now shown. TH-cam changed this about 1 month ago. For your info, this video has 15 dislikes which isn't too bad. My short rib pappardelle video has 628 dislikes and counting lol. Anyway, thanks for liking the video!
Can you make with unsalted cod?
Absolutely. Baccala is a tradition, but regular fresh cod would be excellent.
How many of you know what bacala is? Of course you don't. Well, it's salted cod. We taught the wuorld to eat!! "Corrado 'Junior' Soprano"
So,, I finally got around to watching this one since where I live there’s no way in hell I can find Bacala!!
But now I have to know,,, Dude,, that square pan! Who makes it and any idea where I can put my hands on one???
(I kinda have a cookware addiction. I fight it but,, wow,, I really want that!)
Yey bacalhau ele fizer melhor que eu 😂. Yum those potatoes fries, is my country Cod still affordable and if in the east mid south you can fiend it at Harris teeters pep
Why do you put milk with it? Is it something you do traditionally?
This recipe looks really good! I would really like to see you make a risotto. That’s an Italian dish that I haven’t seen on this channel.
Thanks! I 100% will make a risotto. Probably a couple. I have so many recipes lined up, but was considering making the risotto with the Osso Buco I plan to make in January.
Where can I get that roasting pan? Please
We got it at Home Goods. I would check All-Clad website or maybe Williams Sonoma.
Where do you source your dried cod?
I get it from a local supermarket, but it's sold on Amazon through various sellers this time of year too.
I grew up eating cod but in Latin America and the Philippines its referred to as "bacalao" not bacala. In the PI they call the dish bacalao whereas in the Caribbean we referred to the fish as bacalao not the dish.
Can you freeze cooked baccala
Exquisita
Try frying with a wok in small batches. Its' the shape of the container that matters.
I have made a very simaliar dish using fresh cod, but instead of potatoes, I made a side of linguini in garlic & oil.
Scandinavia: We've got lots of salted cod, lets make Lutefisk.
Italy: We can do better!
I lived in Minnesota for 3 years and remember Lutefisk well. I never tried it though because every person I met told me not to lol.
Lutefisk, no thanks. 🤮
“To the victor..goes the spoils”
Where can I get your recipes
My website has a lot of recipes(~150) but this one is not on there yet. The full recipe for both of these dishes is in the written description.
I know this is going to sound crazy but if you ADD salt to your water the salt will come out of the cod faster. This is how I've been doing it for years. Trust me it works.
Interesting! Did you learn this from someone or by just experimenting? I've seen some chefs recommend boiling it to remove salt quicker, but never heard your way before.
@@SipandFeast this is how they do it in Greece. My Mom always did it that way and so have I. It works and it only takes 24 hours. Fill your bowl with water add a half cup or more of salt and add the cod cut in portions. Change water every 6 hours, and add more salt every time you change the water.. I usually start this process the morning of the day before I want to cook the cook for supper. Just take in account the thickness of the cod, the thicker pieces I cut smaller.
Thanks for sharing! I'll give this way a try the next time I make it.
Delish
Why do you choose to dice garlic instead of crush it? My grandma diced, as well.
I mix it up depending on the dish.
I thought you were a baccala man, Uncle Jun, what are you doin eating sushi???