20 Delicious Baccala Recipes for Seafood Lovers

Venture into the world of bacalao, where the rich, salty flavors of this beloved seafood transform into 20 mouthwatering dishes perfect for any home cook in North America. Whether you’re craving quick weeknight dinners, cozy comfort food, or something to impress at your next gathering, our roundup has you covered. Dive in and discover how bacalao can elevate your cooking game—your taste buds will thank you!

Baccala alla Vicentina

Kickstart your culinary journey with Baccala alla Vicentina, a traditional Italian dish that’s as rich in flavor as it is in history. This methodical guide will walk you through creating this comforting meal, perfect for beginners eager to explore authentic Italian cooking.

Ingredients

• Salt cod – 1 lb
• Onion – 1, medium, thinly sliced
• Milk – 2 cups
• Olive oil – ½ cup
• Flour – ½ cup
• Salt – 1 tsp

Instructions

1. Soak the salt cod in cold water for 48 hours, changing the water every 12 hours to remove excess salt.
2. Drain the cod, pat dry, and cut into 4 equal pieces.
3. Heat olive oil in a large skillet over medium heat. Tip: Ensure the oil is hot but not smoking to avoid burning the ingredients.
4. Lightly coat each piece of cod in flour, shaking off any excess.
5. Fry the cod in the hot oil for 3 minutes on each side, or until golden brown. Tip: Avoid overcrowding the skillet to ensure even cooking.
6. Remove the cod and set aside. In the same skillet, add the sliced onion and sauté until translucent, about 5 minutes.
7. Return the cod to the skillet, add milk, and bring to a gentle simmer. Tip: Simmering on low heat prevents the milk from curdling.
8. Cover and cook on low heat for 20 minutes, allowing the flavors to meld.
9. Season with salt, then serve hot.

Authentic Baccala alla Vicentina boasts a tender texture and a creamy, savory flavor profile. Serve it atop a bed of polenta for a traditional Venetian experience that’s sure to impress.

Baccala Mantecato

Zesty and rich, Baccala Mantecato is a creamy Venetian delicacy that transforms salted cod into a luxurious spread. Perfect for beginners, this recipe demystifies the process with clear, actionable steps.

Ingredients

• Salted cod – 1 lb
• Whole milk – 2 cups
• Garlic – 2 cloves
• Extra virgin olive oil – ½ cup
• Lemon juice – 2 tbsp

Instructions

1. Soak the salted cod in cold water for 48 hours, changing the water every 12 hours to remove excess salt.
2. Drain the cod, place it in a pot, and cover with whole milk. Simmer over low heat for 20 minutes until the fish is tender.
3. Remove the cod from the milk, let it cool slightly, then peel off the skin and remove any bones.
4. In a food processor, combine the cod, garlic cloves, and lemon juice. Pulse until the mixture is finely chopped.
5. With the processor running, slowly drizzle in the olive oil until the mixture becomes creamy and light, about 5 minutes.
6. Transfer the Baccala Mantecato to a serving bowl, cover, and refrigerate for at least 1 hour before serving to allow the flavors to meld.

Fluffy and velvety, Baccala Mantecato boasts a delicate balance of saltiness and richness. Serve it on crostini for a simple appetizer or as a sophisticated dip alongside fresh vegetables.

Fried Baccala with Garlic Mayonnaise

This classic dish combines the rich flavors of salted cod with a creamy garlic mayonnaise, perfect for a hearty appetizer or main course. To ensure success, follow each step carefully, paying close attention to the details.

Ingredients

• Baccala (salted cod) – 1 lb
• Flour – 1 cup
• Egg – 1
• Water – ½ cup
• Garlic – 2 cloves
• Mayonnaise – ½ cup
• Vegetable oil – for frying

Instructions

1. Soak the baccala in cold water for 24 hours, changing the water every 6 hours to remove excess salt.
2. Drain the baccala and pat dry with paper towels. Cut into 2-inch pieces.
3. In a bowl, whisk together the flour, egg, and water to create a smooth batter.
4. Heat vegetable oil in a deep fryer or large pot to 375°F.
5. Dip each piece of baccala into the batter, ensuring it’s fully coated, then fry in batches for 3-4 minutes until golden brown. Tip: Do not overcrowd the fryer to maintain oil temperature.
6. Remove the fried baccala with a slotted spoon and drain on paper towels. Tip: Keep fried pieces warm in a 200°F oven while finishing batches.
7. For the garlic mayonnaise, finely mince the garlic and mix into the mayonnaise until well combined. Tip: Let the garlic mayonnaise sit for 10 minutes before serving to enhance the flavor.
8. Serve the fried baccala hot with the garlic mayonnaise on the side.

A crispy exterior gives way to tender, flaky fish inside, with the garlic mayonnaise adding a punchy contrast. Try serving it atop a crisp salad for a refreshing twist.

Baccala Salad with Olives and Capers

Baccala salad with olives and capers is a refreshing dish that combines the salty depth of preserved fish with the bright acidity of olives and capers. Perfect for a summer day, this salad is as easy to make as it is delicious.

Ingredients

• Baccala – 1 lb, soaked and shredded
• Green olives – ½ cup, pitted and halved
• Capers – 2 tbsp, drained
• Extra virgin olive oil – ¼ cup
• Lemon juice – 2 tbsp
• Black pepper – ½ tsp

Instructions

1. Soak the baccala in cold water for 24 hours, changing the water every 6 hours to remove excess salt.
2. After soaking, drain the baccala and pat dry with paper towels. Shred it into bite-sized pieces using your hands.
3. In a large bowl, combine the shredded baccala, green olives, and capers.
4. In a small bowl, whisk together the extra virgin olive oil, lemon juice, and black pepper until well combined.
5. Pour the dressing over the baccala mixture and gently toss to coat all the ingredients evenly.
6. Let the salad marinate in the refrigerator for at least 1 hour before serving to allow the flavors to meld.

Offering a delightful contrast of textures, the tender baccala pairs beautifully with the crunchy olives and briny capers. Serve this salad on a bed of fresh greens or with crusty bread for a complete meal.

Baccala in Tomato Sauce

When you’re looking for a comforting dish that’s both hearty and flavorful, Baccala in Tomato Sauce is a classic choice that never disappoints. This recipe simplifies the process, making it accessible even for beginners, while ensuring the rich, savory flavors shine through.

Ingredients

• Baccala (salted cod) – 1 lb
• Tomato sauce – 2 cups
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Water – 1 cup

Instructions

1. Soak the baccala in a large bowl of water for 24 hours, changing the water every 8 hours to remove excess salt.
2. Drain the baccala and cut it into 2-inch pieces.
3. Heat olive oil in a large skillet over medium heat (350°F) and sauté minced garlic until golden, about 1 minute.
4. Add the baccala pieces to the skillet, cooking for 3 minutes on each side until lightly browned.
5. Pour in the tomato sauce and water, stirring gently to combine.
6. Reduce heat to low (200°F) and simmer uncovered for 30 minutes, stirring occasionally, until the sauce thickens and the baccala is tender.
7. Tip: For an extra layer of flavor, add a pinch of red pepper flakes with the garlic.
8. Tip: Ensure the baccala is fully submerged in the sauce while simmering for even cooking.
9. Tip: Taste the sauce before serving; if it’s too tangy, a teaspoon of sugar can balance the acidity.

Once ready, the baccala should be flaky and moist, enveloped in a rich, tangy tomato sauce that’s perfect over a bed of polenta or crusty bread for soaking up every last drop. Offering a delightful contrast of textures and a deep, umami flavor, this dish is a testament to the beauty of simple ingredients coming together.

Baked Baccala with Potatoes

When the craving for a hearty, comforting dish strikes, baked baccala with potatoes is a timeless choice that delivers both flavor and satisfaction.

Ingredients

• Baccala (salt cod) – 1 lb
• Potatoes – 2 large, sliced
• Olive oil – ¼ cup
• Garlic – 2 cloves, minced
• Black pepper – ½ tsp

Instructions

1. Preheat your oven to 375°F to ensure it’s ready for baking.
2. Soak the baccala in cold water for 24 hours, changing the water every 6 hours to remove excess salt.
3. Drain the baccala and pat it dry with paper towels to remove any moisture.
4. Layer the sliced potatoes at the bottom of a baking dish for a sturdy base.
5. Place the baccala on top of the potatoes, ensuring it’s evenly distributed.
6. Drizzle olive oil over the baccala and potatoes, coating them lightly for moisture.
7. Sprinkle minced garlic and black pepper over the top for flavor.
8. Cover the baking dish with aluminum foil to trap steam and cook for 30 minutes.
9. Remove the foil and bake for an additional 15 minutes to allow the top to brown slightly.
10. Let the dish rest for 5 minutes before serving to let the flavors meld together.

Hearty and flavorful, this baked baccala with potatoes offers a tender texture with a slight crispness from the baked edges. Serve it with a side of steamed greens or a fresh salad to balance the richness.

Baccala Fritters

Kickstart your culinary adventure with Baccala Fritters, a delightful dish that combines simplicity with exquisite taste. Perfect for beginners, this recipe guides you through each step to ensure a crispy, golden outcome.

Ingredients

• Baccala – 1 lb, soaked
• Flour – 1 cup
• Eggs – 2
• Baking powder – 1 tsp
• Olive oil – for frying

Instructions

1. Drain the soaked baccala and pat dry with paper towels to remove excess moisture.
2. In a large bowl, combine flour, eggs, and baking powder, whisking until the batter is smooth.
3. Cut the baccala into small pieces, then fold them gently into the batter until evenly coated.
4. Heat olive oil in a deep fryer or large pan to 375°F, ensuring it’s hot enough for frying.
5. Using a spoon, drop small portions of the batter into the hot oil, frying in batches to avoid overcrowding.
6. Fry each fritter for 3-4 minutes or until golden brown, turning once for even cooking.
7. Remove fritters with a slotted spoon and drain on paper towels to absorb excess oil.

Serve these Baccala Fritters hot, accompanied by a squeeze of lemon or a side of aioli for an extra flavor boost. The exterior is irresistibly crispy, while the inside remains tender and flavorful, making each bite a delightful experience.

Baccala with Polenta

One of the most comforting dishes you can prepare on a chilly evening is Baccala with Polenta, a classic that combines the rich flavors of salted cod with the creamy texture of polenta. Let’s walk through the process together, ensuring you achieve the perfect balance of flavors and textures.

Ingredients

• Baccala (salted cod) – 1 lb
• Polenta – 1 cup
• Water – 4 cups
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Parsley – ¼ cup, chopped

Instructions

1. Soak the baccala in cold water for 24 hours, changing the water every 6 hours to remove excess salt.
2. Drain the baccala and pat dry with paper towels. Cut into 2-inch pieces.
3. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
4. Add the baccala pieces to the skillet. Cook for 5 minutes on each side, or until lightly browned.
5. While the baccala cooks, bring 4 cups of water to a boil in a separate pot. Gradually whisk in the polenta.
6. Reduce heat to low and simmer the polenta, stirring constantly, for 20 minutes or until thickened.
7. Stir in chopped parsley into the polenta for a fresh flavor.
8. Serve the baccala over a bed of polenta, garnishing with additional parsley if desired.

Creamy polenta pairs beautifully with the tender, flaky baccala, creating a dish that’s both hearty and elegant. For an extra touch, drizzle with a bit of high-quality olive oil before serving to enhance the flavors.

Baccala Soup with Vegetables

On a chilly evening, nothing warms the soul quite like a hearty bowl of Baccala Soup with Vegetables. This simple yet flavorful dish combines the rich taste of salted cod with the freshness of seasonal vegetables, creating a comforting meal that’s both nutritious and satisfying.

Ingredients

• Baccala (salted cod) – 1 lb
• Potatoes – 2 cups, diced
• Carrots – 1 cup, sliced
• Celery – 1 cup, chopped
• Olive oil – 2 tbsp
• Water – 6 cups

Instructions

1. Soak the baccala in cold water for 24 hours, changing the water every 6 hours to remove excess salt.
2. In a large pot, heat olive oil over medium heat (350°F) until shimmering.
3. Add the diced potatoes, sliced carrots, and chopped celery to the pot, sautéing for 5 minutes until slightly softened.
4. Drain the baccala, cut into chunks, and add to the pot with the vegetables.
5. Pour in 6 cups of water, bringing the mixture to a boil over high heat.
6. Reduce heat to low (200°F), cover, and simmer for 30 minutes, stirring occasionally.
7. Tip: For a richer flavor, add a bay leaf during simmering.
8. Tip: Ensure the baccala is fully submerged in water for even cooking.
9. Tip: Taste the soup before adding any additional salt, as the baccala may already provide enough seasoning.
10. After simmering, remove the pot from heat and let it sit covered for 5 minutes to allow flavors to meld.

Hearty and flavorful, this Baccala Soup with Vegetables boasts a tender texture from the perfectly cooked cod and a vibrant mix of vegetables. Serve it with a drizzle of extra virgin olive oil and a slice of crusty bread for a complete meal that delights the senses.

Grilled Baccala with Lemon and Herbs

Always looking for a simple yet impressive dish to elevate your grilling game? Grilled Baccala with Lemon and Herbs is a foolproof recipe that combines the bold flavors of the sea with the freshness of citrus and herbs, perfect for a summer evening.

Ingredients

• Baccala – 1 lb
• Lemon – 1, sliced
• Fresh herbs (thyme, rosemary) – 2 tbsp
• Olive oil – 2 tbsp
• Salt – ½ tsp

Instructions

1. Preheat your grill to medium-high heat, aiming for a temperature of 375°F.
2. While the grill heats, pat the Baccala dry with paper towels to ensure a good sear.
3. Brush both sides of the Baccala with olive oil and season lightly with salt.
4. Place the Baccala on the grill and cook for 4 minutes on the first side without moving it to get those perfect grill marks.
5. Flip the Baccala carefully and add the lemon slices and herbs directly on top of the fish. Cook for another 4 minutes.
6. Check the Baccala for doneness; it should flake easily with a fork but still remain moist inside.
7. Remove from the grill and let it rest for 2 minutes before serving to allow the juices to redistribute.

Zesty and aromatic, this Grilled Baccala with Lemon and Herbs offers a delightful contrast between the crispy exterior and tender, flaky interior. Serve it atop a bed of quinoa or with a side of grilled vegetables for a complete meal that’s as nutritious as it is delicious.

Baccala Croquettes

Let’s dive into making Baccala Croquettes, a delightful dish that combines the rich flavors of salted cod with a crispy exterior. Perfect for beginners, this recipe walks you through each step to ensure success.

Ingredients

• Baccala (salted cod) – 1 lb
• Potatoes – 2 cups, mashed
• Flour – 1 cup
• Eggs – 2
• Breadcrumbs – 1 cup
• Vegetable oil – for frying

Instructions

1. Soak the baccala in cold water for 24 hours, changing the water every 6 hours to remove excess salt.
2. Boil the baccala in fresh water for 20 minutes, then drain and let it cool. Once cooled, flake the fish into small pieces, removing any bones.
3. Mix the flaked baccala with mashed potatoes until well combined. Tip: The mixture should be moist but hold together when shaped.
4. Shape the mixture into small cylinders or balls. Tip: Wetting your hands can prevent sticking.
5. Dredge each croquette in flour, then dip in beaten eggs, and finally coat with breadcrumbs. Tip: For extra crispiness, double coat by repeating the egg and breadcrumb steps.
6. Heat vegetable oil in a deep fryer or large pan to 350°F. Fry the croquettes in batches until golden brown, about 3-4 minutes per batch. Drain on paper towels.

Vibrant in flavor and texture, these Baccala Croquettes offer a crispy outside with a soft, flavorful inside. Serve them with a squeeze of lemon or a side of aioli for an extra zing.

Baccala with Chickpeas

First, let’s dive into the heart of Mediterranean cuisine with a dish that’s both nourishing and steeped in tradition. Baccala with Chickpeas is a testament to the beauty of simple ingredients coming together to create something truly special.

Ingredients

• Baccala (salted cod) – 1 lb
• Chickpeas – 2 cups, soaked overnight
• Olive oil – 3 tbsp
• Garlic – 3 cloves, minced
• Water – 4 cups

Instructions

1. Rinse the baccala under cold water to remove excess salt, then soak it in a large bowl of water for 24 hours, changing the water every 8 hours.
2. Drain the soaked chickpeas and place them in a large pot with 4 cups of water. Bring to a boil over high heat, then reduce to a simmer and cook for 1 hour, or until tender. Tip: Skim off any foam that rises to the surface during cooking for clearer broth.
3. While the chickpeas cook, drain the baccala and cut it into 2-inch pieces.
4. Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute, or until fragrant but not browned.
5. Add the baccala pieces to the skillet and cook for 5 minutes, turning once, until lightly golden. Tip: Handle the fish gently to keep it from breaking apart.
6. Once the chickpeas are tender, add the baccala and garlic oil to the pot. Simmer together for 10 minutes to allow the flavors to meld. Tip: Taste the broth before adding any salt, as the baccala will have seasoned it.

Combining the tender, flaky baccala with the creamy chickpeas results in a dish that’s both hearty and comforting. Serve it with a drizzle of extra virgin olive oil and a slice of crusty bread for a complete meal.

Baccala Pasta with Garlic and Oil

Baccala pasta with garlic and oil is a simple yet flavorful dish that brings the taste of the sea to your table. By following these steps, you’ll create a meal that’s both comforting and elegant.

Ingredients

• Baccala (salt cod) – 1 lb, soaked overnight
• Spaghetti – 1 lb
• Garlic – 4 cloves, thinly sliced
• Olive oil – ½ cup
• Red pepper flakes – ½ tsp
• Parsley – ¼ cup, chopped

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the spaghetti to the boiling water and cook for 8-10 minutes, stirring occasionally, until al dente.
3. While the pasta cooks, heat the olive oil in a large skillet over medium heat.
4. Add the garlic and red pepper flakes to the skillet, cooking for 1-2 minutes until the garlic is golden but not browned.
5. Drain the soaked baccala and pat dry, then add to the skillet, breaking it into flakes with a fork.
6. Cook the baccala for 3-4 minutes, stirring gently, until it’s heated through.
7. Reserve ½ cup of pasta water, then drain the spaghetti and add it to the skillet with the baccala.
8. Toss everything together, adding reserved pasta water as needed to loosen the sauce.
9. Stir in the chopped parsley and serve immediately.

Perfectly balanced, this dish offers a tender bite of baccala with a spicy, garlicky kick. Serve it with a crisp white wine to complement the flavors.

Baccala Stew with Peppers

On a chilly evening, nothing warms the soul quite like a hearty Baccala Stew with Peppers. This dish, with its rich flavors and simple preparation, is perfect for beginners looking to impress.

Ingredients

• Baccala (salted cod) – 1 lb, soaked overnight
• Olive oil – 2 tbsp
• Garlic – 3 cloves, minced
• Red bell peppers – 2, sliced
• Tomatoes – 2 cups, diced
• Water – 2 cups

Instructions

1. Drain the soaked baccala and cut into 2-inch pieces.
2. Heat olive oil in a large pot over medium heat (350°F).
3. Add minced garlic and sauté until golden, about 1 minute. Tip: Stir constantly to prevent burning.
4. Add sliced red bell peppers and cook until softened, about 5 minutes.
5. Stir in diced tomatoes and cook for another 3 minutes. Tip: Use ripe tomatoes for a sweeter stew.
6. Add the baccala pieces and water to the pot.
7. Bring to a boil, then reduce heat to low (200°F) and simmer for 20 minutes. Tip: Cover the pot to retain moisture.
8. Check the stew after 20 minutes; the baccala should flake easily with a fork.

You’ll love the tender flakes of baccala mingled with the sweetness of peppers and tomatoes. Serve it over a bed of polenta for a comforting meal that’s sure to delight.

Baccala and Potato Pie

Zesty and comforting, this Baccala and Potato Pie is a delightful dish that combines the salty richness of baccala with the creamy texture of potatoes, all encased in a flaky crust. Perfect for a cozy dinner, it’s a straightforward recipe that yields impressive results.

Ingredients

• Baccala – 1 lb, soaked and shredded
• Potatoes – 2 cups, peeled and diced
• Pie crust – 1, pre-made
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Black pepper – ½ tsp

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large skillet, heat 2 tbsp of olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
3. Add the diced potatoes to the skillet. Cook for 10 minutes, stirring occasionally, until they start to soften. Tip: Covering the skillet can help speed up the cooking process.
4. Mix in the shredded baccala and black pepper. Cook for another 5 minutes, allowing the flavors to meld. Tip: If the mixture seems dry, a splash of water can help.
5. Transfer the baccala and potato mixture into the pie crust, spreading it evenly.
6. Bake in the preheated oven for 25 minutes, or until the crust is golden brown. Tip: For an extra crispy crust, brush the edges with a little olive oil before baking.
7. Let the pie cool for 5 minutes before slicing to allow the filling to set.

Nowhere does the simplicity of ingredients belie the depth of flavor in this Baccala and Potato Pie. The flaky crust contrasts beautifully with the tender, savory filling, making it a dish that’s as pleasing to the palate as it is to the eye. Serve it with a crisp green salad to round out the meal.

Baccala with Black Olives and Tomatoes

Here’s a simple yet flavorful dish that brings the taste of the Mediterranean to your table. Baccala with Black Olives and Tomatoes is a hearty meal that’s perfect for any day of the week.

Ingredients

• Baccala – 1 lb
• Black olives – ½ cup
• Tomatoes – 2 cups, diced
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced

Instructions

1. Soak the baccala in water for 24 hours, changing the water every 6 hours to remove excess salt.
2. Preheat your oven to 350°F.
3. In a skillet over medium heat, warm the olive oil and sauté the garlic until fragrant, about 1 minute.
4. Add the diced tomatoes to the skillet and cook until they begin to soften, approximately 5 minutes.
5. Stir in the black olives and cook for another 2 minutes.
6. Place the baccala in a baking dish and pour the tomato and olive mixture over it.
7. Bake in the preheated oven for 20 minutes, or until the baccala is tender and flakes easily with a fork.
8. Tip: For an extra layer of flavor, add a pinch of red pepper flakes to the tomato mixture.
9. Tip: Ensure the baccala is fully submerged in water during soaking to evenly desalinate.
10. Tip: Let the dish rest for 5 minutes after baking to allow the flavors to meld together.

Enjoy the tender flakes of baccala paired with the briny olives and sweet tomatoes. This dish is delightful served over a bed of creamy polenta or alongside crusty bread to soak up the delicious sauce.

Baccala Risotto

Zesty and comforting, Baccala Risotto is a dish that combines the creamy texture of traditional risotto with the rich, salty flavors of salted cod. This recipe is perfect for those looking to explore the depths of Italian cuisine with a seafood twist.

Ingredients

• Baccala (salted cod) – 1 lb
• Arborio rice – 1.5 cups
• Onion – 1, finely chopped
• White wine – ½ cup
• Chicken stock – 4 cups, kept warm
• Butter – 2 tbsp
• Olive oil – 2 tbsp
• Parsley – 2 tbsp, chopped

Instructions

1. Soak the baccala in water for 24 hours, changing the water 3-4 times to remove excess salt.
2. Drain the baccala, pat dry, and cut into small pieces.
3. In a large pan, heat olive oil and 1 tbsp butter over medium heat. Add the onion and sauté until translucent, about 5 minutes.
4. Add the baccala pieces and cook for another 5 minutes, stirring occasionally.
5. Stir in the Arborio rice, ensuring each grain is coated with the oil and butter mixture.
6. Pour in the white wine and cook until it has mostly evaporated, about 2 minutes.
7. Begin adding the warm chicken stock one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding the next. This process should take about 18 minutes.
8. Once the rice is al dente and the risotto has a creamy consistency, remove from heat. Stir in the remaining 1 tbsp butter and chopped parsley.
9. Season with freshly ground black pepper to taste, but be cautious with salt as the baccala is already salty.

Silky and rich, this Baccala Risotto offers a delightful contrast between the creamy rice and the firm, flavorful pieces of cod. Serve it with a sprinkle of extra parsley and a drizzle of olive oil for an elegant presentation.

Baccala in Cream Sauce

Discover the rich and comforting flavors of Baccala in Cream Sauce, a dish that combines the delicate taste of salted cod with a velvety cream sauce. Perfect for beginners, this recipe guides you through each step to ensure a delicious outcome.

Ingredients

• Baccala (salted cod) – 1 lb
• Heavy cream – 1 cup
• Butter – 2 tbsp
• Garlic – 2 cloves, minced
• Parsley – 2 tbsp, chopped

Instructions

1. Soak the baccala in cold water for 24 hours, changing the water every 6 hours to remove excess salt.
2. Drain the baccala and pat dry with paper towels. Cut into 2-inch pieces.
3. In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté until fragrant, about 1 minute.
4. Add the baccala pieces to the skillet. Cook for 5 minutes, turning once, until lightly browned.
5. Pour the heavy cream over the baccala. Reduce heat to low and simmer for 10 minutes, stirring occasionally.
6. Stir in the chopped parsley. Cook for an additional 2 minutes.
7. Remove from heat and let stand for 5 minutes before serving.

Offering a tender texture and a harmonious blend of flavors, this Baccala in Cream Sauce pairs wonderfully with crusty bread or over a bed of steamed vegetables for a complete meal.

Baccala with Green Beans

You might think preparing Baccala with Green Beans is daunting, but with these straightforward steps, you’ll master this flavorful dish in no time.

Ingredients

• Baccala – 1 lb
• Green beans – 2 cups
• Olive oil – 3 tbsp
• Garlic – 2 cloves, minced
• Water – 1 cup

Instructions

1. Soak the Baccala in water for 24 hours, changing the water every 8 hours to remove excess salt.
2. After soaking, drain the Baccala and pat it dry with paper towels.
3. Heat olive oil in a large skillet over medium heat (350°F) until shimmering.
4. Add minced garlic to the skillet, sautéing for 1 minute until fragrant but not browned.
5. Add the Baccala to the skillet, cooking for 5 minutes on each side until lightly golden.
6. Add green beans and water to the skillet, stirring gently to combine.
7. Cover the skillet and simmer on low heat (250°F) for 20 minutes, or until the green beans are tender.
8. Remove the lid in the last 5 minutes to allow any excess water to evaporate.

Mouthwatering and tender, the Baccala pairs beautifully with the crisp green beans, offering a delightful contrast in textures. Serve it over a bed of creamy polenta for a comforting meal that’s sure to impress.

Baccala and Lentil Salad

Ready to dive into a dish that’s as nutritious as it is delicious? Today, we’re making a Baccala and Lentil Salad, a perfect blend of flavors and textures that’s sure to impress. Follow these steps carefully, and you’ll have a meal that’s both satisfying and straightforward to prepare.

Ingredients

– Baccala – 1 lb
– Lentils – 1 cup
– Olive oil – 2 tbsp
– Lemon juice – 1 tbsp
– Salt – ½ tsp
– Black pepper – ¼ tsp

Instructions

1. Soak the baccala in cold water for 24 hours, changing the water every 6 hours to remove excess salt.
2. Rinse the lentils under cold water, then boil them in 3 cups of water for 20 minutes or until tender. Drain and set aside.
3. Preheat your oven to 350°F. Place the soaked baccala on a baking sheet and bake for 15 minutes, then let it cool before flaking into pieces.
4. In a large bowl, whisk together olive oil, lemon juice, salt, and black pepper to create the dressing.
5. Gently mix the flaked baccala and cooked lentils into the dressing until evenly coated.
6. Chill the salad in the refrigerator for at least 1 hour before serving to allow the flavors to meld.
Here’s how to ensure perfection: Always taste the baccala after soaking to check for saltiness. For the lentils, avoid overcooking to maintain a slight bite. Lastly, letting the salad chill enhances the flavors significantly. How delightful this salad turns out, with the tender baccala and earthy lentils perfectly complemented by the bright dressing. Serve it over a bed of greens for an extra crunch or as is for a simple, satisfying meal.

Conclusion

These 20 delicious baccala recipes offer a treasure trove of flavors for seafood lovers to explore. From traditional dishes to innovative creations, there’s something to satisfy every palate. We invite you to dive into these recipes, find your favorites, and share your culinary adventures with us in the comments. Don’t forget to pin this article on Pinterest to spread the joy of cooking with baccala!