TOMATO SAUCE FOR BACCALA
Chef Pasquale Martinelli uses this tomato sauce for his recipe for Baccala (cod baked in spicy tomato sauce).
Provided by Martha Stewart
Categories Dinner Recipes
Yield Makes enough for 4 servings
Number Of Ingredients 6
Steps:
- Place tomatoes in the jar of a blender or the bowl of a food processor; blend or process until pureed. Place olive oil in a large, heavy-bottomed saucepan over medium heat. Add onions and celery; cook until translucent. Add tomato puree, sugar, and salt; bring to a boil and immediately reduce to a simmer. Cook until thickened, 15 to 20 minutes.
SALT COD WITH TOMATOES AND CAPERS (BACCALà ALLA VESUVIANA)
In Italy, this recipe is a classic holiday dish. For Christmas Eve, it would generally be served at room temperature, as part of a buffet.
Provided by Mario Batali
Categories Christmas Dinner Seafood Cod Christmas Eve Simmer Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6 as an appetizer or 4 as a main-course
Number Of Ingredients 9
Steps:
- In large bowl, combine cod with water to cover by 2 inches. Cover and refrigerate, changing water 3 times a day, 1 to 3 days (see cooks' note, below). Refrigerate until ready to use.
- In small bowl, combine capers with water to cover by 1 inch. Cover and refrigerate 1 day, changing water 3 times.
- Drain and rinse capers, then squeeze dry. Drain cod and pat dry, then cut into 4- by 2-inch pieces.
- In heavy 6- to 8-quart pot over moderate heat, heat 3 tablespoons oil until hot but not smoking. Add onion and sauté until softened and golden, 3 to 4 minutes. Add red pepper flakes, capers, tomatoes and juice, and salt. Using wooden spoon, gently crush tomatoes. Bring to simmer, then carefully add cod. Add parsley and 1/4 cup mint and gently spoon some of sauce over cod. Simmer, uncovered, until cod is tender and heated through, about 5 minutes.
- Using slotted spatula, transfer cod to serving platter. Remove pot from heat and stir in 3 tablespoons olive oil. Spoon sauce over fish, then sprinkle with remaining 1 tablespoon mint and 1 tablespoon olive oil. Serve warm or at room temperature.
BACCALA WITH ONIONS AND TOMATOES
Provided by Moira Hodgson
Categories dinner, easy, main course
Time 1h15m
Yield 12 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Heat the oil in a large flat ovenproof dish. Saute the onions and garlic in the oil.
- Arrange the pieces of salt cod on top and add the herb bouquet, tomato puree, tomatoes, and white wine. Season with pepper, sprinkle with bread crumbs and dot with butter.
- Bake for one hour and serve in the same dish, garnished with capers and lemon slices.
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