ITALIAN BACCALA SOUP

Baccala is dried, salted cod, imported from Norway. Fillets of baccala come in packaged form and these are easier to cook because they contain fewer bones. They are available from Italian and Greek delicatessens. 

Baccala should be put into a large basin of water and left in the refrigerator for 36 hours to soften the fish and remove excess salt; change the water often during soaking time. 

Zuppa di Baccala is one of the most popular soups in both north and south Italy.

YOU WILL NEED:

• 450g packet baccala fillets

• 3 tablespoons oil

• 2 onions

• 2 cloves garlic

• 1/4 teaspoon thyme

• 1 stick celery

• 1 tablespoon chopped parsley

• 400g can of peeled tomatoes

• 1/4 cup of dry white wine

• 2 potatoes

• 1 liter ( 4 cups ) water pepper

• 1 tablespoon chopped parsley, extra

ITALIAN BACCALA SOUP RECIPE:

Soak baccala in a large water basin for 36 hours, changing water frequently. Drain well and dry thoroughly with paper towels. Cut fish into pieces, removing as many bones and skin as possible ( or remove these during cooking time ).

Heat oil in a pan, add crushed garlic and peeled, thinly sliced onions, and cook over low heat until golden but not brown. Add to pan finely chopped celery, thyme, and parsley, and cook a few minutes longer.

Rub tomatoes with liquid through a sieve and add to the pan, cook another 10 minutes. Add wine and water.

Add pan-peeled and chopped potatoes.

Add baccala, reduce heat, and simmer gently uncovered for 1 hour. Stir in extra chopped parsley, season with pepper.

Serves 4

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