Best 3 Baccala With Onions And Tomatoes Recipes

**Baccalà with Onions and Tomatoes: A Journey Through Italian Culinary History**

Baccalà, the Italian word for dried and salted cod, has been a staple ingredient in Mediterranean cuisine for centuries. Its unique flavor and versatility have made it a beloved dish across Italy and beyond. In this article, we present a collection of delectable recipes featuring baccalà, showcasing the diverse ways this humble fish can be transformed into culinary masterpieces. From the classic Baccalà alla Vicentina, a slow-cooked dish with onions, tomatoes, and herbs, to the lighter and fresher Baccalà in Umido, a stew-like preparation with cherry tomatoes and white wine, these recipes capture the essence of Italian home cooking. Whether you prefer your baccalà fried, baked, or stewed, you're sure to find a recipe here that suits your taste buds. So, prepare to embark on a culinary journey through Italy, exploring the rich flavors and textures of this timeless ingredient. Buon appetito!

Here are our top 3 tried and tested recipes!

BACCALA WITH ONIONS AND TOMATOES

Baccala With Onions And Tomatoes image

Provided by Moira Hodgson

Categories dinner, easy, main course

Time 1h15m

Yield 12 servings

Number Of Ingredients 13

Ingredients

3 tablespoons extra virgin olive oil
4 cloves garlic, minced
2 large onions
4 pounds salt cod, soaked and rinsed thoroughly
Herb bouquet (bay leaf, parsley and thyme tied in a cheesecloth)
1 tablespoon tomato puree
4 cups canned tomatoes
1-2 cups white wine
Freshly ground pepper to taste
1 cup bread crumbs
4 tablespoons butter
2 tablespoons capers, rinsed and dried
2 lemons, thinly sliced

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.

SALT COD WITH TOMATOES AND CAPERS (BACCALà ALLA VESUVIANA)

Salt Cod With Tomatoes and Capers (Baccalà alla Vesuviana) image

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

Ingredients

2 pounds center-cut skinless boneless salt cod (baccalà), rinsed well
2 tablespoons salt-packed capers*
7 tablespoons extra-virgin olive oil
1 medium onion, finely diced (about 1 1/2 cups)
4 1/2 teaspoons red pepper flakes
1 (28-ounce) can whole San Marzano tomatoes in juice
1 teaspoon kosher or coarse sea salt
1/4 cup fresh flat-leaf parsley, coarsely chopped
1/4 cup plus 1 tablespoon fresh mint, coarsely chopped

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.

CHRISTMAS EVE BACCALA (SALT COD WITH POTATOES & TOMATOES)

Christmas Eve Baccala (Salt Cod With Potatoes & Tomatoes) image

Traditionally, Italians dine on seven different fish and seafood dishes (symbolizing the seven sacraments) on Christmas Eve. (By the way, you don't have to wait for Christmas to make this wonderful dish.) This recipe is typical of the Calabrian region of Italy. Have plenty of crusty Italian bread available to scoop up the sauce. And, remember to buy your dried, salted cod (baccala) three days before cooking, so you can prepare it. Buono Natale!!

Provided by Alan in SW Florida

Categories One Dish Meal

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 lb dried cod, prepared as follows in directions (baccala)
2 tablespoons olive oil
3 medium potatoes, peeled and diced small
2 medium onions, peeled and diced
1 (16 ounce) can italian peeled plum tomatoes, coarsely chopped (with the juices)
1/2 cup chopped flat-leaf Italian parsley
1/2 cup seedless raisin, plumped in warm water and drained
1/4 cup pine nuts, lightly toasted in a dry skillet on the stove (pignoli)
2 tablespoons capers, rinsed and drained
1/4 cup green olives in brine, pitted and sliced
1 teaspoon salt
1 1/2 teaspoons fresh ground black pepper

Steps:

PREPARE THE BACCALA: Three days before cooking, place the pieces of dried cod (baccala) in a large pan, cover with cold water, and refrigerate. (Do yourself a favor and cover the pan tightly with plastic wrap AND aluminum foil, or your refrigerator will be filled with a very strong fishy smell!) Soak for 3 days to remove the salt. Turn the pieces of fish occasionally and change the water every 6 to 8 hours. By the third day, the cod will be plump, soft, fleshy, and well hydrated. Rinse under cold water and pat dry. The baccala is now ready for the recipe. (This is NOT part of the preparation time listed in the recipe).
Preheat oven to 325 degrees.
Remove any skin and bones from the fish, dry with paper towels, and cut into 6 pieces.
Grease a 9x12-inch-deep oven-proof dish with 1 tablespoon olive oil. Layer with half the potatoes, half the onions, half the cod, and half the tomatoes. Sprinkle with half the parsley.
Add the raisins, toasted pignoli, capers, olives, and the rest of the potatoes, onions and cod. Pour in the rest of the tomatoes with the juices. Season with the salt, pepper, and the remaining parsley. Drizzle the remaining 1 tablespoon of olive oil over the top and bake, uncovered, for 45 to 50 minutes, or until potatoes are tender.
Remove from the oven and let rest for 10 minutes. Serve in soup bowls.
Remember, on Christmas Eve, this is only one of, at least, seven fish or seafood dishes that are to follow in the same meal. This recipe serves 6, as a part of a larger meal. If you are making only this recipe, you will probably want to double or triple it.
Enjoy & Buono Natale (Merry Christmas!).

Nutrition Facts : Calories 301.8, Fat 10.2, SaturatedFat 1.2, Cholesterol 32.5, Sodium 621.5, Carbohydrate 37.2, Fiber 5.4, Sugar 11.9, Protein 18.3

Tips:

For the best flavor, use fresh, ripe tomatoes. If you can't find fresh tomatoes, you can use canned tomatoes, but be sure to drain them well before using.
If you don't have white wine on hand, you can use chicken broth or water instead. However, white wine will add a nice depth of flavor to the dish.
If you like your food spicy, you can add a pinch of red pepper flakes to the sauce.
Serve baccalà with onions and tomatoes over rice, pasta, or polenta.
Leftover baccalà with onions and tomatoes can be stored in the refrigerator for up to 3 days.

Conclusion:

Baccalà with onions and tomatoes is a simple but delicious dish that is perfect for a weeknight meal. It is also a great way to use up leftover baccalà. The combination of the salty baccalà, the sweet tomatoes, and the tangy onions is sure to please everyone at the table.