From Fort Lauderdale, Fla. by: Kathleen Costanzo
Baccala is a dried fish--usually cod. Because it is dried an stored in salt, it has to be soaked for about three days prior to cooking. Drain the water 2-3 times a day. This will remove the salt.
This fish was usually large and flat and in the old days, was used in Italy to reprimand kids--it was used as a spanking paddle. Kids in Italy would get a baccala if they were bad. We still hear Italians saying to their kids . . .if you aren't good you are going to get a baccala!!
There are many ways of cooking this fish but my favorite is with vinegar peppers and Olive Oil.
1. Soak your baccala for three days and drain water 2-3 times during the day.
2. Heat extra virgin olive oil in a fry pan.
3. Dust the fish lightly with flour and black pepper.
4. Fry the Baccala until lightly browned.
5. After the fish has been fried while the oil is still hot--toss in lots of vinegar peppers--hot or sweet--black olives and 4-6 vloes of garlic
6. Then pour the pepper mixture and all the olive oil on top of the fried fish.
This is good with crusty italian bread--and by the way I eat it cold the next morning. A favorite for Christmas Eve at my house!!
Bon Apetite and Happy New Year!!
