Baccalà, or salted cod, is a staple ingredient in many Mediterranean countries, particularly in Italy. However, before being used in recipes, the salt must be removed from the fish. In this article, we will explore how to properly desalt baccalà and provide some delicious recipe ideas to try.

Desalting Baccalà

Desalting baccalà is essential to remove the excess salt and restore the flavor of the fish. It is also important for the texture of the dish and its overall success. If baccalà is not desalted properly, it can become tough and unpleasant to eat. There are two main ways to desalt baccalà:

1. Soaking Method: Place the baccalà in a large bowl and cover it with cold water. Change the water every 8-12 hours, depending on the thickness of the fish. Thicker pieces of baccalà may require up to 48 hours of soaking. Check the salt level by tasting a small piece of fish. When it is no longer too salty, the baccalà is ready to be cooked.

2. Boiling Method: Place the baccalà in a pot of cold water and bring it to a boil. Drain the water and fill the pot with cold water again. Repeat the process until the fish is desalted to your liking. This method is quicker, but it can also result in a softer texture.

Both methods work well, but soaking is the preferred method since it allows the fish to rehydrate naturally and develop a better texture. Always remember to change the water regularly to ensure proper desalting.

Baccalà Recipes

Now that you know how to desalt baccalà, it’s time to cook up some delicious recipes. Here are three classic baccalà dishes to try:

1. Baccalà alla Vicentina: This Venetian recipe features baccalà cooked in milk and served with creamy polenta. To make it, cook the desalted baccalà in a pot of milk with garlic, bay leaves, and black pepper until it becomes tender. Serve it on top of a warm bed of polenta and garnish with parsley.

2. Baccalà Mantecato: This creamy baccalà spread is a popular Venetian appetizer. To make it, cook the desalted baccalà in milk and olive oil with garlic and onion until it becomes soft. Then, blend it in a food processor or with a hand blender until it becomes a smooth paste. Add olive oil, salt, and pepper to taste. Serve it with crostini or bread.

3. Baccalà alla Catanese: This Sicilian recipe features baccalà cooked with tomatoes, onions, and olives. To make it, sauté sliced onions and garlic in olive oil until they become translucent. Add diced tomatoes and cook for a few minutes until they start to soften. Then, add the desalted baccalà, capers, and chopped olives and cook for a few minutes more. Serve it with crusty bread.

Baccalà is a flavorful and versatile ingredient in Mediterranean cuisine. By following the proper desalting methods and trying out some classic recipes, you can enjoy this delicacy at home. Buon appetito!

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