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BAKED BACCALA'

Baccalà is salted cod. It is very popular in Europe, especially during winter when fresh fish is less available in some places.

It is easily found in the US as well now because of demand from the large immigrant population.

Since it’s sold dry, baccalà needs to be soaked in fresh, cold water for a couple of days (changing water every 12 hours) before it can be used.

Don’t let that intimidate you! Baccalà is flaky and delicious once cooked.

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BAKED BACCALA'

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Ingredients:

1 1/2 lbs baccalà (salted cod), previously soaked and cut into squares (about 2.5”x 2.5”)

2-3 large potatoes, sliced into rounds

2-3 large red onions, sliced into rounds

1 pint cherry tomatoes, diced

25 pitted calamata olives

1/4 cup chopped yellow peppers

1 tbsp capers

1 tsp dried oregano

2 tbsps chopped fresh basil

Salt, pepper and garlic powder to taste

Extra virgin olive oil, about 6 tbsps

2 tbsps breadcrumbs

Directions:

Drizzle 2 tablespoons of olive oil over the bottom of a 9x13 baking pan.Add the soaked and rinsed baccalà squares.Season with garlic and pepper to taste.Layer the onion rounds over baccalà.Add capers, olives, chopped tomatoes and peppers.Sprinkle oregano, basil, garlic powder, a little salt and pepper to taste.Drizzle with olive oil.Add sliced potatoes evenly over top.Season potatoes with garlic powder, salt and pepper to taste.Sprinkle top with breadcrumbs.Drizzle with remaining olive oil.Bake in preheated 375F oven for 40 to 45 minutes.Serves 4-6.

TIPS:If you don’t like baccalà, you can use fresh cod but omit the potatoes and cook for less time.

Another protein substitution for this recipe is chicken. I recommend using boneless chicken thighs and bake for 1 hour.