Food & Drink Magazine

Baccala Soup #FishFridayFoodies

By Sue Lau @zzazzazza

Baccala soup is a delicious Mediterranean style seafood soup using salt cod (bacalao) and as many shellfish as you desire to make it your own special meal.

Baccala Soup #FishFridayFoodies

Baccala Soup

By Sue Lau | Palatable Pastime

My recipe of the day is for Baccala soup, which I am posting with Fish Friday Foodies. I had meant to post this one in December for Feast of the Seven Fishes but RL got in the way (as happens sometimes, as we are real people).

I really adored this served with glasses of wine and chunks of crusty buttered French bread. It truly was a feast.

This uses salt cod (bacalao) which needs to be soaked in water for a bit or it is just too salty and a bit unpleasant. Once it is soaked thoroughly, it is fine. Just keep it in water inside a zippy inside a bowl in the fridge and change the water twice a day and it is very easy.

Clams are also not a problem- I ask you to soak those for an hour to spit grit. I actually just do it changing the water until I don't see grit, which may take more or less time, depending. Clams don't mind bathing in a bowl of water for several hours if needed- they don't spoil since they are still alive.

Of course, if they don't open after cooking, they are kerput and you should not eat those.

The calabrian chiles are a little bit spicy but very delicious. I know it's a Bobby Flay thing, but let's not let him have all of those. Of course, if you can't find them, just make do with a pinch of dried chili flakes.

Baccala Soup #FishFridayFoodies

This soup is very forgiving- even though baccala is mostly about the fish, you can add and subtract all you like. Even going so far as 100% fish or maybe with all shellfish. I even see Aldi carries a frozen seafood mix now that is also good- it will have various things like calamari, shrimp, mussels and scallops. All the shellfish takes very little time to cook.

Mediterranean Fish & Seafood

Fish Friday Foodies January 2020

    Baccala Soup #FishFridayFoodies

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    Baccala Soup

    Baccala Soup

    • 1 bay leaf
    • 1 pound small white potatoes quartered
    • 2 tablespoons cornstarch stirred into cold water
    • Soak dried cod in cold water, changing water every 12 hours, refrigerated, for 24-48 hours.

    • Dice soaked cod in chunks.

    • Soak clams in cold salt water for one hour or more to allow them to "spit" out sand or grit.

    • Saute the onion, garlic, celery and carrots in oil until the onion softens.

    • Deglaze the pan with white wine.

    • Add the seasonings, tomatoes, potatoes, peppers, fish stock and cod chunks.

    • Bring to a boil, then reduce heat and simmer for 15 minutes.

    • Add cornstarch with water and stir until thickened slightly.

    • Add remaining seafood (drained, of course) and cook another 5-10 minutes or until clams open and shrimp become opaque and curled.

    • Discard any clams that do not open.

    From the kitchen of palatablepastime.com

    Baccala Soup #FishFridayFoodies

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