Salt Cod with Leeks (Baccalà con Porri)
Serves: 4
Preparation time: about 60 min. after 24 hours soaking
Salted and dried cod fish is an old fashioned food that has outlived this form of preservation. Salted food can be stored for long periods and transported easily. No wonder it was historically a very important source of protein in many different cultures. Baccalà (Italian), Morue (French), Bacalao (Spanish) and Bacalhau (Portuguese) is a popular food all over the Mediterranean. This one is a well known and dearly loved Italian recipe.
Ingredients:
Salted and dried codfish needs to be soaked for at least 24 hours to reconstitute, which means a small quantity will go a long way. The best cut of salted dried cod fish is the middle to back piece, usually sold at higher prices.
- 500 gr (1 lb) dried and salted cod, soaked for 24 hours and cut into even pieces
- 80 ml (5 tbsp) extra virgin olive oil
- 500 gr (1 lb) leeks cut in to slices
- 1 medium sized onion, peeled, halved and cut into thin slices
- 125 ml fish broth or water
- 500 gr (1 lb) ripe tomatoes, peeled, seeded and coarsely chopped
- 1/4 cup Italian parsley, finely chopped
- freshly ground pepper to taste
- salt ( optional)
- juice of 1/2 lemon
Preparation:
Warm 5 tablespoons olive oil in a saucepan over medium heat. Add the sliced onion and leeks. Sautè for about 5 minutes. Add the fish broth or water and bring it to a rapid boil. Reduce the heat to low and continue cooking until onion and leeks are soft, about 10 minutes. Add the tomatoes and the salted cod pieces and continue cooking for 30 minutes further. Check now and then turning the tomato-cod mix gently to prevent sticking on the bottom of the saucepan. If necessary add a bit of broth or water.
Shortly before serving, add the chopped parsley, freshly ground pepper and the lemon juice. Serve with new potatoes, a drizzle of olive oil or a crusty bread to mop up the juices.
