Baccalà alla Vicentina (Salt Cod Stew)

• 1 pound salt cod, soaked and cooked
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 celery stalk, diced
• 1 carrot, diced
• 1 russet potato, diced
• 1/2 cup green peas, fresh or frozen
• 1/2 teaspoon red pepper flakes
• 4 cups fish stock
• 1/2 cup heavy cream
• Salt and black pepper, to taste
• Fresh parsley, chopped, for garnish

Steps

1. 1 In a large pot, heat olive oil over medium heat.
2. 2 Add onion, garlic, celery, and carrot. Sauté until softened.
3. 3 Stir in diced potato and red pepper flakes. Cook for another 2 minutes.
4. 4 Add fish stock and bring to a gentle boil.
5. 5 Reduce heat and simmer until vegetables are tender.
6. 6 Add cooked salt cod and peas to the pot. Simmer for 5 minutes.
7. 7 Stir in heavy cream and adjust seasoning with salt and pepper.
8. 8 Simmer gently for another 5 minutes until heated through.
9. 9 Garnish with fresh parsley before serving.

Equipment

• Large pot

Variations

• Add diced tomatoes for a tangy twist, or stir in spinach for extra greens.

Substitutions

• If salt cod isn't available, use firm white fish like haddock or cod.

Pairings

• Pairs well with a crisp Pinot Grigio or a simple green salad.

Nutrition

Tips

• Soak salt cod in water for 24 hours, changing water several times to remove excess salt.
• For a vegan version, substitute salt cod with hearty white beans and adjust stock accordingly.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge before reheating.

Serving Suggestions

• Serve with crusty bread or over a bed of creamy polenta.

FAQ