Italian Christmas Eve Baccala Cod with Pasta Marinara Sauce

Sunday, December 18, 2011

Baccalà is a traditional Christmas Eve favorite in Italy—it's great as an appetizer or as a main course.


This is a plate of pasta topped with marinara sauce and fried salted cod fish called baccala




Always An Italian Favorite on Christmas Eve



Baccalà is salt cod (codfish that has been preserved by packing in salt and drying) sold by the slab, not the usual type of fish/


The truth is that well-cooked baccalà is a delight.


It's firm, slightly chewy, and not at all fishy in flavor.


how to make italian marinara sauce with fresh  plum tomatoes


The Best Italian Traditions At Christmas



Italian tradition on Christmas Eve, to eat fish and several different kinds.


In Italy salted cod is one of them.



This is a plate of pasta topped with marinara sauce and fried salted cod fish called baccala



Fresh Sauce



I put my plum tomatoes straight into a food processor.


This is a quick sauce for the pasta.


this is fresh plum tomatoes to make baccala on Christmas eve marinara sauce



Tip



Lightly flour then brown the fish in cooking oil until browned on both sides.


The marinara sauce will stick to the fish better and compliment the fish flavors



This is a plate of pasta topped with marinara sauce and fried salted cod fish called baccala



History of Salted Cod



Cod was caught and dried by the Vikings as far back as 800 A.D.; in fact, it became the center of trade for northern Europe for many centuries.


It first arrived in southern Italy with the Normans around 999 A.D. and very quickly was absorbed into Italian cuisine.


The salt method of preservation meant that people living inland were able to enjoy salt-water fish all year-round.


In Italian, when fresh or frozen, Cod is known as merluzzo, if cured by air-drying it becomes stoccafisso (stockfish) and when salted it becomes baccala.


Italian Christmas Eve Baccala Cod with Pasta Marinara Sauce Pin



this is baccala and Italian tradition on Christmas Eve recipe



Preparing Baccala


To prepare baccala, the fresh fish is cut lengthwise, cleaned and has the backbone removed before being salted and air-dried.


Once cod was so abundant it saved millions from famine, but today, because of decades of overfishing, cod is not so abundant.


Now after years of managing the fish, it's leveling off.


This is a plate of pasta topped with marinara sauce and fried salted cod fish called baccala



If making homemade sauce this should be started when the cod is ready to fry.

Once the cod is fully unsalted cut it into one-inch chunks. Place some flour in a plastic bag and shake the cod into the flour.

In a medium size pan,  heat oil, on medium heat, add minced garlic to olive oil.

Add cod, browning on both sides, fish will cook fast.


Add marinara tomato sauce. Simmer together very low heat, for 30 minutes. Cook the pasta of choice in a pot of salted water to your taste, we like it al dente. Drain, place some pasta on a plate. Top the pasta with some fresh ground pepper to taste, chopped fresh basil, a pinch of red pepper.

Pour sauce over pasta. Top with chunks of  baccala, drizzle with olive oil. Garnish with fresh parsley and more sauce.

Print this out below for the full recipe and instructions.

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how to make italian marinara sauce with fresh  plum tomatoes


Italian Christmas Eve Baccala Cod with Pasta Marinara Sauce Pin



this is baccala and Italian tradition on Christmas Eve recipe



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Christmas Eve, Traditions, Catholic, Baccala, Salted Cod, Feast of 7 fishes
holiday, Christmas Eve, Fish
Italian
Yield: 8

Italian Christmas Eve Baccala Cod with Pasta Marinara Sauce

prep time: 25 minscook time: 30 minstotal time: 55 mins
This is a traditional meal on Christmas Eve Baccala is served with pasta. It is a salted cod fish.

ingredients:

Preparing the Salted Cod

Baccala:


This is the process we used.

1- pound dry salted cod, (baccala) fish. This fish will have to be soaked in water and then changed out many times in a 48 hour period and sometimes even up to 72 hours, checking and changing out the water until it is clear. If it's not clear, continue to change out water several more times during the day until the water is completely clear.

1 pound pasta perciatelli, linguine, angel hair or your favorite

1 recipe marinara sauce recipe or store bought

3 cloves minced garlic

Fresh chopped parsley and basil

pinch of red pepper flakes

olive oil

flour

instructions:

If making homemade sauce this should be started when the cod is ready to fry.

Once the cod is fully unsalted cut it into one-inch chunks. Place some flour in a plastic bag and shake the cod into the flour.

In a medium size pan,  heat oil, on medium heat, add minced garlic to olive oil.

Add cod, browning on both sides, fish will cook fast.

Add marinara tomato sauce. Simmer together very low heat, for 30 minutes. Cook the pasta of choice in a pot of salted water to your taste, we like it al dente. Drain, place some pasta on a plate. Top the pasta with some fresh ground pepper to taste, chopped fresh basil, a pinch of red pepper.

Pour sauce over pasta. Top with chunks of baccala, drizzle with olive oil. Garnish with fresh parsley and more sauce.
calories
325
fat (grams)
6
sat. fat (grams)
4
carbs (grams)
9
net carbs
11
protein (grams)
8
sugar (grams)
4
Created using The Recipes Generator

13 comments

  1. It looks so yummy! Love your tomato sauce...so fine and delectable!

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  2. I love baccala!Your pasta is excellent!Kisses,dear!

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  3. This sounds really good. Is there a problem using regular cod if you can't find baccala?

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  4. Yes this is dry cod covered in salt, so its a process for several days, not sure what the regular cod would taste like. You will have to let me know.

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  5. What a great comforting dish...happy holidays!

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  6. This sounds and looks so delicious Claudia. I don't know anything about a traditional Italian Christmas dinner. But I would love to really enjoy one with this recipe. Buon Natale to you as well. Best wishes and many blessings to you and all of your loved ones :)

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  7. I love cod and this dish does the fish justice. Love all of the flavors in the recipe. Thanks for sharing Claudia. Have a good one =]

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  8. What a lovely dish. I've never heard of soaking the fish until the water is clear. What is the purpose for this. I do this with sushi rice all the time but never heard of doing it with fish.

    This dish looks so appetizing and I really like the thickness of the percatelli pasta.

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  9. Ciao Claudia:) This is a family favorite. Your sauce looks delicious. Hope you're doing well this busy time of year. buon natale bella xx

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  10. Such a delicious tradition Claudia! Thanks for sharing!

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  11. Another great fish and pasta meal. I love that sauce.

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  12. I love bacala. It is no longer necessary to dry the cod but there is nothing like the taste of well rinsed dried cod, no substitute for it. Hard to find where I live now.
    When I lived in NYC could get 2 brands of dried cod: Beardsley and Gortons. I never see them anymore except Gortons canned, which is mostly mashed potatoes.
    Wish you and yours a very happy Christmas Peg.

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  13. Sounds like a delicious addition to our Christmas Eve menu!!!

    ReplyDelete

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