Baccalà e Cozze is my own version of a trational Italian fish dish served during the holidays. My Italian Mother, Rosa, set the bar high when it came to preparing our annual Christmas meals. Christmas Eve was all about seafood. There was never a shortage of delectable options. With a fishmonger only a few blocks away she hand picked her selections. With a keen eye, she inspected every order and delighted in every purchase. Her goal was to deliver the most memorable feast for the family. She remained true to her Italian traditions by celebrating La Vigilia every year.
As a child, we spent many holidays with my Italian grandparents in Chicago. Starting at around noon, on Christmas Eve, their home was filled with generations of hungry bodies, all anxious to celebrate. Plate after plate of seafood was served over a twelve hour period of time. In addition to many shell fish dishes, Baccalà was a part of every celebration. I recall pillows of fluffy white fish swimming in a beautiful, rich tomato broth, set out on the table next to a large bowl of Spaghetti Aglio e Olio.
At some point, the tradition became difficult for my grandmother. Each family started to celebrate the holidays in their respective homes. Rosa, always true to her family traditions, didn’t skip a beat. Her menus evolved as we all evolved. Baccalà disappeared from the annual menu, replaced by more extravagant options.
This year, as I look back on some of the older family recipes, Baccalà is back on my menu. This version is my own. I’ve added mussels (cozze) which pairs nicely with the mild flavor of the cod.
Baccalà e Cozze
Ingredients:
1 large salt cod fillet, (pre soaked and drained over three to four days, and cut into serving sized chunks)
1/2 pound mussels, cleaned and bearded
1 28 oz. can of crushed tomatoes
2 T. Olive oil
1 small onion, diced
3 cloves of garlic, crushed and minced
1 tsp. red pepper flakes
2 T. Fresh parsley, chopped
1 tsp dried oregano
2 T capers (preserved in salt)
Oil cured olives, whole (I use my home cured olives that have been preserved in olive oil)
Salt and pepper to taste
Parsley leaves for garnish
Baccalà Preparation
01
Soak the baccalà.
In large bowl or pan, cover with water and refrigerate the baccalà for three days, making sure to drain and replenish the water every 12 hours. After three days, the cod should be light and fluffy and have increased in bulk.
02
Clean and de-beard the mussels.
Running the mussels under cold water, clean the outer shells and remove any strings or beards. If using frozen, precooked mussels, just rinse under cold water and allow to drain a few minutes.
03
Prepare the sauce.
In a medium sauce pan, heat the olive oil and sauté the onions and garlic until the onions are translucent.
Add the crushed tomatoes, chopped parsley, red pepper flakes, oregano, salt, pepper, capers, and olives and bring to a simmer. Allow to cook for 15-20 minutes at medium heat. Test for flavor. Add salt and pepper as needed. Note: The salt from the capers and olives may be enough salt for your taste, so make sure you are tasting along the way.
04
Cook the baccalà and cozze (mussels).
While the sauce is simmering, add the baccalà to the pan, making sure the tomato sauce covers the fish. Cook for 2 minutes and then turn the baccalà over in the pan and add the cozze (mussels), pressing them into the sauce. Cover the pan and allow to cook for 2-3 more minutes.
Remove the lid and keep spooning the sauce over the baccalà. When the cozze (mussel) shells have opened, turn off the heat and cover again. Allow to sit for 5 minutes before serving.
05
Serving the baccalà.
Arrange on a plate, spooning the sauce over the baccalà. Arrange the cozze (mussels) around the baccalà and garnish with fresh parsley leaves.
The baccalà will be soft, and flake easily. The favor of the sauce will have infused the fish and the saltiness of the capers and olives will add just the right amount of flavor. If you like more spice, add more red pepper flakes to your liking. The light, flaky fish with the sauce filled mussels is a flavor match made in heaven.
I hope you will try this and enjoy it as much as we have. It is really something special to enjoy all year. Salt cod (baccalà) is a versatile fish that can be found in any seafood market and most grocery stories. It is also an economical meal.
