Baccalà Al Forno
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg stockfish, already soaked
- 500 g potato (s), cooked, cut into thin slices
- 2 onions)
- 2 clove (s) garlic, finely chopped
- 3 carnation (s)
- 1 handful parsley, chopped
- salt and pepper
- oil
Print Recipe
Pin Recipe Instructions
- Cut the onions into thin slices. Boil the stockfish in water for about 10 minutes, then drain and let cool. Remove the skin and bones.
- Grease a large baking dish and cover the bottom with a layer of finely chopped potato slices. Place half of the cod fillets and half of the onion slices on top. Then repeat the layers of potatoes, fish and onions. Sprinkle with pepper, crushed garlic, chopped parsley and cloves. Drizzle with oil. Be careful with salting, as the baccalà is already quite salty.
- Bake in a hot oven at approx. 180 ° C for 1 hour.
- Note: Stockfish are usually bought dry and soaked in water for up to a week - change the water every day!
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