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
Baccalà Al Forno
Baccalà Al Forno

Instructions

  1. 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.
  2. 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.
  3. Bake in a hot oven at approx. 180 ° C for 1 hour.
  4. Note: Stockfish are usually bought dry and soaked in water for up to a week - change the water every day!

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