Salt cod fish or baccalà is traditionally served on Christmas Eve like as in this briny, bright tomato sauce over linguine.
Yield:6 servings 1x
1 1/2 pounds salt cod (baccalà)
1/4 cup white whole wheat flour
2 tablespoons unsalted butter
1 tablespoon olive oil
2 garlic cloves, minced
2 cups low sodium marinara or tomato sauce
1/2 teaspoon ground black pepper
1 pound whole wheat linguine
1/4 cup chopped fresh Italian parsley
Cut the salt cod into several large chunks. Place in a large bowl with fresh cold water and cover (keep in a cool place.) Change the water several times a day, rinsing the cod each time. Do this for 24 – 48 hours.
When ready to cook the fish, rinse off cod and pat dry. Cut into 1-inch pieces and dredge through flour.
In a large skillet, heat butter and olive oil over medium high heat. Add cod (you may have to do two batches if skillet isn’t big enough) and cook for 5 minutes. Flip pieces over, add garlic and cook another 5 minutes. Add tomato sauce and black pepper; stir gently (cod pieces may break apart a bit and that’s fine.) Reduce heat to medium low.
While sauce is simmering, make pasta according to package instructions (but omit salt as the cod will be salty enough.)
Drain pasta and place in serving bowl. Pour cod sauce over top and sprinkle with Italian parsley. Serve immediately.