Description
Salt cod fish or baccalà is traditionally served on Christmas Eve like as in this briny, bright tomato sauce over linguine.
Ingredients
Scale
- 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
Instructions
- 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.