cookbooks

No. 53. Baccala In Istufato (haddock) Recipe

Recipe: Baccala In Istufato (Haddock)

History:
Baccala in Istufato is a traditional Italian dish that has its roots in the coastal regions of Italy. The recipe dates back several centuries and was originally made with salted codfish (baccala). Over the years, the recipe has evolved, and different variations have emerged, including the use of haddock or lemon sole as a substitute for codfish. Baccala in Istufato is a popular dish during the Lenten season when meat is often replaced with fish in Italian cuisine.

Fun Facts:
1. Baccala in Istufato translates to "haddock in stew" in English.
2. The use of anchovies in the stuffing adds a unique umami flavor to the dish.
3. The combination of Marsala wine and fowl or veal stock creates a rich and flavorful sauce.
4. The dish is typically served with crusty bread to soak up the delicious sauce.

Recipe:

Ingredients:
- 1 fresh haddock or lemon sole (whole or filleted)
- 2 carrots, sliced into thin rounds
- 4 anchovy fillets
- 1 lemon, zest finely grated
- Salt and pepper to taste
- 2 tablespoons butter
- 1 onion, peeled and cut into two crosswise
- 2 tablespoons flour
- 1 cup white wine
- 1 cup fowl or veal stock

Instructions:

1. Preheat the oven to 375°F (190°C). If using a whole haddock, clean and gut the fish. If using fillets, ensure they are boneless and skinless.

2. In a small bowl, mash together the anchovy fillets, grated lemon zest, salt, and pepper to form a paste.

3. Stuff the sliced carrots into the cavity of the haddock or on top of the lemon sole fillets. Spread the anchovy paste over the surface of the fish.

4. In a large skillet, melt the butter over medium heat. Add the onion halves, cut side down, and cook until golden brown. Remove the onions from the skillet and set them aside.

5. Dust the fish with flour on both sides. Place the fish in the skillet and cook until golden brown on each side.

6. Once the fish is well fried, pour the white wine over it. Allow the wine to be absorbed.

7. Pour the fowl or veal stock into the skillet, reduce the heat to low, and simmer the fish for approximately 30 minutes. Skim off any impurities that rise to the surface.

8. Remove the fish from the skillet and set it on a serving platter. Strain the sauce through a fine-mesh sieve, discarding any solids.

9. Return the sauce to the skillet and simmer it over low heat until it thickens and reduces slightly.

10. Pour the sauce over the fish and serve immediately. Baccala In Istufato is traditionally served with crusty bread and a side of vegetables.

Similar Recipe Dishes:
- Baccala Mantecato: This Venetian dish is made with salted codfish, garlic, olive oil, and milk. It is whipped into a light and creamy texture, often served on crostini.
- Brandade de Morue: A French dish made with salted codfish, potatoes, garlic, olive oil, and cream. It is typically served as a spread or dip with bread or crackers.
- Fish Stew: This is a popular dish in coastal regions worldwide, made with various types of fish, vegetables, herbs, and spices. Each region has its own unique twist on this comforting and flavorful dish.

Enjoy this classic Italian recipe, the Baccala In Istufato, and savor the delicious flavors it has to offer. The combination of delicate white fish, flavorful stuffing, and rich sauce makes it a perfect choice for a special occasion or a hearty family meal.

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