"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Bacalla (Cod Fish) Recipe

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This recipe for Bacalla (Cod Fish), by , is from Giovanni's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joe Pigliacelli

Category:
Category:

Ingredients:  
Ingredients:  
4 or 5 lbs of Bacalla
lb roasted chestnuts for each 1lb of fish (use only hard chestnuts
4 cloves garlic chopped
1 onion 1 cup of celery chopped
fresh parsley
Italian Gravy (see recipe in book)

Directions:
Directions:
3 days ahead of time cover the fish in a plastic container with cold water. Place in the refrigerator and change water 2 times a day. This will pull out the salt from the fish.

Chestnuts: Make an X in each chestnut to pierce the shell, place on cookie sheet and bake at 400 for 20 to 30 minutes. cool and then take shells off. Cut each chestnut in half. Put in water and cover until ready to use.

Cut fish into large chunks and add to a 9 x 13 pyrex baking dish

Sautee, garlic, onion, and celery in a little olive oil, do not burn.
Bacalla: In a baking dish put fish with a little olive oil, add the cooked garlic, onion, and celery over the fish and cook for 350 for about 3- to 45 minutes. Take out and add Italian gravy and chestnuts. Bake at 350 45 to 60 minutes. Add fresh cut parsley now

Personal Notes:
Personal Notes:
Grandpop Joe would make this for Christmas Eve to go along with the fresh Italian Pasta.

 

 

 

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