Recipes from professional Chef Tallyrand:

• Baccala •

This week's recipe comes from a request from Tracey D, of Boston, USA, who wanted the recipe for 'baccala', a version of which she remembers her grandmother making years ago.

Baccala is in fact a Spanish / Italian word for the salted cod used in the dish, and not technically the actual name of the dish itself. As such there are many variations of the dish known as 'Baccala'. The recipe this week is for the way that Tracey's grandmother used to make it and I must admit my favourite way of serving the salted cod - cooking the cod and serving it in a white sauce with creamy mashed potatoes.

It is also the way that I remember having it served many years ago while travelling through Spain. I have had it many times since and served in many guises, but this form of the dish remains my personal favourite.

Ingredients

baccala (salt cod)	1	kg
olive oil - virgin	150	ml
garlic cloves	4	pc
onions	2	pc
milk	1	lt
cornflour		sq
chopped parsley	1	cup
olives - kalamata black	20	pc
capers	100	gm
potatoes - cooked and mashed	2	kg

Method

1. Soak the baccala in water for 2 - 3 days, changing the water twice a day to remove the excess salt
2. Drain the cod and pat dry with paper towels (discard the water)
3. Heat the olive oil gently in a large saucepan and add the sliced garlic cloves, heat gently for five minutes until the garlic is softened and released its aroma. It must not be allowed to brown!
4. Add the finely sliced onions and cook slowly until softened
5. Add the baccala that has been cut into 5 cm pieces and gently cook until the oil has been absorbed
6. Cover with the milk and allow to simmer until the baccala has softened and starts to break up
7. Combine approximately three tablespoons of cornflour with water and gently stir in into the simmering milk until thickened
8. Bring to the boil one last time and add the roughly chopped parsley
9. Add the optional olives and capers and stir through
10. Serve on top of creamy mashed potatoes
    

Chef's Tip:

The amount of onions and garlic may be adjusted to suit taste This dish may be spiced up with some fresh chopped red chilli if preferred

At stage six and seven, the milk may also be drained off and made into a classical Bechamel sauce (white sauce thickened with a roux) and the baccala, etc mixed back into it.

Enjoy and bon appetit . . . . .

Published 27 January 2003