Baccala alla Giardiniera (Cod)

Why dried fish? Well long ago fish was not easily obtained in Piedmont, during the winter, and except for the occasional anchovy (view the traditional recipe here) the only fish available was dried fish.

Enough of the history lesson and back to the Baccala recipe. There are many different recipes in Piedmont for baccala but this is my favorite...

Ingredients:

1 pound of dried salted cod or dried hake if cod is not available,

2 carrots,

1 turnip,

butter,

salt

mixed herbs.

Cooking Instructions

1) Soak the dried fish in water for a around twelve hours and change the water every three hours, this will soften the fish and remove all the excess salt.

2) Boil the pieces of cod or hake and break them up into flakes,

3) Cut up two carrots and a turnip then boil them gently over a medium heat, and when they are half boiled drain and put them into a stewing pan with an ounce of butter, half a teacup of boiling water, salt to taste, and herbs.

4) When well cooked add the fish and serve. Fillets of lemon soles may also be cooked this way.

Serves two

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