|
 |
| Zuppa di Baccala (Cod Fish Soup) |
"In my family, this soup is served for lunch with zeppole on Christmas Eve day."--Rose Marie Boniello
Baccala can be purchased in most Italian markets pre-soaked. If you buy it dried, you will need 2 days to soak it, so plan accordingly.
|
Origin: Italian
|
Ingredients:
1 pound dried baccala
5 tablespoons COLAVITA Extra Virgin Olive Oil
1 medium onion, sliced
5 large ribs celery, with leaves, cut into 1 inch pieces
3/4 cup tomato puree, or 4 tablespoons tomato paste
2 large heads escarole, cut into bite sized pieces and blanched
1 head cauliflower, cut into florets and blanched
1/4 cup pignoli nuts
6 dried figs, cut into pieces
1/2 cup dark raisins
Salt and pepper to taste
|
Preparation:
Soak the dried baccala covered in the refrigerator for 2 days, changing the water 3 times a day. In a large soup pot or Dutch oven, heat the olive oil over medium heat, add the onion and saute until limp. Add celery, saute 1 - 2 minutes. Add the tomato puree (or paste), stir to mix. Remove from the heat; add escarole, cauliflower, pignoli, figs and raisins. Cover with water; season with salt and pepper. Stir gently to mix. Drain baccala and cut into 2 inch pieces; place on top of vegetables, DO NOT STIR. Return pot to stove, cover and simmer 25-30 minutes or until vegetables are tender; stirring gently with a fork and adding water as needed. Remove baccala to a platter. Ladle vegetables and broth into soup bowls, top with pieces of baccala and serve. Serves 6
Per Serving: 508 Calories (28.8% from fat); 17g Fat (2g Sat, 10g Mono, 3g Poly); 56g Protein; 38g Carbohydrate; 10g Dietary Fiber; 115mg Cholesterol. Food Exchanges: 7 Lean Meat; 3 Vegetable; 1 1/2 Fruit; 2 1/2 Fat.
Note: Due to the nature of baccala, the sodium content is not available for this dish.
|
|
|
|
