|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Salted and Dried Fish |
|
Print this Recipe Before refrigeration was commonplace, most Italians found it difficult to obtain fresh fish. Because Italy is a Catholic country where the devout were required to eat meatless meals on Fridays and holy days, people came to rely on salted and dried fish. Back then, these preserved fish were inexpensive and widely available. Many recipes evolved to make use of this early convenience food, and today it is part of the culinary tradition of every region of Italy. Baccala and stoccofisso (also called pesce stocco) are no longer inexpensive but are still often used in Italian cooking. Baccala is salted cod, perch, or a similar whitefish that is typically cut into pieces and salted, and stoccofisso, or stockfish, is left in large fillets that are air-dried until they are hard as wood. Their name comes from the Scandinavian word for stockfish. Markets in Italy sell both types of the fish soaked and ready to cook, so their names are often used interchangeably, and in fact either type of preserved fish can be used in recipes that call for salt and dried fish. The biggest difference between them is the length of time required to reconstitute them. Baccala is usually soft and sufficiently desalinated to use after 24 to 48 hours of soaking, while stoccofisso requires as much as a week to become hydrated. Another difference is that baccala is mild in taste and smell, while stockfish is strong smelling. Note that fresh fish can be substituted for baccala or stoccofisso in any of the recipes that call for salted and dried fish. Both types of preserved fish are widely available in fish markets and ethnic groceries. Salted and Dried Fish comes from the Cook'n in Italy collection. Click here to order this CD or download this brand-name recipe set right now! Sea Bass with Mushrooms Turbot Fillets with Olive Paste and Tomatoes Broiled Cod Fish in "Crazy Water" Bluefish with Lemon and Mint Fillets with Tomato and Balsamic Vinegar Stuffed Sole Sole Rolls with Basil and Almonds Marinated Tuna, Sicilian Style Skewered Tuna with Orange Grilled Tuna and Peppers, Molise Style Grilled Tuna with Lemon and Oregano Crusty Broiled Tuna Steaks Seared Tuna with Arugula Pesto Tuna and Cannellini Bean Stew Sicilian Swordfish with Onions Swordfish with Artichokes and Onions Swordfish, Messina Style Swordfish Rolls Roasted Turbot with Vegetables Pan-Fried Sea Bass with Garlicky Greens Scrod with Spicy Tomato Sauce Salmon Carpaccio Salmon Steaks with Juniper Berries and Red Onions Salmon with Spring Vegetables Fish Steaks in Green Sauce Halibut Baked in Paper Baked Fish with Olives and Potatoes Citrus Red Snapper Fish in a Salt Crust Roasted Fish in White Wine and Lemon Trout with Prosciutto and Sage Baked Sardines with Rosemary Sardines, Venetian Style Stuffed Sardines, Sicilian Style Grilled Sardines Salted and Dried Fish Fried Salt Cod Salt Cod, Pizza Style Salt Cod with Potatoes Shrimp and Beans Shrimp in Garlic Sauce Shrimp with Tomatoes, Capers, and Lemon Shrimp in Anchovy Sauce Fried Shrimp Batter-Fried Shrimp and Calamari Grilled Shrimp Skewers Brother Devil Lobster Baked Stuffed Lobster Scallops with Garlic and Parsley Grilled Scallops and Shrimp Clams and Mussels Posillipo Baked Stuffed Clams Mussels with Black Pepper Mussels with Garlic and White Wine Sardinian Mussels with Saffron Fried Calamari Venetian-Style Calamari Calamari with Artichokes and White Wine Grilled Stuffed Calamari Calamari Stuffed with Olives and Capers Stuffed Calamari, Roman Style Mauro’s Grilled Octopus with Fennel and Orange Tomato-Braised Octopus Conch Salad Conch in Hot Sauce Seafood Couscous Mixed Fish Fry Molise-Style Fish Stew * Fish and Shellfish |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
