Note This recipe was published in the
Sydney Seafood School Cookbook ($49.99, hbk, Penguin
Lantern) by Roberta Muir and has been reproduced with minor
GT style changes.
This classic Venetian dish is one of the most delicious ways to prepare baccalà, salted cod imported from Europe. When he was head chef at Otto, James Kidman demonstrated this recipe at Gusto, the Italian festival held at the Seafood School each year, and we lived off the delicious leftovers for the next week. It is very moreish - slightly salty, uffy and great to share from a big bowl with pre-dinner drinks. Baccalà is available from some delis and fishmongers (don't buy stockfish, which has been air-dried and is much harder). If you buy salt cod on the bone, you'll need about 1.5kg. You'll need to begin this recipe a day ahead: it's important to soak the cod well to extract most of the salt.
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