Simmering soaked salt cod in a tomato sauce filled with peppers, onions, and olives infuses the fish with flavor and leaves it flaky and tender. Sweet and creamy polenta, enriched with lightly tangy ...

Jasper White’s grandmother used to make this salad as part of an antipasto or seafood feast. It can also be served with salad greens and toasted bread. The salt cod must be soaked for at least 8 hours ...

PROVIDENCE, R.I. -- Over the years, many a customer had tried to pry this recipe for Baccala from Bob LaMoia, chef/owner of LaMoia Restaurant and Tapas Bar in Providence. In the spirit of Christmas, ...

In Venice, a popular way to eat baccalà (salted cod) is to whip it until it is creamy and smooth, and then spread it thickly on pieces of bread or firm polenta. Credit: Paola Bacchia If you can't find ...

Dive into a traditional Mediterranean favorite with this Baccalà recipe featuring tender salt cod, creamy potatoes, briny capers, and savory olives. This rustic dish is rich in flavor, simple to ...

Sign up below to get Mission Local’s free newsletter, a daily digest of news you won’t find elsewhere. Sign up Best kept secret on the Italian pescatarian table ...

Baccala is a salted, dried cod which can be stored for long periods of time. It must be soaked in water at least 24 hours ahead to hydrate the fish and remove excess salt. Changing the water during ...

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 ...