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| Dried Fish | |
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| Topic Started: Apr 17 2012, 06:59 AM (199 Views) | |
| Trotsky | Apr 17 2012, 06:59 AM Post #1 |
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Big City Boy
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I need help. A million years ago I had some sort of dish made with dried fish...it was delicious. So after all these years I bit the bullet and bought some BACALAU...dried Alaskan Pollack. Italians would call it BACCALA. I know it is heavily salted and will last forever...and I've been looking at it in the fridge for weeks and weeks. Julia Child did a show on it longer ago than I care to remember. All I remember is an overnight soak to desalt it and some sort of cream sauce. And then something in the back of my head in a red sauce? Cioppino? Can anyone offer some suggestions on what to do with it? Edited by Trotsky, Apr 17 2012, 07:07 AM.
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| Darcie | Apr 17 2012, 08:07 AM Post #2 |
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Skeptic
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My mother would boil the fish, change the water once and continue the boiling. Didn't take long. She made a white sauce and also put hard boiled eggs and frozen peas and corn in it and put this over the fish in our large bowls. Sometimes she put in very small onions as well. We all liked it, had it on alternate Fridays, the other Friday we had macaroni and cheese. How can you tell we were a Catholic household. Edited by Darcie, Apr 17 2012, 08:08 AM.
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| wildie | Apr 17 2012, 10:19 AM Post #3 |
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Veteran Member
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When i was in Portugal I noticed that they had dried, salted fish stacked like lumber in the Super Market. These were large fish fillets, about 3 feet long and perhaps 10" at the widest point. The fillets were as hard as stone. I have always wondered what type of fish these were and how were they cooked? |
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| campy | Apr 17 2012, 10:41 AM Post #4 |
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Handyman Extraordinaire
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I just came out of a Greek deli. They had Baccalla. It was Cod. My next door neighbour made it. I remember dried salted cod. What they would do with it is beat it with a stick until the cod inside was the size of peas. Then it would be cooked in a tomato sauce and served with polenta corn meal. |
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| Tipacanoe | Apr 17 2012, 01:52 PM Post #5 |
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Blue Star Member
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Trotsky, this is - I think - the first in a series of 20 vids on how to prepare baccalau: http://www.youtube.com/watch?v=I3uCYl9m844 |
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| Tipacanoe | Apr 17 2012, 01:56 PM Post #6 |
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Blue Star Member
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The vids seem to be in this list. Just ignore the hair styling ones: http://www.youtube.com/results?search_query=Lizbeth+Muller+baccalau&oq=Lizbeth+Muller+baccalau&aq=f&aqi=&aql=&gs_nf=1&gs_l=youtube-psuggest.12...13544.15099.0.17201.9.9.0.0.0.0.253.1018.6j2j1.9.0. |
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| Trotsky | Apr 18 2012, 01:05 AM Post #7 |
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Big City Boy
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Oh that's terrific Tipacoanoe, thank you. When I make it I'll report back. I'm using pollack...much cheaper than the cod. I thought why blow a wad to experiment. If it turns out good, I;ll go for the REAL stuff. Yeah, back when I was a kid there was a REAL Italian deli in my very Italian neighborhood...salamis and sausages hung all over the ceiling and the whole place smelled like the inside of an igloo made from Romano Cheese and grease. But I remember barrels of dried fish (presumably cod) sitting all over the store. Edited by Trotsky, Apr 18 2012, 06:25 AM.
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| campy | Apr 18 2012, 01:18 AM Post #8 |
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Handyman Extraordinaire
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I trust you have a good exhaust fan in your apartment. |
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| Trotsky | Apr 18 2012, 06:24 AM Post #9 |
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Big City Boy
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| Trotsky | Apr 20 2012, 03:38 AM Post #10 |
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Big City Boy
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(Now HOW THE HELL did I do that last silly reposting????????) |
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