Traditional Baccala Soup with Mediterranean Flavors
Baccala, or salted cod, is a treasured ingredient in Mediterranean cuisine, known for its robust flavor and interesting texture. This hearty soup is a cherished family recipe passed down through generations, especially served during Christmas Eve feasts. The preparation begins with soaking the dried fish for two days, ensuring it regains its tenderness and removes excess salt. Combined with fresh vegetables like onions, garlic, and celery, this soup is enriched with crushed tomatoes and herbs, resulting in a comforting and vibrant dish that warms the heart during the festive season. Each spoonful of our Baccala Soup embodies a rich heritage and delicious flavors that remind us of cherished family gatherings.
N/A
Servings
130
Calories
12
Ingredients
Ingredients
dried salt cod fish (baccala)
1-1.5 lb (soaked, cut into 4-inch squares)
olive oil
1/2 cup (extra virgin)
onions
2 small (sliced)
garlic cloves
3 (chopped)
celery
2 stalks (diced)
bay leaf
1 (whole)
parsley
1 tablespoon (fresh, chopped)
crushed tomatoes
1 (28 ounce) can (canned)
potatoes
3 medium (chunked)
water
3 cups (none)
black pepper
1/2 teaspoon (freshly ground)
thyme
1/2 teaspoon (dried)
Instructions
1
Begin by soaking the baccala (salted cod) in a large bowl of water for 48 hours, changing the water once daily to remove the salt and rehydrate the fish.
2
After soaking, drain the fish and cut it into 4-inch square pieces. Set aside.
3
In a large pot, heat the olive oil over medium-low heat. Add the sliced onions and chopped garlic, sautéing gently until they become soft and translucent, about 5 minutes.
4
Stir in the diced celery, bay leaf, thyme, and parsley. Continue to cook for an additional 1-2 minutes to enhance the flavors.
5
Pour in the crushed tomatoes and let the mixture simmer for about 5 minutes, allowing the tomatoes to break down slightly.
6
Add the chunky potatoes to the pot and cook for another 10 minutes, stirring occasionally.
7
Gently fold in the pieces of baccalà, ensuring they are submerged in the liquid. Cover the pot and reduce the heat to low.
8
Allow the soup to cook slowly for approximately 40 minutes, or until the potatoes are tender and the fish is cooked through.
9
Finally, stir in the pepper, adjusting to taste, and let it rest for a few minutes before serving warm.
Nutrition Information
6g
Fat
9g
Carbs
12g
Protein
152mg
Sodium
Frequently Asked Questions
Frequently Asked Questions
What is Baccala?
Baccala is dried salted cod, a treasure of Mediterranean cuisine known for its robust flavor and unique texture.
How long must the salted cod be soaked before cooking?
The baccala must be soaked in a large bowl of water for 48 hours prior to preparation.
How often should I change the water while soaking the fish?
You should change the soaking water once daily to effectively remove excess salt and rehydrate the cod.
What size should the fish be cut into?
After soaking and draining, the fish should be cut into 4-inch square pieces.
How many calories are in a serving of this soup?
Each serving of the Traditional Baccala Soup contains approximately 130 calories.
What is the fat content of this recipe?
This recipe contains 6g of fat per serving.
How much protein does this soup provide?
Each serving of this hearty soup provides 12g of protein.
What are the primary vegetables used in the base?
The soup base includes onions, garlic, celery, and medium chunked potatoes.
What type of oil is recommended for sautéing?
The recipe recommends using 1/2 cup of extra virgin olive oil.
How long should I sauté the onions and garlic?
Sauté the sliced onions and chopped garlic gently for about 5 minutes until they are soft and translucent.
What herbs are used to season the soup?
The soup is seasoned with a whole bay leaf, fresh chopped parsley, and dried thyme.
What type of tomatoes are best for this recipe?
The recipe calls for one 28-ounce can of crushed tomatoes.
How many potatoes are needed?
You will need 3 medium potatoes, prepared into chunks.
How much water should be added to the pot?
The recipe requires 3 cups of water.
What is the sodium content per serving?
The soup contains 152mg of sodium per serving.
How long do the potatoes cook before adding the fish?
The potatoes should cook in the tomato mixture for about 10 minutes before the fish is added.
How long does the soup simmer once the fish is added?
The soup should simmer slowly on low heat for approximately 40 minutes.
Is this soup traditionally served on a specific holiday?
Yes, this is a traditional family recipe often served during Christmas Eve feasts.
How many grams of carbohydrates are in a serving?
There are 9g of carbohydrates per serving.
What is the recommended preparation for the garlic?
The 3 garlic cloves should be chopped before being sautéed.
Should the soup rest before serving?
Yes, it is recommended to let the soup rest for a few minutes after cooking before serving it warm.
How much black pepper is used?
The recipe uses 1/2 teaspoon of freshly ground black pepper, adjusted to taste.
What heat level should be used for the final simmer?
The heat should be reduced to low once the fish is added and the pot is covered.
How many celery stalks are required?
The recipe uses 2 stalks of diced celery.
What is the weight of the cod required?
You need between 1 and 1.5 pounds of dried salt cod fish.
Is the parsley used fresh or dried?
The recipe specifies 1 tablespoon of fresh, chopped parsley.
How many onions are used?
The recipe calls for 2 small onions, sliced.
What culture does this recipe originate from?
This is a Mediterranean and Italian recipe, often passed down through generations.
Are the potatoes peeled or chunked?
The potatoes should be prepared by being cut into chunks.
How many total ingredients are in this recipe?
There are a total of 12 ingredients in this traditional baccala soup.