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Baccala with Potatoes and Saffron Recipe

Baccala with Potatoes and Saffron Recipe

Baccala with Potatoes and Saffron Recipe

Ingredients :

    • 1 lb. 6 oz. (650 g) baccalà (dried cod)
    • 10 1/2 oz. (300 g) potatoes
    • pinch saffron
    • 1 tbsp. chopped fresh parsley
    • 1 bay leaf
    • 5 tbsp. (70 g) unsalted butter
    • cayenne
    • salt

Method :

    1. Peel the potatoes and use a small knife to give them a regular shape. In a saucepan, bring a little over 1 quart (1 l) well-salted water, the saffron, and the bay leaf to a boil. Cook the potatoes in the boiling water until they are tender but maintain a bit of their consistency. Keep warm in the cooking water.
    2. Meanwhile, cut the cod into slices and season with salt. Melt the butter and cayenne as desired in a skillet and cook, turning over halfway through cooking and sprinkling with some of the parsley toward the end, about 10 minutes.
    3. Drain the potatoes, cut them into thick rounds, and distribute them on individual plates. Arrange the slices of cod on the potatoes, garnish with cayenne and parsley, and serve.

4 Servings
Preparation : 40 minutes
Cooking : 10 minutes