Baccala soup is a delicious Mediterranean style seafood  soup using salt cod (bacalao) and as many shellfish as you desire to make it  your own special meal.

Baccala Soup

By Sue Lau | Palatable Pastime

My recipe of the day is for Baccala soup, which I am posting with Fish Friday Foodies. I had meant to post this one in December for Feast of the Seven Fishes but RL got in the way (as happens sometimes, as we are real people).

I really adored this served with glasses of wine and  chunks of crusty buttered French  bread. It truly was a feast.

This uses salt cod (bacalao) which needs to be soaked in water for a bit or it is just too salty and a bit unpleasant. Once it  is soaked thoroughly, it is fine. Just keep it in water inside a zippy inside a bowl in the fridge and change the water twice a day and it is very easy.

Clams are also not a problem- I ask you to soak those for an hour to spit grit. I actually just do it changing the water until I don’t see grit, which may take more or less time, depending. Clams don’t mind bathing in a bowl  of water for several  hours if needed- they don’t spoil since they are still alive.

Of course, if they don’t open after cooking, they are kerput and you should not eat those.

The calabrian chiles are a little bit spicy but very delicious. I know it’s a Bobby Flay thing, but let’s not let him  have  all of those. Of course, if you can’t find them, just make do with a pinch of dried chili flakes.

This soup is very forgiving- even though  baccala is mostly about the fish, you can  add and subtract all you like.  Even going so far as 100% fish or maybe with all shellfish. I even see Aldi carries a frozen seafood mix now that is also good- it will have various things like calamari, shrimp, mussels and scallops. All the shellfish takes very little  time to  cook.

Fish Friday Foodies January 2020

Mediterranean Fish & Seafood

• • Baccala Soup from Palatable Pastime (You  are Here!)
  • Seafood Paella from Making Miracles
  • Greek Seafood Rice from Karen’s Kitchen Stories
  • Greek Bronzini Pan-fried Paleo Dish from Of Goats and Greens
  • Linguine Pescatore from Food Lust People Love
  • Moroccan Chermoula Baked Fish Fillet for One from Sneha’s Recipe
  • Coquilles St Jacques from Caroline’s Cooking
  • Mediterranean Shrimp from A Day in the Life on the Farm

  

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  Baccala Soup

  

  Baccala Soup

  Sue Lau

  5 from 1 vote

  Print Recipe Pin Recipe

  Prep Time 20 minutes mins

  Cook Time 34 minutes mins

  Cod Soaking Time 2 days d

  Servings 4

  Ingredients

    

  1x2x3x

  • 1 pound dried salt cod
  • 1 pound large head-on shrimp
  • 1-1/2 pounds littleneck clams
  • 2 tablespoons olive oil
  • 1 cup chopped onion
  • 1 tablespoon chopped garlic
  • 1 cup diced celery
  • 1 cup diced carrots
  • 6 ounces dry white wine
  • 1 bay leaf
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried marjoram
  • 1/2 teaspoon dried thyme
  • 2 tablespoons minced Italian parsley
  • 28 ounces crushed tomatoes
  • 1 pound small white potatoes quartered
  • 2 tablespoons chopped jarred calabrian chili peppers
  • 32 ounces fish stock or clam juice
  • 2 tablespoons cornstarch stirred into cold water

  Instructions

   

  • Soak dried cod in cold water, changing water every 12 hours, refrigerated, for 24-48 hours.
  • Dice soaked cod in chunks.
  • Soak clams in cold salt water for one hour or more to allow them to "spit" out sand or grit.
  • Saute the onion, garlic, celery and carrots in oil until the onion softens.
  • Deglaze the pan with white wine.
  • Add the seasonings, tomatoes, potatoes, peppers, fish stock and cod chunks.
  • Bring to a boil, then reduce heat and simmer for 15 minutes.
  • Add cornstarch with water and stir until thickened slightly.
  • Add remaining seafood (drained, of course) and cook another 5-10 minutes or until clams open and shrimp become opaque and curled.
  • Discard any clams that do not open.

  Notes

  From the kitchen of palatablepastime.com

  Tried this recipe?Let us know how it was!