Baccala Soup
Ingredients
- 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
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