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Baccala Soup

Sue Lau
Prep Time 20 mins
Cook Time 34 mins
Cod Soaking Time 2 d
Servings 4

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