Baccala "Monastery" Style (Baccala Alla Cappuccina)

Name: Baccala "Monastery" Style (Baccala Alla Cappuccina) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lb baccala (dry, salted codfish) soaked for 48 hrs, water changed at least twice daily; 1/2 c. flour; 1/4 c. extra-virgin extra virgin olive oil; 1 Tbsp. butter; 2 x onions finely minced; 4 x salt-packed anchovy fillets rinsed, liquid removed; 1 pt Brown Chicken Stock (see recipe); 3 x bay leaves; 1 Tbsp. pine nuts; 2 Tbsp. sultanas or possibly golden brown raisins plumped in water; 1/4 c. bread crumbs

Servings: persons

1 1/2 lb baccala (dry, salted codfish) soaked for 48 hrs, water changed at least twice daily
1/2 c. flour
1/4 c. extra-virgin extra virgin olive oil
1 Tbsp. butter
2 x onions finely minced
4 x salt-packed anchovy fillets rinsed, liquid removed
1 pt Brown Chicken Stock (see recipe)
3 x bay leaves
1 Tbsp. pine nuts
2 Tbsp. sultanas or possibly golden brown raisins plumped in water
1/4 c. bread crumbs

1
Drain the fish, pat it dry, and break into pcs.
2
Toss the baccala pcs in the flour to coat.
3
Set aside.
4
Preheat the oven to 375 degrees.
5
In a large saute/fry pan, combine the extra virgin olive oil and butter, and heat over medium-high heat.
6
Add in the onion and cook till very soft and browned, then add in the anchovies and fish pcs.
7
Cook over medium-high heat till the fish is nicely browned and the anchovies have fallen apart, 7 to 9 min.
8
Add in the Brown Chicken Stock, bay leaves, pine nuts and sultanas and cook over high heat for 10 min.
9
Top with the bread crumbs and cook in the oven for 15 min, or possibly till the bread crumbs are browned.
10
Serve warm.
11
This recipe yields 4 servings.

353

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 lb baccala (dry, salted codfish) soaked for 48 hrs, water changed at least twice daily, 1/2 c. flour, 1/4 c. extra-virgin extra virgin olive oil, 1 Tbsp. butter, and more.

Yes, Baccala "Monastery" Style (Baccala Alla Cappuccina) Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baccala "Monastery" Style (Baccala Alla Cappuccina) Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions