Dried Cod In Cream Sauce
|Boneless baccala||2 Pound (dried cod)|
|Half and half/Mock cream||2 Cup (32 tbs)|
Simple ingredients but astounding results. Have the fish man help you pick out the fish.
You want a boneless piece of about 2 pounds.
Find one that is thick in the center so that you have a great deal of meat when this process is finished.
Soak the baccala in a very large plastic tub or plastic bucket, the bigger, the better.
A 5-gallon tub is perfect.
Fill the tub with water and soak the fish for two days.
Change the water after about 2 hours and continue to soak, changing the water again four or five times.
Drain the fish and cut it into 4 or 5 pieces.
Place it in a heavy saucepan just big enough to hold it, and add the cream.
Simmer, covered, for about 1 hour.
Watch it carefully; you want the fish to absorb the moisture of the cream, leaving you with something that looks like fish chunks in light cream cheese.
Serve this warm over Baked Polenta or simply on pieces of toast.
It is great with Real Garlic Toast (Bruschetta).
Add raw green vegetables to nibble on, a good dry white wine, and you have raised the whole concept of peasant food to new glory.