Ligurian Sweet and Sour Salt Cod (Baccalà Agrodolce)

Sweet and Sour Ligurian-Style Salt Cod (Baccalà Agrodolce Alla Ligure)

Category: Main Course
Servings: 4
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes

Ingredients

Instructions

1. Prepare the Cod:
   Begin with pre-desalted and skinless cod fillets. If you’re using salted cod, ensure to soak it for at least three days to remove excess salt. After the soaking, cut the cod into manageable pieces, carefully removing any bones using a kitchen tweezer.

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2. Coat the Cod:
   Lightly dredge the pieces of cod in flour, shaking off any excess. This will help create a crisp exterior once fried.

3. Fry the Cod:
   Heat a generous amount of peanut oil in a deep, heavy-bottomed pot. Once the oil is hot, carefully fry the cod pieces in batches until they are golden and crispy on the outside. Make sure not to overcrowd the pot, as this can lower the oil temperature. Once fried, transfer the cod to a plate lined with paper towels to drain excess oil.

4. Prepare the Sweet and Sour Sauce:
   While the cod is frying, begin preparing the sauce. Peel and finely slice the garlic cloves into thin rounds—around 2mm thick. In a separate pan, combine the white wine, garlic slices, and white wine vinegar. Place the pan over low heat and bring to a simmer, allowing the sugar to dissolve completely. Stir occasionally to ensure the sugar doesn’t burn.

5. Combine and Simmer:
   Once the sauce has come to a gentle boil, carefully add the fried cod pieces into the pan, ensuring each piece is well coated with the sweet and sour mixture. Allow the cod to simmer in the sauce for 5–7 minutes, letting the flavors meld together.

6. Serving:
   Transfer the pieces of cod to a serving dish, drizzle the sauce over the top, and garnish with fresh sage leaves. Serve your Baccalà Agrodolce Alla Ligure hot for the best flavor experience.

Nutritional Information (per serving)

Note: Values are approximate and can vary based on ingredient brands and portion sizes.

Chef’s Tips:

• Cod Quality: The flavor of your dish will depend significantly on the quality of the cod you choose. If you’re using salted cod, make sure to desalinate it thoroughly to prevent the dish from becoming too salty.
• Crispiness: For extra crispy fish, consider double-coating the cod in flour. This will give it a thicker crust, which holds up well when mixed with the sauce.
• Wine Pairing: Pair this dish with a light, crisp white wine such as a Vermentino or Pinot Grigio to complement the tangy sweetness of the sauce.

This Baccalà Agrodolce Alla Ligure is a true representation of Ligurian cuisine, where the balance of flavors is key to creating an unforgettable dish. Whether you’re serving it as a main course for a family dinner or at a festive gathering, it promises to delight with its contrast of tender, flaky cod and a tangy-sweet sauce that everyone will love!