Baccalà all’Arancia (Salt Cod with Orange)
Category: Main Course
Serves: 4
Baccalà all’arancia is a delightful Italian dish where tender pieces of salt cod are gently simmered in a rich orange-infused sauce, creating a perfect balance of flavors. The tangy citrus, smooth cream, and aromatic rosemary elevate the traditionally salty fish to new heights. This elegant yet simple dish is ideal for a cozy dinner, and the fragrant sauce pairs wonderfully with roasted vegetables or a side of creamy mashed potatoes.
Ingredients
| Ingredient | Quantity |
|---|---|
| Salt Cod (Baccalà) | 800g |
| Orange Juice | 250g |
| Orange Zest | 2 oranges |
| Extra Virgin Olive Oil | 30g |
| Heavy Cream (Panna) | 120g |
| Garlic | 1 clove |
| Flour (Type 0) | 40g |
| Rosemary | 1 sprig |
| Raisins (Uva Passa) | 40g |
| Salt | To taste |
Instructions
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Prepare the Fish: Begin by squeezing the juice from the oranges. Afterward, take the salt cod, which has been desalted and pat it dry. Cut the fish into four portions, ensuring that there are no bones left. Use kitchen tweezers to remove any remaining bones for a smooth, tender bite.
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Coat the Fish: Lightly dust the cod pieces in the flour, coating each side. This step will help thicken the sauce later, giving it a velvety texture that complements the fish beautifully.
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Cook the Fish: Heat the extra virgin olive oil in a large pan over medium heat. Add the garlic clove and allow it to infuse the oil for a minute or two. Once the garlic has released its aroma, carefully place the flour-dusted cod pieces into the pan. Let the fish cook for 3 minutes, turning it gently to ensure an even golden crust on all sides.
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Add the Aromatics: Add a sprig of rosemary to the pan to infuse its piney scent into the fish and sauce. Stir occasionally, allowing the flavors to meld together.
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Create the Orange Sauce: Pour in the freshly squeezed orange juice and bring the mixture to a gentle simmer. The citrus will cook down to form the base of the sauce, creating a lovely tangy flavor that complements the cod perfectly. Allow the sauce to reduce slightly.
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Finish the Sauce: Add the heavy cream to the pan, stirring to combine with the orange juice. Cover the pan with a lid and let the fish simmer for an additional 4-5 minutes on low heat. The sauce will thicken, enveloping the fish in a rich, creamy citrus coating.
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Add the Final Touches: Stir in the raisins, allowing them to plump up in the sauce and add a subtle sweetness that contrasts beautifully with the savory cod and tangy orange. Adjust the seasoning with a pinch of salt to taste.
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Serve: Once the fish is cooked and the sauce has thickened to your liking, serve the Baccalà all’arancia hot. This dish pairs wonderfully with crusty bread to soak up the sauce or a side of roasted vegetables.
Tips for the Perfect Baccalà all’Arancia:
- Desalting the Cod: If you’re using dried salt cod, be sure to soak it in water for 24-48 hours to remove the excess salt, changing the water several times.
- Orange Zest: Adding zest to the sauce gives an extra burst of citrus flavor that elevates the dish. If you don’t have a zester, use a fine grater or peeler and carefully remove the peel without including the bitter white pith.
- Flavor Balance: Taste your sauce before serving and adjust the salt. The raisins contribute sweetness, but feel free to add a touch more salt if needed to balance the flavors.
This recipe transforms the humble baccalà into a delicate, aromatic dish with a creamy citrus sauce. It’s a wonderful choice for a festive meal or an everyday dinner that feels a bit special. Enjoy this Italian classic with a glass of white wine and good company!
