I don't think it's even available here....haven't seen it in years....maybe at Graziano's market.
I like it soaked, torn apart and mixed with mashed potatoes and egg and made into patties and fried....served with stewed tomatoes.
I may have to make a pilgrimage to the Italian market.
Linda C

I've never had it, Elery likes it and says they sold a ton at the Italian Market for holidays. That said, the owner of the store made a soup from it, and that's how he ate it, his mother never cooked it and everyone else in the family hated the stuff.

I can buy it in Grand Rapids at Russo's, but I never have.

Annie

Lindac - you are describing Cod Cakes. Yep - that would be another good use and I haven't had those since I was a kid.

Annie - I had googled "baccala" and there were a ton of recipe for making it with tomatoes, olives and fennel which I thought was interesting, but not the type of thing I am looking for... I guess I just want it with potatoes, so I think I will use LindaC's idea

Thanks and if anyone else wants to offer a suggestion, I am all ears!

Well - look what a google turned up! Thanks for the inspiration!

*****************************************************

Try to find thick slabs of salt cod in fish markets; these are superior to the
smaller pieces commonly sold in wooden boxes. This recipe uses salt cod, but
fresh cod can be substituted. The choice of flavorings, vegetables and herbs can
vary according to your preferences, but this recipe is for traditional cakes.

For 4 - 6 cakes:

1 pound salt cod
1 ý pound Yukon gold or russet potatoes
1/3 -1/2 cup chopped onion or scallion
1 ý teaspoons dry mustard
3 eggs, beaten
3 tablespoons soft butter, plus extra for frying
Freshly ground black pepper
Pinch of cayenne (optional)
Chopped herbs such as parsley or dill (optional)

Soak salt cod in a large volume of water in the refrigerator
for 12 - 24 hours. Change water several times. Place fillet into a 3 -4 quart sauce
pan with a large volume of water, bring to a boil and turn heat down so that
liquid is simmering. Cook for 10 minutes, remove from heat and leave in water
for 10 ��" 15 minutes. Rinse under cold water and break into flakes.

Boil potatoes in salted water until done, drain and return to pan over moderate
heat for 2-3 minutes to evaporate excess moisture. Mash as for mashed potatoes
and keep warm. Saute onions or scallions in a small amount of butter until soft.

Mix fish, potatoes, butter and onions together using a fork, then mix in eggs,
mustard, pepper and herbs, if using. Form the mixture into cakes and
refrigerate for up to 6 hours if not cooking immediately.

Heat enough butter to coat a frying pan, preferably non stick, and cook over
medium heat until each side is well browned and the cakes are heated through.
Serve immediately with slices of lemon, tarter sauce or mayonnaise mixed with
lemon juice and capers. Smaller cakes can be served as a first course, while
larger cakes, served with salad and bread, make a great lunch or light dinner.

here's one I had on file because Elery had threatened to make baccala for Christmas. Then his son came from California with the grandkids and his daughter came from Ohio with her new boyfriend and they all wanted ravioli, so we never made it.

Baccala with Potatoes

2 large Idaho potatoes, sliced in very thin rounds
1 medium onion, sliced very thinly
1 1/4 lbs. prepared baccalÃÂ
1/4 cup Extra Virgin Olive Oil
3 tbsp. butter, cut into pieces
Pinch of hot crushed pepper, optional
Freshly ground black pepper

Prepare and soak your baccalÃÂ at least 3 days prior.

Preheat your oven to 375ÃÂ. Rinse the cod for a last time; dry it well and cut into small pieces. In a low casserole, toss the potato rounds and onion slices with the butter and olive oil. Add the baccalÃÂ and gently toss. Season with crushed red and black pepper. Cover the casserole with foil and place into the oven.

Roast in the oven for about 30 minutes, or until the potatoes are tender. Add a bit of water, about 2 tablespoons, if needed during cooking; toss sparingly while cooking to avoid breaking the fish. Taste for salt toward the end. When serving, drizzle extra virgin olive oil on top.

Serves 8

Annie

No mustard in my cod cakes!!!
In my family they were known as "codfish balls" or "codfish cakes" depending on the shape. The balls were fried in about an inch of crisco and often served as appetizers.
Note...we had codfish cakes or patties....but when it was fresh from the ocean it was cod. It seems that the suffix "fish"w as only added when it was salted and dried. You don't say "haddockfish" or "flounderfish" or "snapperfish" but we do say bluefish?
Why?
Linda C

Here's one I would love to have someone make FOR me.

Pasticcio di Baccala e Spinaci all 'Uso Fiorentina
"Florentine Gratin of Salt Cod and Spinach"

from "La Cusina Ebraica" by Joyce Goldstein

Serves 4

1 lb. salt cod fillets
2 cups beschamel sauce
2 lbs. spinach
4 TBLSP unsalted butter
Fresh ground pepper to taste
Fresh ground nutmeg to taste
2/3 cups dried breadcrumbs
4 TBLSP grated parmesan or gruyere cheese

Soak the calt cod in water for 2 days, changing the water at least 3 times. (OK, this is where I bow out).
Drain the salt cod and place it in a saucepan. Add water to cover and bring slowly to a gentle simmer. Simmer until the fish is tender, about 10 min. Drain and cool the cod and then break it into chunks, removing any errant bones or discolored tough parts. Transfer to a bowl and mash well with a fork. (Yeah, right).

Prepare the beschamel sauce and set aside. Preheat oven to 350 degrees. Butter an 8 x 11 inch baking dish.

Rinse the spinach well and remove the stems. Chop the leaves coarsely.

Melt 2 TBLSP butter in a large saute pan over med. heat. Add the spinach gradually, cooking until it wilts and adding more leaves as each batch breaks down. Stir in the sauce and season with pepper and nutmeg. Stir in the salt cod. Taste and adjust the seasonings. (If by some miracle I did make this I would add onion, oregano and garlic and some lemon juice).

Transfer the cod-spinach mixture to a the prepared dish. top evenly with the bread crumbs mixed with the remaining butter cut into bits, and the grated cheese.

Bake until golden and bubbly, about 25 minutes. Serve hot.

Bechamel sauce:
2 cups milk
3-4 TBLSP unsalted butter
3 TBLSP AP flour
Salt and pepper and fresh ground nutmeg to taste

Melt butter in sauce pan. When melted, add flour and saute the flour until browned, about 1 min. Gently and slowly start incorporating the milk, a little at a time, with a whisk. When it's all combined, cook on med until the sauce is thickened, 8-10 min. Season to your taste.
Note: can saute an onion and some garlic in the butter before adding the flour.

Alrighty then, my baccala has been soaking since Thursday, so I will taste a tiny piece today to see if it is ready. I am planning to make a little tiny casserole for 2 using Annies recipe with the sliced potatoes and red pepper and olive oil and use the rest for codfish cakes.

I will try to get photos and post how it turns out.

Alexa

I wonder how you can tell when it's ready? When it's not salty anymore?

Annie