Baccalà alla Vicentina

Baccalà alla Vicentina is a traditional Italian dish featuring salt cod simmered to perfection with aromatic ingredients, delivering a rich and savory flavor. This Paleo version honors the classic recipe while ensuring it remains wholesome and nutritious.

Ingredients

• Baccalà (salt cod) - 200g, soaked and deboned
• Extra virgin olive oil - 4 tablespoons
• Onion - 1 medium, finely chopped
• Garlic - 2 cloves, minced
• Cherry tomatoes - 200g, halved
• Black olives - 50g, pitted and sliced
• Capers - 1 tablespoon, rinsed
• Fresh parsley - 2 tablespoons, chopped
• Black pepper - to taste
• Water - 250ml

Steps

1. Soak the baccalà in cold water for 24-48 hours, changing the water several times to remove excess salt.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.
4. Stir in the cherry tomatoes, black olives, and capers. Cook for about 10 minutes, allowing the tomatoes to soften.
5. Add the soaked baccalà to the skillet, followed by the water. Bring to a gentle simmer.
6. Cover the skillet and let it cook for about 30-35 minutes, or until the baccalà is tender and flakes easily with a fork.
7. Remove from heat and stir in the chopped parsley. Season with black pepper to taste.
8. Serve warm, drizzled with additional olive oil if desired.

Nutrition

• Calories: 350
• Protein: 40 g
• Carbs: 10 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 90 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.25 L

Health Benefits

• Rich in omega-3 fatty acids, promoting heart health.
• High in protein, supporting muscle maintenance and repair.

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