December 13, 2010

A Baccala Stew

A Baccala Stew

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I could hardly wait.

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Topography

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The surface was littered with chunks of carrot, potato, celery, onion and garlic. Hills, no...Mountains of baccala (salt cod), firm and flakey, wedged in, just so. A bubbling stock, built from water, white wine and cream. Crushed San Marzano's running amuck through the thick of it.

Our shadows acted as passing clouds. A light dusting of salt. A shower of pepper.

"Taste."

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A time for stew.

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"We should make a stew every Saturday for the duration of winter." I had said.

A lofty goal.

16 comments:

  1. I love these kind of stews Tracy. So colorful! Brightens up the gloomy winter days.
    In Greece we eat baccaliaros, as is called in Greek, very often and my preferred way is to eat it fried. I have never tried it in a stew before.

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  2. Stew Saturday sounds like a delicious idea.

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  3. Oh, this is fantastic, Tracy! I haven't had a good fish stew in ages!!! I love all the chunks of deliciousness in yours. :-)

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  4. This looks divine. Any pointers on where I should seek some guidelines to make my own? Maybe I can just wing it. I've never cooked with baccala, but your post might be all of the inspiration I need.

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  5. Magda - This was my first time in stew as well. I'll bet it's quite wonderful fried.

    Wendi - It does sound like a warm and satisfying endeavor. Now, one must follow through :)

    Tart - Thank goodness for all of the chunks. They force me to slow down, take pause while I eat.

    Denise - Roberto's mother gave us the baccala (you can probably find baccala at your local Italian deli). She had soaked it beforehand and suggested that we make a stew. I'm pretty sure you could wing it, in fact I'm positive. That's what we did.

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  6. Lovely and poetic!! I was offered some baccala the other day (well, for sale...) and turned it down, but maybe i should reconsider. I was worried about it being too salty. I'll have to figure out how long to soak it for. Did you mother in law say?

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  7. This is why I love this time of year: big gorgeous pots of stew just begging to be eaten.

    Personally, I'd strive for a Braise Something Every Weekend--but I don't think my waistline would like it.

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  8. Tracy!
    gorgeous foodscape
    lovely lyrical writing
    my first baccala experience, virtual but true.

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  9. Nicole - It won't be salty after the long soaking process. I hope you give it a try :)

    elizabeth - Braising sounds like something to strive for!

    nancy - Thank you :) I was having hard time finding words for this post.

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  10. This stew looks decadent! Beautiful photos.

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  11. I've never cooked baccala either but it's about time. I agree stew every Saturday in winter is a challenge but I'm keen to try it. Comforting and beautiful as always - your writing is as rich as the colours of your dish.

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  12. Stew every Saturday sounds like an amazing plan! I might have to put that one on my schedule too.

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  13. Baccala is one of favoutite things and I would love to try your stew, it looks and sounds fantastic. I've said it before but I'll say it again, I wish we lived nearer.

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  14. Oh my! This is beautiful, beautiful and beautiful again. This stew no doubt is soul satisfying.

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  15. Still haven't tried making stew, but was inspired to order a baccala pizza with very similar ingredients. It was excellent.

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  16. Savory Simple - Thank you :)

    Vanessa - We met our challenge by making a venison stew this weekend. Thank you for your kind words :)

    Katie - Something to look forward to all winter :)

    rachel - :) We would always be eating, I'm sure.

    Velva - It is exactly that :)

    Denise - Wow. I'm intrigued. Of course, I'm a huge fan of pizza, so...

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