How to Cook Fish Baccalà. Cod ( Baccalà) Gratin with Chickpea Purée

baccalà

🥗Healthier: fresh cod

💰Cheaper: pollock

Fresh cod is lower in sodium and more accessible.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is dairy-free and adds a cheesy flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more cost-effective for cooking.

bread crumbs

🥗Healthier: panko

💰Cheaper: crushed crackers

Crushed crackers can be a more economical option.

Soak the baccalà in cold water for 24-48 hours, changing the water frequently.

Preheat the oven to 375°F (190°C).

Drain the chickpeas and rinse them under cold water.

In a pot, combine chickpeas, garlic, onion, bay leaves, and vegetable broth. Simmer until chickpeas are tender, about 30 minutes.

Remove bay leaves and blend the chickpea mixture until smooth, adding milk for creaminess as needed.

Season the chickpea purée with salt, black pepper, and lemon juice. Set aside.

In a skillet, heat olive oil over medium heat and sauté garlic until fragrant, about 1-2 minutes.

Add the soaked baccalà to the skillet and cook until lightly browned, about 5 minutes per side.

Transfer the baccalà to a baking dish and spread the chickpea purée over the top.

Sprinkle bread crumbs, grated parmesan cheese, and red pepper flakes over the purée.

Drizzle with olive oil and bake for 20-25 minutes until golden brown.

Garnish with chopped parsley and capers before serving.

Cooking Techniques

Spice Level:

Allergens