Baccala with braised cauliflower
Baccala is salted, preserved fish. Atlantic cod is traditionally used. It's available at the Sydney Fish Market as well as many continental delicatessens. It must be soaked in cold water that's changed 2-3 times a day for several days, depending on the salt content. Or use fresh fish such as snapper, mulloway or blue eye and don't cook before frying.
Ingredients
500g baccala
100ml extra virgin olive oil
1 small onion, diced
1 celery heart, diced
2 cloves garlic, minced
Pinch fennel seed
1 head cauliflower, divided into florets
½ cup dry white wine
2 ripe tomatoes, chopped
2 tbsp chopped parsley
Salt and pepper
60g plain flour
Method
Once the baccala has been soaked and de-salted, place it in a pot and cover with cold water. Bring to the boil and remove fish carefully. Cool and pat dry. Cut into bite-sized pieces. Heat 3 tbsp oil in a pan and gently fry onion, celery, garlic and fennel seed for a few minutes. Add cauliflower and raise heat. Stir continually for 1 minute then add wine. Simmer for 3 minutes, add chopped tomato and parsley, season with a little salt and pepper and simmer for 10 minutes until cauliflower is cooked. Remove from heat. Dust baccala with flour and fry in remaining olive oil. Serve with braised cauliflower (pictured).
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