I found this recipe for Pisana-style Salt Cod in my book of typical Tuscan recipes, and I was immediately intrigued by the use of milk with fish. I rushed to buy the ingredients to try it out right away, and here’s the result and how I achieved it.
Salt Cod with Leeks & Potatoes Pisana Style [Baccalà coi Porri]
Equipment
- Knife
- Skillet
- Cutting board
Ingredients
- 7 ounces desalted Salt Cod
- 1 leek
- 2 medium-sized potatoes
- 2 tablespoons extra virgin olive oil
- 1 cup milk
- Flour for dusting
- Black pepper to taste
- Fine salt to taste
Instructions
- Clean and Slice Leek: Start by cleaning the leek. Remove the outer layer, then slice it into rings.1 leek
- Sauté Leek and Potatoes: Heat two tablespoons of olive oil in a skillet. Add the leek and potatoes that you've peeled and diced. Cook them until they're slightly soft.2 tablespoons extra virgin olive oil, 2 medium-sized potatoes
- Prepare and Cook Salt Cod: Cut the cod into bite-sized pieces and lightly dust them with flour. Add the cod to the skillet and cook for a couple of minutes on each side until they start to brown.7 ounces desalted Salt Cod, Flour for dusting
- Simmer with Milk: Pour the milk over the cod, leeks, and potatoes in the skillet. Season with salt and pepper to your liking. Cover with a lid and let it cook on low heat for at least 15 minutes, or until the potatoes are soft.1 cup milk, Black pepper to taste, Fine salt to taste
- Serve Hot: Dish out the Cod with Leeks while it's still hot and enjoy the comforting flavors.
Notes
- If salt cod isn’t available, fresh cod or another firm white fish can be used instead. Remember to adjust seasoning as fresh fish isn’t as salty.
- In the absence of leeks, a combination of onions and garlic can serve as a substitute. Use one small onion and one garlic clove to replace one leek for a similar flavor profile.
- For those who are lactose intolerant, lactose-free milk or neutral-flavored plant-based milks like almond or soy can be used. Vegetable broth is also a suitable alternative to keep the dish rich and satisfying.
- To ensure even cooking, dice the potatoes into small, uniform pieces and keep fish pieces bite-sized. This helps in achieving consistent texture and doneness.
- If the sauce appears too thin, consider simmering the dish uncovered for a few extra minutes to allow reduction. Alternatively, a cornstarch slurry can be added to thicken the sauce effectively without altering its taste.
A Culinary Homage to Pisa: My Baccalà coi Porri
In crafting this Baccalà coi Porri alla Pisana, I’ve shared a piece of Pisa’s culinary heart with you. This dish isn’t just a testament to the city’s rich gastronomic landscape; it’s a journey through Tuscan tradition on a plate.
The harmonious blend of tender, soaked codfish with mild, sweet leeks, showcases the elegance of simplicity in Italian cooking. Its uniqueness lies in the careful balance of flavors, a hallmark of why Pisan cuisine holds a special place in Italy’s culinary spectrum.
To dive deeper into the gastronomic wonders of Pisa and explore other local specialties, I recommend visiting my page on Pisa Eats. This dish is more than a meal; it’s an invitation to experience the warmth and authenticity of traditional Italian fare.
