Name: Baccala bites
Prep time: 1440 min
Cook time: 70 min
Total time: 1510 min
Yield: 12 servings
Cuisine: Bake
Ingredients: 1 kg cod salted; 1 fennel bulb thinly sliced or shaved; 2 tsp cardamom remove seeds from pod; 3 tsp yellow mustard seeds; 1 cloves garlic cloves, peeled, quartered; 1 Tbs fresh ginger grated; 1 tsp cumin ground; 3 lime zest and juice; 100 g fresh Italian parsley chopped; 500 ml cream; 100 g butter; salt and freshly ground black pepper to taste

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Ingredients (12)

1 kg	cod — salted
1	fennel bulb — thinly sliced or shaved
2 tsp	cardamom — remove seeds from pod
3 tsp	yellow mustard seeds
1 cloves	garlic — cloves, peeled, quartered
1 Tbs	fresh ginger — grated
1 tsp	cumin — ground
3	lime — zest and juice
100 g	fresh Italian parsley — chopped
500 ml	cream
100 g	butter
	salt and freshly ground black pepper — to taste

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Method:

Preheat oven to 170 C and lightly grease an oven dish or casserole.

Soak the cod in several changes of cold fresh water for 24 hours and check for saltiness by breaking off a little flake to taste.

You may need some salt for this recipe as cream removes a lot of salt.

Remove the cod, rinse well and pat dry with paper towels.

Cut into pieces, discard bones and skin if there are any, and place the cod and fennel in an oven dish.

Season with salt (only if needed) and freshly ground black pepper.

Sprinkle the lime juice over the fish.

In a bowl combine the cream with half the parsley, cumin, ginger, mustard seeds, cardamom, garlic and lime zest to infuse for 10 minutes.

Pour the mixture over the fish.

Bake, covered, in the oven for about 40 minutes, checking every now and then.

Allow to bake uncovered for the last 10 minutes.

Remove from the oven, dot with the rest of the parsley and the butter and serve with crispy bruscetta, a green salad and a shaved carrot and coriander salad.

The long cooking process delivers rich, soft and creamy fish.