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Baccala bites

Recipe from: 12 May 2010

Ingredients 12
Servings 12
Time 1 day


  • 1
  • 1
    whole fennel bulb, thinly sliced or shaved
  • 2
    cardamom seeds, remove seeds from pod
  • 3
    yellow mustard seeds
  • 1
    garlic, peeled & quartered
  • 1
    grated fresh ginger
  • 1
    ground cumin
  • 3
    limes, zest and juice
  • 100
    italian parsley, chopped
  • 500
    thin cream
  • 100
  • Salt and freshly ground black pepper to taste


70 mins
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.


Read more on: fish/seafood  |  bake

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