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Baccala And Fregola Soup
Recipe by Snezana Calic
Try Snezana Calic's Baccala And Fregola Soup today!
- Steps
- Ingredients
Ingredients
Baccala Broth
Confit Cherry Tomatoes
Fregola
Soup Base
Sautéed Vegetables
Steamed Zucchini Flowers and Pipis
Garlic Chilli and Parsley Oil
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Steps
- Preheat oven to 170°C fan-forced.
- For the Baccala Broth, place the soaked baccala in a stockpot with garlic, celery, and peppercorns and 3 cups of water. Slowly simmer for at least 45 minutes or until the fish is tender and falling apart. Strain and reserve the broth separately. Pick the flesh from the Bacalao, discarding bones and skin. Set aside.
- For the Cherry Tomatoes, place the tomatoes into a small baking dish that fits them snugly. Cover with olive oil, sprinkle with sugar and salt and roast for 45 minutes until soft.
- Remove from oil and allow to cool for 5 minutes. Peel and set aside.
- For the Fregola, place the semolina and semolina flour in a bowl. Spray the surface with water and lightly toss in a circular motion with your hands. Continue spraying more water and add more semolina after every water spraying, mixing until small balls form.
- Sift to separate sizes, placing larger ones on a tray.
- Toast in the oven for 20 minutes, tossing every 5 minutes until golden, taking care not to burn. Remove and allow to cool.
- For the Soup Base, heat olive oil in a small stockpot, add prawns, and cook until aromatic.
- Add onion, chilli, carrot and celery and cook for 2 minutes. Add the garlic and cook another 2 minutes, then deglaze with white wine. Once the wine evaporates, add vegetable stock and simmer for 20 minutes.
- Add the herbs and cook for 1 minute until wilted. Strain into a large saucepan.
- Add 150-200ml of the baccala broth and taste. Add more broth to season.
- For the Sautéed Vegetables, cut the zucchini into small rounds, keeping the flowers intact.
- Heat the olive oil in a frypan and add the diced carrot, sauté for 2 minutes until lightly caramelized.
- Add the zucchini and flowers and continue to sauté for another 2 minutes. Remove from heat and set aside.
- For the Steamed Zucchini Flowers and Pipis, bring a saucepan of water to the boil with a steamer attachment.
- Steam the zucchini flowers for 3–4 minutes until tender but not mushy. Set aside.
- In a separate saucepan, heat the wine. Add the pipis and cover. Cook for 5-8 minutes until opened. Remove half of the pipis from their shells, leaving the rest whole for garnish. Set both aside.
- For the Garlic Chilli and Parsley Oil, mix garlic, parsley, and chilli on a chopping board, chopping finely until almost paste-like. Transfer to a small bowl and add the olive oil, lemon juice, and salt. Set aside in a serving jug.
- To assemble, bring the soup base to a simmer and season to taste. Add the fregola and cook for 1–2 minutes until al dente. Stir in roasted tomatoes, sautéed zucchini, carrots, and shelled pipis and the 1 cup of the picked baccala. Warm gently
- To serve, ladle the soup into bowls. Garnish with the zucchini flowers, whole pipis, and a drizzle of the garlic chili and parsley oil.
