Home Cured Baccala’ With Liquorice, Tropea Onion Jam, Charred Lettuce

Making a delicious home cured baccala’ (cod) isn’t difficult if you follow Francesco Mazzei’s recipe and one thing’s for sure, who can resist a home cured baccala’ with liquorice, tropea onion jam and charred lettuce?


For the marinade:
50ml dry prosecco
100ml Liquorice liqueur
3 liquorice sticks
½ tsp liquorice powder
25gr clear honey
1 red chilli, halved

For the cod:
900gr black cod fillet, with skin
70gr coarse sea salt
30gr fine sea salt
4 little gem hearts

For the onion jam:
1kg tropea red onion
30ml extra virgin olive oil
5gr clear honey
Fine salt
10gr caster sugar
5ml red vinegar
20gr cooked beetroot

Remove any bones from the cod fillet, place in a shallow dish and cover it with a mixture of the two salt. Set aside for 45 minutes.
Meanwhile, in a shallow dish, mix together all the ingredients for the marinade.
Rinse the cod with cold water then pat dry and place in the marinade. Turn the fish several times to ensure it is well coated, then leave to marinate for about 2 hours.
In the meantime, peel the onions and slice them very thinly. In a saucepan heat the olive oil, add the onions, salt and let them braise on a low heat. When cooked add the sugar and honey and let it caramelise, then pour the vinegar, let it evaporate and remove from heat. Put the mixture in a blender, add the beetroot and blend until very smooth.
Preheat the oven to 200°C. Drain the cod from the marinade and place in a roasting tin lined with baking paper. Bake for about 5 minutes until slightly pink in the middle, then place under a very hot grill for about 3 minutes to finish the cooking.
In a serving dish place the onion jam, the cod and the lettuce previously slightly burnt under the grill or with a blow torch.