Baccala In The Saracen Style ... Recipe

• 1 x stock fish - (abt 3 lbs) soaked for 48 hrs in 2 or possibly 3 changes of water (salted cod with skin and bones)
• 1/4 c. extra-virgin extra virgin olive oil
• 1 x onion thinly sliced
• 1 x celery rib finely minced
• 1/4 c. finely-minced Italian parsley
• 1 pch red pepper flakes
• 2 c. crushed canned peeled tomatoes plus their juices
• 2 x red bell peppers cleaned, and cut into 3/4" dice
• 3 x quinces peeled, and cut into 3/4" dice
• 1/4 c. raisins plumped in hot water and liquid removed Salt to taste Freshly-grnd black pepper to taste

1. Remove the fish from its bath and remove the fins, backbone and jaw bones, then fillet it and chop finely.
2. In a large saute/fry pan, heat the extra virgin olive oil over medium-high heat and add in the onion, celery, parsley, and pepper flakes and stir over the heat for 5 min.
3. Add in the fish and stir well, then add in the tomatoes, bell peppers, quince, and raisins and stir well.
4. Season with salt and pepper and cook over high heat 10 min, till warm all the way through.
5. Serve immediately.
6. This recipe yields 6 servings.
7. Description: "(Stoccafisso Alla Corropolese)"

water, extravirgin extra virgin olive oil, onion, celery, italian parsley, red pepper, tomatoes, red bell peppers, raisins

Taken from cookeatshare.com/recipes/baccala-in-the-saracen-style-73081 (may not work)