Baccala In Red Sauce Recipe

• 4 lb salt cod cut into 3" pcs
• 2 Tbsp. extra virgin olive oil - (to 3)
• 1 lrg onion minced
• 1 bn celery cut into 3" pcs
• 2 c. Gaeta olives
• 2 c. white wine
• 4 can San Marzano tomatoes - (28 ounce ea)
• 10 c. chicken broth
• 8 x potatoes - (to 10) diced Parsley leaves minced Salt to taste Freshly-grnd black pepper to taste

1. Soak cod in water for 2 to 3 days, refrigerated, changing water every day.
2. In large casserole, heat oil and add in onion and celery.
3. Saute/fry till golden.
4. Add in olives.
5. Add in white wine.
6. Reduce by half.
7. Stir in tomatoes and broth.
8. Bring to a boil.
9. Lower to simmer.
10. Add in potatoes and cod and cook till cod breaks off with a fork and the potatoes are tender.
11. Taste, add in parsley and season with salt and pepper.
12. Serve warm.
13. Salt may not be necessary.

salt, extra virgin olive oil, onion, celery, gaeta olives, white wine, tomatoes, chicken broth, potatoes

Taken from cookeatshare.com/recipes/baccala-in-red-sauce-73067 (may not work)