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
- Soak cod in water for 2 to 3 days, refrigerated, changing water every day.
- In large casserole, heat oil and add in onion and celery.
- Saute/fry till golden.
- Add in olives.
- Add in white wine.
- Reduce by half.
- Stir in tomatoes and broth.
- Bring to a boil.
- Lower to simmer.
- Add in potatoes and cod and cook till cod breaks off with a fork and the potatoes are tender.
- Taste, add in parsley and season with salt and pepper.
- Serve warm.
- 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)