Baccala alla Calabrese

• 1/2 white onion, finely chopped
• 2 tablespoons extra virgin olive oil
• 1 clove garlic, finely minced
• 2 vine ripe tomatoes, peeled, seeded and evenly diced
• 12 Calabrese olives (you may substitute Calamata)
• 2 bay leaves
• 4 or 5 fresh basil leaves, chopped
• 2 cups light chicken stock
• 2 pounds baccala, rehydrated
• 2 medium potatoes, peeled, cut 1/2-inch dice
• Pinch crushed hot pepper
• Salt and fresh pepper to taste (judiciously, as the baccala will impart some salt to the dish)

1. In a large pot, saute the onions in the olive oil over medium heat until they are translucent, about 3 to 4 minutes.
2. Add the garlic and saute 1 minute.
3. Add the tomatoes, olives, bay leaves, and basil and allow to simmer for roughly 10 minutes.
4. Add the chicken stock, baccala and potatoes; allow to simmer for another 10 to 15 minutes or until potatoes are tender.
5. Season with salt and pepper, to taste and serve immediately.

white onion, extra virgin olive oil, clove garlic, tomatoes, calabrese, bay leaves, fresh basil, light chicken, baccala, potatoes, hot pepper, salt

Taken from www.foodnetwork.com/recipes/baccala-alla-calabrese-recipe.html (may not work)