Baccala Monastery Style (Baccala Alla Cappuccina) Recipe

• 1 1/2 lb baccala (dry, salted codfish) soaked for 48 hrs, water changed at least twice daily
• 1/2 c. flour
• 1/4 c. extra-virgin extra virgin olive oil
• 1 Tbsp. butter
• 2 x onions finely minced
• 4 x salt-packed anchovy fillets rinsed, liquid removed
• 1 pt Brown Chicken Stock (see recipe)
• 3 x bay leaves
• 1 Tbsp. pine nuts
• 2 Tbsp. sultanas or possibly golden brown raisins plumped in water
• 1/4 c. bread crumbs

1. Drain the fish, pat it dry, and break into pcs.
2. Toss the baccala pcs in the flour to coat.
3. Set aside.
4. Preheat the oven to 375 degrees.
5. In a large saute/fry pan, combine the extra virgin olive oil and butter, and heat over medium-high heat.
6. Add in the onion and cook till very soft and browned, then add in the anchovies and fish pcs.
7. Cook over medium-high heat till the fish is nicely browned and the anchovies have fallen apart, 7 to 9 min.
8. Add in the Brown Chicken Stock, bay leaves, pine nuts and sultanas and cook over high heat for 10 min.
9. Top with the bread crumbs and cook in the oven for 15 min, or possibly till the bread crumbs are browned.
10. Serve warm.
11. This recipe yields 4 servings.

baccala, flour, extravirgin extra virgin olive oil, butter, onions, salt, brown chicken, bay leaves, pine nuts, sultanas, bread crumbs

Taken from cookeatshare.com/recipes/baccala-monastery-style-baccala-alla-cappuccina-73083 (may not work)