Baccala alla Calabrese

Total Time:
50 min
Prep:
10 min
Cook:
40 min

Yield:
6 to 8 servings

Ingredients
  • 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)
Directions

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


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