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.















Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 1 reviews
By cheflwo_372866
Greensboro, NC
on December 15, 2004
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This was everything an excellent Baccalla recipe was meant to be. My whole family loved it and finished off every last bit.
Read all 1 reviews