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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By cheflwo_372866
Greensboro, NC
on December 15, 2004
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This was everything an excellent Baccalla recipe was meant to be. My whole family loved it and finished off every last bit.
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