Recipe courtesy of Rao's
Uncle Vincent's Christmas Eve Baccala
- Yield: 12 servings
- Total: 1 day 1 hr 10 min
- Prep: 1 day
- Cook: 1 hr 10 min
Ingredients
4 pounds dried salt cod, cut into 3-inch pieces, soaked
8 to 10 all-purpose potatoes, peeled and quartered
1 cup fine quality olive oil
1 bunch celery, trimmed, well washed, and cut into 3-inch pieces
1 large onion, chopped
2 cups Gaeta olives, pitted
Four 28-ounce cans hand crushed San Marzano plum tomatoes, with juice
12 cups chicken broth
Salt, to taste
Directions
- Soak the cod in cold water to cover in a cool spot or refrigerator for at least 24 hours or up to 3 days, changing the water frequently. After 24 hours, break off a tiny piece of fish and taste for saltiness. If fish is still quite salty, continue soaking until water is very clear and fish is almost sweet in taste.
- Place potatoes in cold water to cover. Bring to a boil over high heat and cook for about 15 minutes or until potatoes are almost cooked through. Drain.
- Heat oil in a large, heavy bottomed casserole over medium heat. Add the celery and saute for about 5 minutes, then add the onion and saute until vegetables begin to get soft. Add the olives and saute for an additional minute. Stir in the tomatoes and their juice. Bring to a boil. Lower heat and simmer for 10 minutes.
- Stir in broth and return to simmer.
- Stir in the potatoes and the soaked baccala and simmer for about 10 minutes or until the potatoes are cooked and the baccala flakes when poked with a fork.
- Taste and, if necessary, add salt. Serve hot.
Cook’s Note
Often, salt cod dishes will require no additional salt. Therefore, always taste before adding any seasoning.