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BACCALA ALLA CALABRESE
(as featured on The Food Network)
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 baccalà will
impart some salt to the dish)
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.
Yield: 6 to 8 servings
Prep Time: 10 minutes
Cooking Time: 40 minutes
Difficulty: Easy
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