Description
This hearty baccala salt cod stew is loaded with potatoes, tomatoes and onions and served with a crusty bread to sop up the delicious broth.
Ingredients
Scale
- 1 Pound Salted Cod (Soaked For 48 Hours (See Notes Above))
- 1/4 Cup All-purpose Flour
- 6 Tablespoons Olive Oil
- 2 Large Potatoes
- 1 Large Onion (Peeled & Chopped)
- 2 Celery Stalks (Finely Chopped)
- 1 Cup Dry White Wine
- 1 Cup Fish or Vegetable Stock
- Pinch Of Red Chili Flakes (Optional)
- 1 Box Pomi Chopped Tomatoes
- 1/4 Cup Chopped (Pitted Flavorful Olives)
- 1 1/2 Tablespoons Chopped Capers
- 3 Tablespoons Chopped Fresh Parsley
- Black Pepper To Taste
Instructions
- Cut the potatoes into 2-inch pieces and boil in unsalted water for 5 minutes.
- Drain, then set aside.
- Remove any skin from the fish, and cut it into 2-inch pieces.
- Dust the pieces of fish with the flour.
- In a heavy bottomed pot, heat the olive oil over medium heat, then fry the fish on all sides until lightly browned, about 2 minutes per side.
- Remove the fish from the pot and set aside.
- Add the onion and celery to the pot, and cook over medium heat for 8 minutes.
- Pour in the wine, cooking over high heat until almost evaporated, about 5 minutes.
- Add the stock, chili flakes, tomatoes, olives, and capers to the pot and bring to a boil.
- Add the potatoes reduce the heat to a simmer and cook for 5 minutes.
- Return the fish to the pot, season with pepper and parsley, cover, and simmer for 20 minutes.
- Serve immediately in individual bowls.
- Category: Main