Cooking with Love

with Gianna Conte (Jan)

Cooking with Love

with Gianna Conte (Jan)

Baccala for Christmas Eve

Baccala Meraccheria Style

Baccala Meraccheria Style was served on Christmas Eve.

Three days before preparing to cook:

Cut up pieces of salted dry baccala as large as you desire. Soak in cold fresh water and change water at least three times per day. Keep refrigerated.

2 lbs. dried salted baccala (after being soaked in water for three days and cut into pieces – pat dry very well to remove as much liquid as possible

 Olive oil as needed

 One large onion, diced.

1 clove garlic, sliced

Salt and pepper to taste

 ½ cup Italian green or black olives (pitted)

28 oz crushed tomatoes

 1 tsp rinsed capers

¼ cup white wine

 Red pepper flakes to taste

Instructions: In large dutch oven, heat at least 3 tbsp of olive oil and add onion and garlic. Let simmer until soft and translucent.

Add fish pieces one at a time. Let the fish sauté on both sides and become white with color. After a minute or two, add cherry tomatoes, black pepper and salt to taste. Add wine – let simmer until the smell of the wine dissipates.

Add olives, capers and crushed tomatoes. Toss gently – cover with lid ajar. Simmer for 20 minutes.

Preheat oven to 350 degrees. Place uncovered fish into the oven for 40 minutes or until fork tender. Take out of oven – sauce should look like it has a dark skin on top and become one.

Carefully ladle onto platter. Get the bread!