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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Baccala Stew Recipe

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This recipe for Baccala Stew is from The Taglialatela Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2-3 lbs of baccala
3 potatoes cut in quarters
2 stalks celery diced
about 15 Spanish olives chopped
1 tbsp. capers in salt water
2-3 cloves of garlic minced
1 can of crushed tomatoes (28 oz.)

Directions:
Directions:
Baccala must be soaked in cold water for two to three days changing water about three times each day. When it appears soft cut into serving sized pieces and dredge in flour. Fry in oil until well browned. Set aside. In a large pot place 2 tbsp.of olive oil, saute garlic, add celery ,capers,,and olives and continue to saute.
Add potatoes and tomatoes.Simmer until potatoes are cooked.Place the fried baccala on top covering it with the sauce and continue to cook until fish is cooked.

Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This is a traditional Christmas Eve dish for the seven fishes dinner. Handed down from my mom and dad.

 

 

 

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