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Baccala Stew Recipe

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This recipe for Baccala Stew, by , is from Grandma Campise Cookbook, 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!

Contributor:  
Contributor:  
Sandra Cramolini

Category:
Category:

Ingredients:  
Ingredients:  
Baccala
Olive Oil 2 T
Butter 2 T
Onion 1 medium chopped
Garlic 4 cloves
Rosemary fresh 2 tsp.
Tyme 2 tsp.
Italian Oregano 2 tsp.
Pepper to taste
Tomato sauce 10 oz.
Chicken stock 1 c.

Directions:
Directions:
Baccala needs to soak for up to 4 days to remove the salt. Change water frequently.
Heat olive oil and butter in cast iron skillet. Remove fish from the water and dry with a paper towel. Slice the fish into strips. Brown the fish over medium heat. Remove fish from skillet. Saute the onions and garlic in the sauce remaining in the skillet. Add tomato sauce and chicken stock. Stir in the remaining seasonings and bring to a boil. Reduce heat and add the fish into the sauce. Simmer over low heat for at least an hour.

Serve over polenta!

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1.5 hours
Personal Notes:
Personal Notes:
Nuna Foglio and Grandma Campise both had a recipe for this fish stew. Noni preferred Grandma Campise's version because it was less salty.

 

 

 

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