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1 1/2 lb Dried stockfish or baccala
1 md Onion, sliced
1 lg Can tomatoes, peel, crush
1 1/2 T Pignoli (pine) nuts
1 1/2 T Raisins, seedless
2 T Capers
12 Black olives, pit, dice
1 c Dry white wine
4 Potatoes, sliced
Soak dried stockfish for 4 days, changing water every 6 hours. (Most
stockfish and baccala can be purchased presoaked these days.)
Saute onions in olive oil, lightly. Add crushed tomatoes and cook
slightly, add nuts, raisins, capers, olives, wine and season with
salt and pepper. Bring to a low simmer for a few minutes.
Cut fish into serving pieces and place in a large baking dish. Arrange
sliced potatoes around fish. Pour tomato sauce over fish and
potatoes. Bake in oven 375 degrees for 1 hour until potatoes are
tender and fish flakes easily. Usually served with Hot Italian Bread
and a salad.