Baccala alla Calabrese

Name: Baccala alla Calabrese
Ingredients: 1/2 white onion, finely chopped; 2 tablespoons extra virgin olive oil; 1 clove garlic, finely minced; 2 vine ripe tomatoes, peeled, seeded and evenly diced; 12 Calabrese olives (you may substitute Calamata); 2 bay leaves; 4 or 5 fresh basil leaves, chopped; 2 cups light chicken stock; 2 pounds baccala, rehydrated; 2 medium potatoes, peeled, cut 1/2-inch dice; Pinch crushed hot pepper; Salt and fresh pepper to taste (judiciously, as the baccala will impart some salt to the dish)

12 ingredients

5 steps

Ingredients

1/2 white onion, finely chopped
2 tablespoons extra virgin olive oil
1 clove garlic, finely minced
2 vine ripe tomatoes, peeled, seeded and evenly diced
12 Calabrese olives (you may substitute Calamata)
2 bay leaves
4 or 5 fresh basil leaves, chopped
2 cups light chicken stock
2 pounds baccala, rehydrated
2 medium potatoes, peeled, cut 1/2-inch dice
Pinch crushed hot pepper
Salt and fresh pepper to taste (judiciously, as the baccala will impart some salt to the dish)

Directions

1

In a large pot, saute the onions in the olive oil over medium heat until they are translucent, about 3 to 4 minutes.
2

Add the garlic and saute 1 minute.
3

Add the tomatoes, olives, bay leaves, and basil and allow to simmer for roughly 10 minutes.
4

Add the chicken stock, baccala and potatoes; allow to simmer for another 10 to 15 minutes or until potatoes are tender.
5

Season with salt and pepper, to taste and serve immediately.