Red Baccala (Dried Codfish)
(Serves 4-6)
- 1½ - 2 lbs. dried Baccala or prepared codfish that has been soaked
- 1 pot cold water for soaking fish
- oil
- 1 can 'Italian plum tomatoes - blended
- ¼ cup celery leaves
- salt and pepper to taste
- 1 - 2 cloves garlic - minced
- 4 medium potatoes - halved
To remove salt from fish:
- Soak fish in pot of cold water, refrigerated
- Drain and add fresh water frequently to wash away salt
- This process usually takes 24 hours. Fish will become white and meaty.
- Drain water and pat fish to remove excess moisture
To prepare fish:
- Place fish in baking dish
- Drizzle with oil and start roasting in 375°F oven~ 10 min.
- Add tomatoes, seasonings and potatoes
- Roast covered until potatoes and fish are cooked ~ 45 min.
- Serve
