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Salt Cod with Potatoes |
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Serves: 4
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(Baccala Palermitana)
Category: Salted and Dried Fish
A stroll through the Vucciria market in Palermo, Sicily, is a fascinating experience for anyone, especially a cook. The market stands line the crowded, winding streets, and shoppers can select from a range of fresh meat, fish, and produce (as well as anything from underwear to batteries). Fishmongers sell baccala and stockfish already soaked and ready to cook. Here in the United States, if you don't have the time to soak the fish, substitute chunks of fresh cod or another firm whitefish for the baccala.
1/4 cup olive oil
1 medium onion, sliced
1 cup chopped canned tomatoes, with their juice
1/2 cup chopped celery
2 medium potatoes, peeled and sliced
1 1/2 pounds baccala fish steaks, soaked and drained
1/4 cup chopped green onions
1 In a large skillet, heat the oil over medium heat. Add the onion, tomatoes, celery, and potatoes. Bring to a simmer and cook until the potatoes are tender, about 20 minutes.
2 Add the fish and baste the pieces with the sauce. Sprinkle with the olives. Cook until the fish is tender, about 10 minutes. Taste for seasoning and add salt if needed. Serve hot.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Salt Cod with Potatoes comes from the Cook'n in Italy collection. Click here to order this CD or download this brand-name recipe set right now!
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