Baccala - Chef David Russo, Instructor of Culinary Arts, Ivy Tech State College.

Baccala is a salt cured cod fish cooked in tomatoes.  It is important to soak the fish for 36 to 48 hours changing the water occasionally  to reduce the salt content.  Otherwise the resulting dish will be too salty.

Ingredients:

1 lb. salt cod
1/4 tsp black pepper 
1 tbsp flour
1 oz. extra virgin olive oil
1 clove garlic, minced
2 oz. onion, minced
1 pepperoncini, chopped
2 1/2 cups tomatoes, chopped
1 bay leaf
2 tbsp chopped parsley
1/2 cup kalamata olives, pitted and chopped
1/2 cup green olives, roughly chopped

Soak the cod in water for 36 to 48 hours, changing the water every six hours or so.

Cut the cod into 2 oz. pieces.  Season with black pepper and dust lightly with four.

Heat the oil in a saute pan.  Brown cod.  Add the garlic, onion and pepperonciniand cook for three minutes.

Add remaining ingredients, cover and simmer gently for 20 minutes until sauce thickens and fish is cooked through.  Serves 4.

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