Baccala In Red Sauce

Recipe Ingredients

4 lbs	1816g / 64oz	Salt cod - cut into 3" pieces
2 tablespoons	30ml	Olive oil - (to 3)
1 tablespoon	15ml	Onion - chopped (large)
1 stick		Celery - cut into 3" pieces
2 cups	474ml	Gaeta olives
2 cups	474ml	White wine
4 cans		San Marzano tomatoes - (28 oz ea)
10 cups	2370ml	Chicken broth
8		Potatoes - (to 10) - diced
		Parsley leaves - chopped
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Soak cod in water for 2 to 3 days, refrigerated, changing water every day. In large casserole, heat oil and add onion and celery. Saute until golden brown. Add olives. Add white wine. Reduce by half. Stir in tomatoes and broth. Bring to a boil. Lower to simmer.

Add potatoes and cod and cook until cod breaks off with a fork and the potatoes are tender. Taste, add parsley and season with salt and pepper. Serve hot. Salt may not be necessary.

Source:
"MELTING POT, recipe courtesy Rao's Restaurant - (Show # MP-SP01) - from the TV FOOD NETWORK"

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