Recipe: Baccala, Sicilian Style

Baccala, Sicilian Style
rec.food.recipes/tranch (1998)
Servings: 8

1/2 cup olive oil
2 onion -- diced
4 cloves garlic -- sliced
fresh ground black pepper -- to taste
chili powder -- to taste
1 teaspoon tarragon
1 3/4 pounds tomato -- crushed
1/2 cup dry white wine
1 cup celery -- chopped
1 pound potato -- diced
2 pounds salt cod -- rinsed and drained
2 tablespoons capers
handful green olives -- pitted
juice of 1 lemon
fresh parsley -- chopped

Preheat oven to 375 degrees,

Heat half the olive oil in a saucepan and saute one onion and the garlic.

Add pepper, chili powder and tarragon and saute 5 minutes.

Add tomatoes and raise heat to boiling. Cook 10 minutes.

Add the wine. Cook another 10 minutes.

In a covered ovenproof pan, put the remaining olive oil, onion and celery. Bake in preheated 375 degree oven 10 minutes.

Add potatoes and mix. Cover and return to oven 15 minutes, stirring several times to prevent sticking.

Add the fish and tomato mixture to the ovenproof pan. Mix gently, adding capers and olives. Cover and bake for 30-40 minutes, stirring occasionally.

Taste for salt and add if necessary. If sauce becomes too thick add more wine. Fish will flake when done.