Friday, January 1, 2010

Baccala with Black Olives and Tomatoes

Salted Codfish casserole with Tomatoe and Black Olive sauce.

Mary Cooks again; This time it's Baccala (codfish) with black olives and tomatoes. Baccala is a dried salted codfish traditonally eaten as a Christmas speciality. It has wonderful salty taste which compliments the tomatoe and black olive sauce. I love to eat this with boiled short grain rice, which goes so well with the thick sauce.
You can either follow Mary's instructions in the video, or alternatively follow the method written below. Both methods will bring perfect results, if only slightly different consistency to the sauce. After all, no two people make things the same. Perhaps you can try both and see which method suits your taste. I prefer Mary's style to the below method.

Saute garlic, onions, and celery (or fennel if you prefer)in the oil for about 8 or 10 minutes. Then add the tomatoes and other seasonings to mixture. Let simmer for 20 minutes. Add baccala and cook another 20 minutes, then add pitted and drained olives. Serve and enjoy!

2 to 3 lbs. Baccala (fish), totally submerge in fresh cold water for 3 days, changing water morning and night
1/4 c. oil
2 cans whole tomatoes, chopped or you can use stewed tomatoes
6 med. onions, chopped
3 stalks celery, chopped
2 tsp. oregano
2 tsp. parsley
2 tsp. sweet basil
1 can pitted black olives
Cut up baccala

Watch Video;

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