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Gianluca Deiana Abis: Baccala with Potatoes

Prep. time: 10 minutes

Cook Time: 25 minutes Difficulty: 1 out of 5 Serve: 4


2 lb Baccala, (Cod fish)

2 cups All purpose flour

2 large potatoes

1 lb of fresh peeled and chopped tomatoes

2/3 cup of black olives without pits

4 cloves of garlic,

2 onions,

1/2 cup of olive oil, plus more for frying

Pepper qb

1/4 cup of chopped parsley

Basil to garnish


Soak the Baccala in a large bowl with cold water, for 2 days changing water daily, drain and cut into small chunks coat into flour and fry in olive oil. Peel potatoes and cut into large pieces. Chop garlic, cut onions into large pieces , heat oil in a large pan and add chopped onions and garlic and sauté until golden color. Add chopped tomatoes, potatoes and cook everything for 10 minutes, then add the Baccala. When all the baccala has been added to the sauce, take a spoon and nap a bit of the simmering sauce over the fish pieces. Season with black pepper, add olives and reduce heat and cook for 10 – 20 minutes more, until the Baccala and the potatoes are cooked, top with chopped parsley and basil. Serve it!

Chef tips:

Salted cod has been preserved by salting and then drying it and does require some preparation before it is ready to be used. You must soak the salted cod for at least forty-eight hours, changing the water often as it soaks. Even though the fish has been soaked, it is impossible to remove all of the salt, so not not add any additional salt to this dish!

#baccala #baccalaandpotatoes #italiantraditions #chefgianlucadeianaabis #Italy

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