Stewed Baccala

Coat the bottom of a baking pan with oil. Layer the onions then the baccala, celery, potatoes, olives and capers. Cover with the crushed tomatoes. Sprinkle the oregano over the top. Jiggle the pan so the tomatoes get to the bottom. Sprinkle with olive oil and add ½ cup of water. Cook in a 350⁰ over for 45 minutes, mixing every 15 minutes.

* Buy boneless baccala. Try to get frozen packaged rather than dried. It’s easier to desalt. Place the baccala in a bowl or pot and cover with cold water for 24 hours. Change the water 3 or 4 times.

It’s an Italian site but the pictures are great – Territori Coop

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