| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
Italian |
Italian, Fish, Main dish |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Dried stockfish or baccala |
| 1 |
md |
Onion, sliced |
| 1 |
lg |
Can tomatoes, peel, crush |
| 1 1/2 |
tb |
Pignoli (pine) nuts |
| 1 1/2 |
tb |
Raisins, seedless |
| 2 |
tb |
Capers |
| 12 |
|
Black olives, pit, dice |
| 1 |
c |
Dry white wine |
|
|
Salt/pepper |
| 4 |
|
Potatoes, sliced |
INSTRUCTIONS
Soak dried stockfish for 4 days, changing water every 6 hours. (Most
stockfish and baccala can be purchased presoaked these days.)
Saute onions in olive oil, lightly. Add crushed tomatoes and cook slightly,
add nuts, raisins, capers, olives, wine and season with salt and pepper.
Bring to a low simmer for a few minutes.
Cut fish into serving pieces and place in a large baking dish. Arrange
sliced potatoes around fish. Pour tomato sauce over fish and potatoes. Bake
in oven 375 degrees for 1 hour until potatoes are tender and fish flakes
easily. Usually served with Hot Italian Bread and a salad.
Posted to MM-Recipes Digest by Paula <demoness@bellatlantic.net> on Sep
17, 1998
A Message from our Provider:
“He who angers you, controls you!”