INGREDIENTS

  • 1-1 1/2 lb dried salt cod fish, “baccala”-soaked
  • 1/2 cup oil, a good olive oil
  • 2 small onions , sliced
  • 3 garlic cloves , chopped
  • 2 stalks celery , diced
  • 1 bay leaf
  • 1 tablespoon parsley , chopped
  • 1 (28ounce)can crushed tomatoes
  • 3 medium potatoes , chunked
  • 3 cups water
  • 1/2 teaspoon pepper
  • 1/2 teaspoon thyme

DIRECTIONS

  1. Soak baccala in a deep pan/bowl filled with water for 2 days;changing water once a day.
  2. Cut fish up into 4 inch squares;set aside.
  3. In pot on a medium low flame; put oil,onion and garlic; brown gently.
  4. Add celery,bay leaf,thyme and parsley; continue browning for 1-2 minutes.
  5. Add tomatoes; cook 5 minutes.
  6. Add potatoes; cook 10 minutes.
  7. Add fish; cover and lower flame.
  8. Cook slowly; 40 minutes or until potatoes and fish are done.
  9. Stir in pepper at end of cook time.