Sicilian stockfish

Yield: 4 Servings

Measure Ingredient
1½ pounds Dried stockfish or baccala
1 medium Onion, sliced
1 large Can tomatoes, peel, crush
1½ tablespoon Pignoli (pine) nuts
1½ tablespoon Raisins, seedless
2 tablespoons Capers
12 \N Black olives, pit, dice
1 cup Dry white wine
\N \N Salt/pepper
4 \N Potatoes, sliced

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@...> on Sep 17, 1998

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