Uncle Benny's
Baccala Alla Napoletana
DISCOVER COD FISHMy Uncle Benny's baccala was the best I had ever tasted. When I was younger I would stay over all the time just so he'd feed me. I must say out of all his recipes this one was my favorite.
Dried salt cod can be made in many different ways. This delicate fish can be boiled, sauted, broiled or baked and served with a combination of herbs and spices.
Since baccala is salted make sure it is properly prepared before using. Place the cod in water and refrigerate up to two days changing the water around three times a day. This will remove most of the salt. Once it has soaked, skin it and pick out all the bones before cooking.
INGREDIENTS 2 pounds of prepared salt cod cut into 3 inch pieces. 2 15oz. cans of tomato puree.1 stalk of celery chopped1 bunch of long green onions chopped2 cloves of garlic crushed1 Tbls of capers1 tsp red pepper flakes1 tsp of dried oregano 1 tsp of sugar1/4 cup of chopped parsley1/4 cup of extra virgin olive oil1 cup of flour for dredging
PREPARATION Dredge the fish in flour. Shake off excess and set aside.Heat oil in a frying pan and fry the cod on both sides until brown. About 1 minute on each side.Remove cod from the pan and drain on a paper towel.Add onions, celery, garlic and capers and saute for about 1 minute.Add Tomatoes, red pepper, oregano and sugar and cook for about 30 minutes.Return cod to the frying pan and cook covered about another 20 minutes.Place fish topped with sauce on a plate and sprinkle with parsley. Serve with a nice loaf of Italian bread and a glass of red wine.
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