YOU WILL NEED:
450g packet baccala fillets
3 tablespoons oil
2 onions
2 cloves garlic
¼ teaspoon thyme
1 stick celery
1 tablespoon chopped
parsley
400g can peeled tomatoes
¼ cup dry white wine
2 potatoes
1 litre (4 cups) water
pepper
1 tablespoon chopped parsley, extra
Baccala is dried, salted cod,imported from Norway. Fillets of baccala come in packaged form and these are easier to cook because they contain fewer bones.
They are availáble from Italian and Greek delicatessens.
Baccala should be put into a large basin of water and left in the refrigerator for 36 hours to soften the fish and remove excess salt; change the water often during soaking time.
Zuppa di Baccala is one of the most popular soups in both north and south Italy.
1. Soak baccala in large basin of water 36 hours, changing water frequently. Drain well and dry thoroughly with paper towels. Cut fish into pieces, removing as many bones and as much skin as possible (or remove these during cooking time).
2. Heat oil in pan, add crushed garlic and peeled, thinly sliced onions, cook over low heat until golden but not brown. Add to pan finely chopped celery, thyme and parsley, cook a few minutes longer.
3. Rub tomatoes with liquid through a sieve and add to pan, cook another 10 minutes. Add wine and water.
4. Add to pan peeled and chopped potatoes.
5. Add baccala, reduce heat and simmer gently uncovered for 1 hour. Stir in extra chopped parsley, season with pepper.
Serves 4