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Stewed Baccalà Recipe

Baccalà, or dried salt-cured cod fish, stewed in a light tomato sauce with potatoes and black olives, is traditionally prepared throughout the South of Italy as part of the Christmas Eve dinner, what is normally called in the U.S. Feast of the Seven Fishes.

Baccalà can be found in store pre-soaked and ready to be cooked with your favorite recipe. But when still dry, it should be soaked for at least 48 hours before cooking, changing the water often. I keep it in water for a couple of days in a large covered container in the refrigerator and change the water 4 times. Once softened, it will easy to remove the skin and any bones from the cod fish.

Light on the fat and very nutritious, this recipe can be also used any time of the year to prepare a great single dish. Dried oregano and oven roasted black olives add great flavor and aroma.

Ingredients and Instructions (serves 4):

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