Ingredients

• 1/2 white onion, finely chopped
• 2 tablespoons extra virgin olive oil
• 1 clove garlic, finely minced
• 2 vine ripe tomatoes, peeled, seeded and evenly diced
• 12 Calabrese olives (you may substitute Calamata)
• 2 bay leaves
• 4 or 5 fresh basil leaves, chopped
• 2 cups light chicken stock
• 2 pounds baccala, rehydrated
• 2 medium potatoes, peeled, cut 1/2-inch dice
• Pinch crushed hot pepper
• Salt and fresh pepper to taste (judiciously, as the baccala will impart some salt to the dish)

Browse by ingredient

Instructions

1. In a large pot, saute the onions in the olive oil over medium heat until they are translucent, about 3 to 4 minutes. Add the garlic and saute 1 minute. Add the tomatoes, olives, bay leaves, and basil and allow to simmer for roughly 10 minutes. Add the chicken stock, baccala and potatoes; allow to simmer for another 10 to 15 minutes or until potatoes are tender. Season with salt and pepper, to taste and serve immediately.