Best Baccala With Onions And Tomatoes Recipes

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BACCALA ALLA CALABRESE



Baccala alla Calabrese image

Provided by Food Network

Categories     side-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 12

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)

Steps:

  • 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.

BACCALA WITH ONIONS AND TOMATOES



Baccala With Onions And Tomatoes image

Provided by Moira Hodgson

Categories     dinner, easy, main course

Time 1h15m

Yield 12 servings

Number Of Ingredients 13

3 tablespoons extra virgin olive oil
4 cloves garlic, minced
2 large onions
4 pounds salt cod, soaked and rinsed thoroughly
Herb bouquet (bay leaf, parsley and thyme tied in a cheesecloth)
1 tablespoon tomato puree
4 cups canned tomatoes
1-2 cups white wine
Freshly ground pepper to taste
1 cup bread crumbs
4 tablespoons butter
2 tablespoons capers, rinsed and dried
2 lemons, thinly sliced

Steps:

  • Preheat oven to 350 degrees. Heat the oil in a large flat ovenproof dish. Saute the onions and garlic in the oil.
  • Arrange the pieces of salt cod on top and add the herb bouquet, tomato puree, tomatoes, and white wine. Season with pepper, sprinkle with bread crumbs and dot with butter.
  • Bake for one hour and serve in the same dish, garnished with capers and lemon slices.

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