BACCALA

By Chris Fennimore

(Serves 4-6)

• 2 pounds cod, fresh or frozen
• 1 large can (28-ounces) plum tomatoes, drained
• 2 tablespoons olive oil
• 2 onions, sliced
• 1 clove garlic, chopped
• 1 cup celery, chopped
• 1 sprig fresh basil
• 1/2 teaspoon sugar
• salt & pepper
• 1 tablespoon capers
• 1/4 cup cracked Sicilian olives (pitted)
• 3 potatoes, par-boiled and sliced in 1/4" rounds

Pre-heat oven to 350°F.

In a large sauté pan over medium heat, sauté the onion and garlic in oil until golden brown. Add celery and cook together for another few minutes. Add the fresh basil and the strained tomatoes. Reduce to a simmer and cook for around 30 minutes. Add sugar, salt and pepper, then capers and olives. Continue to simmer for another 15 minutes.

Place the sliced potatoes in a large baking dish and then the fish. Pour the sauce over the fish and potatoes and bake at 350°F for 30 minutes or until the fish flakes easily.

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