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Baccala In The Saracen Style

  • 6servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, B9, H, C, D, P
MineralsSelenium, Natrium, Iodine, Fluorine, Silicon, Potassium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 Stock fish - (abt 3 lbs) - soaked for 48 hours

  2. 2 or 3 changes of water

  3. 1/4 cup 59ml Extra-virgin olive oil

  4. 1 Onion - thinly sliced

  5. 1 Celery rib - finely chopped

  6. 1/4 cup 36g / 1 1/3oz Finely-chopped Italian parsley

  7. 1 Red pepper flakes

  8. 2 cups 474ml Crushed canned peeled tomatoes - plus their juices

  9. 2 Red bell peppers - cleaned, and cut into 3 Quinces - peeled, and cut into 3/4" dice

  10. 1/4 cup 40g / 1.4oz Raisins - plumped in warm

  11. Water and drained

  12. Salt - to taste

  13. Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Remove the fish from its bath and remove the fins, backbone and jaw bones, then fillet it and chop finely.

  2. In a large saute pan, heat the olive oil over medium-high heat and add the onion, celery, parsley, and pepper flakes and stir over the heat for 5 minutes. Add the fish and stir well, then add the tomatoes, bell peppers, quince, and raisins and stir well. Season with salt and pepper and cook over high heat 10 minutes, until hot all the way through. Serve immediately.

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