Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Bacala or staccotisso fish - boned and skinless

  2. 4 tablespoons 60ml Virgin olive oil

  3. 1/2 tablespoon 7 1/2ml Red onion - chopped in

  4. 1/4" (medium) dice

  5. 3 Garlic cloves - thinly sliced

  6. 1 cup 237ml Dry white wine

  7. 2 cups 474ml Basic tomato sauce - seenote

  8. 2 tablespoons 30ml Fennel seeds

  9. 2 tablespoons 30ml Hot chili flakes

  10. 2 cups 474ml Polenta - quick cooking

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: See the "Basic Tomato Sauce" recipe which is included in this collection. Soak bacala for 3 days in cold water, changing water daily. Cut into 1-inch cubes. In a 4-quart sauce pan, heat olive oil until smoking. Add onion and garlic and cook over medium-high heat until softened and light golden-brown, about 8 to 10 minutes. Add bacala and stir until well mixed with onions. Add wine, tomato sauce, fennel seeds and hot chili flakes and bring to a boil. Lower heat and simmer 1 hour or until reduced by one third. Preheat oven to 375 degrees. Lightly oil two 10-inch cake pans. Make polenta according to package instructions and, while still hot, pour into cake pans to fill halfway with polenta and allow to cool (about 15 minutes). Divide bacala over polenta among two pans and place in oven to bake 45 minutes. Remove, allow to rest 10 minutes, cut into wedges like a cake and serve with steamed fennel dressed like a salad.


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