Ingredients Jump to Instructions ↓

  1. 4 pounds salt cod cut into 3-inch pieces

  2. 2 to 3 tablespoons olive oil

  3. 1 large onion , chopped

  4. 1 bunch celery, cut into 3-inch pieces

  5. 2 cups Gaeta olives

  6. 2 cups white wine

  7. 4 (28-ounce) cans San Marzano tomatoes

  8. 10 cups chicken broth

  9. 8 to 10 potatoes, diced Parsley leaves, chopped Salt and pepper, to taste

Instructions Jump to Ingredients ↑

  1. Soak cod in water for 2 to 3 days, refrigerated, changing water every day. In large casserole , heat oil and add onion and celery . Saute until golden brown. Add olives. Add white wine. Reduce by half. Stir in tomatoes and broth. Bring to a boil. Lower to simmer . Add potatoes and cod and cook until cod breaks off with a fork and the potatoes are tender. Taste, add parsley and season with salt and pepper. Serve hot. Salt may not be necessary.


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