Baccala con patate e pomodoro

Chef Jason Severs of Bari Ristorante offers this traditional, tasty dish -- cod with red potatoes and roma tomatoes -- from Puglia, a region in southeastern Italy.


4 6 oz. portions of rehydrated salted cod (you can find this at any Mediterranean market, or ethnic grocery)

20 whole red new potatoes

1 can of whole peeled roma tomatoes

4 cloves garlic, thinly sliced

Generous handful of celery leaves

Extra virgin olive oil



1 c. water

Rehydrate the baccala (cod) by soaking it in water for 24 hours, changing the water at least once. Drizzle the bottom of a 9-by-12-inch roasting pan with extra virgin olive oil.

Quarter the new potatoes and place them in the bottom of the pan. Break the tomatoes into good-sized pieces and place on top of potatoes. Sprinkle celery leaves over the potatoes and tomatoes. Place the cod on top of the vegetables. Add water (you may not need a whole cup) till it just covers the bottom of the pan. Salt and pepper the dish liberally. Cover the pan tightly with aluminum foil, and bake for appoximately 45 minutes to 1 hour, or until the potaoes are done.

Place each piece of cod individually in a shallow bowl, along with the potatoes, tomatoes, and celery. Pour some broth over the cod. Drizzle with oil. Makes 4 servings. Delicious with crusty bread.


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