Adalberto Di Padova, Windsor, Ontario
(Yield: 4 servings)
2½ pounds baccalà
3 tablespoons extra-virgin olive oil
1 onion (diced)
5 potatoes (cubed 1½-inch)
2 tomatoes (peeled and diced)
3 cups of water
1. Once baccalà has been prepared as per instructions on page 306, cut into 8 even pieces.
2.Warm oil in large saucepan over medium heat. Add baccalà, onions, potatoes, tomatoes and water. Cook covered for approx. 30 minutes or until sauce has thickened.
Serve the baccalà while hot, topped with thickened sauce.