Maria (Mazzotta) Naccarato, Amantea, Cosenza
(Yield: 6 servings)
2½ pounds dried cod
MARINARA SAUCE:
3 tablespoons extra-virgin olive oil
1 onion (diced)
1 celery stalk (diced)
28 ounces plum tomatoes (crushed)
1 teaspoon finely chopped oregano
4 basil leaves
salt and freshly ground pepper
1. Prepare dried baccalà as per page 306 and cut into thick pieces.
2.Warm oil in saucepan over medium heat. Add onions and celery. Cook until onions are translucent.
3.Add tomatoes, oregano and basil leaves plus salt and pepper to taste. Cook for 30 to 40 minutes, stirring often.
4.Cover bottom of deep oven dish with sauce.
5.Place cod evenly in dish and top with remaining sauce.
6.Bake in oven preheated to 400°F for approx. 30 minutes. If fish separates easily with fork it is ready.
Place fish on a serving platter topped with the sauce, garnish with fresh basil, and serve.