is one of the recipes that has been provided by
Linda. Linda had this to say:
is a recipe passed down from my Sicilian Mom".
1 rib of celery
1 large onion
1/4 lb Calamati Olives (or any imported olives
to your taste) Don't used canned olives.
Pepper to taste
Bacala in water in your refrigerator for 2
days. Changing water
every couple of hours.
spread some olive oil on shallow baking pan.
dry Bacala and put in pan.
up celery, onion and tomato into small bitesize
olive oil, oregano and pepper on the Bacala.
at 375º on middle rack until fish is
done. (It will be moist and flaky).
dish is also good cold. Any leftovers, sprinkle
a bit of lemon juice on it and enjoy.