Baccala with Onion and Tomato
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jewishfoodsociety.org.
Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Stove
- Measuring spoon
- Measuring cup
- Mixing bowl
Ingredients
- 2 tablespoons olive oil
- 2-3 small yellow onions, halved and thinly sliced
- 2 cloves garlic, peeled and minced
- ¼ teaspoon fresh black pepper
- 3 cups tomato puree
- 1-2 cups water, room temperature
- 2 pounds baccala (dried and salted cod), soaked (see headnote)
- Salt
- pepper
- Basil, to garnish
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