Baccala with Tomato and Olives.
Lightly coat baccala (cod) with flour. In a cast iron or heavy gauge skillet over medium-high heat add four tablespoons of olive oil and brown the baccala on
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Ingredients
- 1 1/2 lbs Bosa Foods Cod Loins
- 19 oz Anna’s Country Kitchen Peeled Tomatoes
- 6 tbsp Preferisco Extra Virgin Olive Oil
- 1 tbsp Italissima Capers
- 1/4 cup Italissima Cerignola Olives
- 1/4 cup Mediterranean Gourmet Kalamata Olives
- 1 cup Mediterranean Gourmet White Cooking Wine
- 1/3 cup Favero Flour “OO” Soft Wheat
- 1/2 cup Fish Stock
- 1/2 Large Onion
- 3 Garlic Cloves (Smashed)
- 1 pinch Merchants Dry Oregano
- 1 pinch Merchants Dry Thyme
- 1 Fennel Bulb Quartered, Cored & Sliced
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