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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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BACCALA

From: Chris Fennimore, WQED/Pittsburgh
Primary category: Entrees

From the cookbook: Feast of the Seven Fishes   


INGREDIENTS:

1 large can plum tomatoes
2 tablespoons olive oil
2 onions (sliced)
1 clove garlic
1 cup celery
1/2 teaspoon sugar
salt & pepper
1 tablespoon capers
1/4 cup cracked Sicilian olives (pitted)
1 sprig fresh basil
3 potatoes, par-boiled and sliced in 1/4" rounds
2 pounds fresh cod

DIRECTIONS:

Sauté the onion and garlic in oil until golden brown. Add celery and cook together for another few minutes. Add the fresh basil and the strained tomatoes. Reduce to a simmer and cook for around 30 minutes. Add sugar, salt and pepper, then capers and olives. Continue to simmer for another 15 minutes.

Place the sliced potatoes in a large baking dish and then the fish. Pour the sauce over the fish and potatoes and bake at 350 degrees for 30 minutes or until the fish flakes easily.

ingredients(s): olives, garlic clove, celery, caper, basil, cod, onion, plum tomatoes, potato,

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BACCALA - REVIEWS

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