Baccala` With Tomatoes and Olives
2 to 3 lbs. Baccala` (fish), totally submerge in fresh cold water for 3 days, changing water morning and night
1/4 c. oil
2 cans whole tomatoes, chopped or you can use stewed tomatoes
6 med. onions, chopped
3 stalks celery, chopped
2 tsp. oregano
2 tsp. parsley
2 tsp. sweet basil
1 can pitted black olives, small or cut the large ones in half
1 small jar of pimento stuffed green olives
1 tablespoon of capers
Cut up Baccala` into good size chunks or strips
Juice of half a lemon; sprinkle on at the end of cooking to brighten the flavors.
FYI- Salt has been omitted intentionally due to the saltiness of the Baccala` even after soaking. Taste at the end of cooking and only add salt if necessary.
Lightly sauté the onions, garlic, and celery in oil then add the tomatoes and herbs to mixture. Let simmer for 20 minutes. Add Baccala` and cook another 20 minutes, then add olives and capers sprinkle with lemon juice serve and enjoy!