Ingredients
2 - 2 1/2 lb. salted cod (boneless)
1/2 lb. green olives
1 bunch leeks
1 tsp. capers
2 oz. flat fillets of anchovies
Tomato Sauce
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Ceramic mechanism grinds wet and dry salt without corroding
Foundational understanding of the four elements of good cooking
Cultural history of salt — the mineral that shaped civilization and cuisine
Adjustable stand — hold cookbook or tablet at eye level while cooking
Hand-harvested French sea salt — finishing salt for chocolates and meats
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Ceramic mechanism grinds wet and dry salt without corroding
Foundational understanding of the four elements of good cooking
Cultural history of salt — the mineral that shaped civilization and cuisine
Adjustable stand — hold cookbook or tablet at eye level while cooking
Hand-harvested French sea salt — finishing salt for chocolates and meats
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Soak the baccala for 24 hours. Change the water several times. Wring out baccala - pat dry with paper towels. Cut into 3 to 4 inch pieces. Cover bottom of large size baking dish with prepared tomato sauce. Line leeks over sauce, then fish, olives, capers and anchovies. Pour sauce over fish. Cover baking dish tightly. Bake at 350° for 35 - 45 minutes, until fish is soft and flaky.