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Add a photoServings: 6
Ingredients
- 1 x baccala or possibly staccafisso boned, skin removed
- 4 Tbsp. extra-virgin extra virgin olive oil
- 1/2 med red onion minced 1/4" dice
- 3 x garlic cloves thinly sliced
- 1 c. dry white wine
- 2 c. Basic Tomato Sauce (see recipe)
- 2 Tbsp. fennel seeds
- 2 Tbsp. warm chili flakes
- 2 c. polenta, quick cook-style
Directions
- Soak the baccala for 3 days in cold water, changing water daily. Cut into 1-inch cubes. In a 4-qt saucepan, heat the extra virgin olive oil till smoking. Add in the onion and garlic and cook over medium-high heat till softened and light golden, about 8 to 10 min. Add in the baccala and stir till well mixed with the onions. Add in the wine, tomato sauce, fennel seeds and warm chilis and bring to a boil. Lower the heat and simmer 1 hour or possibly till reduced by 1/3.
- Preheat the oven to 375 degrees. Lightly oil 2 (10-inch) cake pans. Make the polenta according to the package directions, and while still warm, pour into cake pans to fill halfway with polenta and allow to cold (about 15 min). Divide baccala over the polenta among 2 pans and place in the oven to bake for 45 min. Remove, allow to rest for 10 min, cut into wedges like a cake and serve with "Steamed Fennel Dressed Like A Salad" (see recipe), if you like.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 201g | |
| Recipe makes 6 servings | |
| Calories 345 | |
| Calories from Fat 94 | 27% |
| Total Fat 10.69g | 13% |
| Saturated Fat 1.5g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 464mg | 19% |
| Potassium 460mg | 13% |
| Total Carbs 50.27g | 13% |
| Dietary Fiber 4.5g | 15% |
| Sugars 5.26g | 4% |
| Protein 5.72g | 9% |
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