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Celebrating La Dolce Vita

Nonna Palmina's Baccala Stew

Nonna Palmina's Baccala Stew
Recipe Date:
4 August 2013
Cook Time:
  • 2 red onions (medium) 1cm cubed
  • 2 cloves garlic crushed
  • 1 large carrot stick including leaves 1cm cubed
  • 1 large celery stick including leaves 1cm cubed
  • 1 gherkin finely chopped
  • 800 g swordfish or fresh ling 1cm cubed
  • 4 medium red potatoes peeled and sliced into wedges
  • 1 fresh bay leaf
  • 1/4 cup white wine
  • 1 can diced tomatoes (Italian)
  • JOSEPH Cold Pressed extra virgin olive oil
  • Sea salt and pepper (black, freshly ground)
  • 2 tablespoons of finely chopped fresh parsley

In a deep casserole dish add enough extra virgin olive oil to cover the base. When hot add onions, carrots, celery and bay leaf. Gently fry until onions soften and slightly colour, approx 5mins. Add wine, cook on high heat for 2 minutes until wine has evaporated. Add garlic and gherkin and cook until perfume is released, approx 30 sec. Add potatoes and tomatoes, season to taste and cook on medium heat until potatoes are almost cooked and a thick sauce has formed, approx 20mins. Add fish and cook on medium heat for 5 - 10 minutes or until cooked through; taste for salt and add more if necessary. Serve hot with a sprinkle of chopped parsley and extra drizzle of JOSEPH Cold Pressed extra virgin olive oil and fresh crusty bread.


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