| 1 |
lb |
bacala |
soak 3 days in large bowl of clear water in icebox, changing water at least twice a day; cut into 1 in cubes; reserve |
| 1 6 1 1 - |
ea clv T t |
large onion, sliced garlic, sliced fennel seeds red pepper flakes olive oil as req |
saute onion, garlic, etc in large pot 'til somewhat browned |
| 28 1/2 1/4 1 |
oz c c T |
diced tomatoes white wine oil cured olives capers, rinsed |
add and bring to a simmer |
| |||