Recipe-a-Day #17 - Baccala Pizzaiola

Discussion in 'The Food Forum' started by Bada0Bing, May 5, 2006.

  1. Bada0Bing

    Bada0Bing Don't Stop Believin'

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    2 pounds of fish (I usally grab a big pack of fish from Costco)
    6 tbls olive oil
    2 finely chopped garlic cloves
    3 chopped tomatoes
    1 tsp dried oregano

    Bring about 2 inches of water to a simmer in a deep skillet
    Add the fish and cook for 10 minutes or until tender
    Remove fish with slotted spoon
    Put ¼ cup of oil in a medium saucepan with the garlic and cook over medium heat until garlic is lightly golden
    Add tomatoes, oregano, and salt and pepper
    Bring to a simmer and cook for 20 minutes or until sauce thickens
    Preheat oven to 400
    Choose a baking dish large enough to hold the fish in a single layer
    Spoon a thin layer of sauce into the dish
    Arrange fish on top
    Spoon on the remaining sauce and drizzle with the reaming oil
    Bake for 30 minutes or until the sauce starts bubbling

    This meal is awesome. If you choose thinner fish you can reduce the cooking time.
     
  2. nazaquad

    nazaquad Banned

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    Is this really necessary?
     
  3. NEZCardsfan

    NEZCardsfan Banned

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    :shrug: :shrug:

    Are you offended?? Or are you questioning the Chef?? Chefs hate to be questioned. :mad: :mad:
     
  4. nazaquad

    nazaquad Banned

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    Where does one get this reaming oil?
     
  5. Bada0Bing

    Bada0Bing Don't Stop Believin'

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    The ingredients state that you need 6 tablespoons. You use 4 of them in the medium saucepan cooking the garlic. The two remaining tablespoons go on top of the fish for flavor.

    No, it’s not necessary, but it makes the fish taste better.
     
  6. nazaquad

    nazaquad Banned

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    Thanks to the clarification. I now see that 'remaining' oil was not intended to be 'reaming" oil.
     
  7. Bada0Bing

    Bada0Bing Don't Stop Believin'

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    :biglaugh:

    I didn't catch that trickery in your second post.
     

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