Recipe By : COOKING LIVE SHOW #CL8780
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import Cooking Live
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Bacala or Staccotisso
(fish, bones and skinless)
4 tablespoons virgin olive oil
1/2 medium red onion, chopped into 1/4-inch dice
3 cloves garlic, thinly sliced
1 cup dry white wine
2 cups basic tomato sauce
2 tablespoons
2 tablespoons
2 cups polenta, quick cooking (instant)
Soak bacala for 3 days in cold water, changing water daily. Cut into
1-inch
cubes. In a 4 quart sauce pan, heat olive oil until smoking. Add
onion and
garlic and cook over medium high heat until softened and light golden
brown, about 8 to 10 minutes. Add bacala and stir until well mixed
with
onions. Add wine, tomato sauce, fennel seeds and hot chilies and
bring to a
boil. Lower heat and simmer 1 hour or until reduced by one third.
Preheat oven to 375 degrees F. Lightly oil 2 10-inch cake pans. Make
polenta according to package instructions and, while still hot, pour
into
cake pans to fill halfway with polenta and allow to cool (about 15
minutes). Divide bacala over polenta among two pans and place in oven
to
bake 45 minutes. Remove, allow to rest 10 minutes, cut into wedges
like a
cake and serve with steamed fennel dressed like a salad.
