Baccala with Tomato and Olives
Servings Prep Time
4People 10Minutes
Cook Time
Servings Prep Time
4People 10Minutes
Cook Time
  • 1.5lbs Cod loins
  • 19oz Italissima Peeled Tomatoes
  • 6tbsp Italissima Extra Virgin Olive Oil
  • 1tbsp Italissima Capers
  • 1/4cup Italissima Cerignola Olives
  • 1/4cup Italissima Kalamata Olives
  • 1cup Italissima White Cooking Wine
  • 1/3cup Favero Flour “OO” Soft Wheat
  • 1/2cup Fish Stock
  • 1/2 Large Onion
  • 3 Garlic Cloves (Smashed)
  • 1pinch Merchants Dry Oregano
  • 1pinch Merchants Dry Thyme
  • to taste Italissima Fine Sea Salt
  • to taste Merchants Ground Black Pepper
  • 1 Fennel Bulb Quartered, Cored & Sliced
  1. Lightly coat baccala (cod) with flour. In a cast iron or heavy gauge skillet over medium-high heat add four tablespoons of olive oil and brown the baccala on both sides. Remove fish from heat.
  2. In another saucepan, sauté garlic, onion, and remaining olive oil for two minutes. Add capers, olives, and fennel, cook for a couple of minutes more and add tomatoes, white wine, stock and seasonings. Cook for eight minutes then place cooked fish on top of vegetable mixture and place skillet in 400F oven.
  3. Bake 15 minutes and then it is ready to eat!