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- Salted Cod with Olives And Capers
- (Baccala Con Olive e Capperi)
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Ingredients:
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- 1 and 3/4 lbs (800 grams) salted cod, soaked and drained
- 3 and 1/2 oz (100 grams) black olives, stoned and chopped
- 2 salted anchovies
- 1 tablespoon capers, drained and rinsed
2 tablespoons extra virgin olive oil
1 onion, chopped
6 fl oz (175 ml) dry white wine
Salt
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- Directions:
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- Remove the heads from the salted anchovies.
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- Clean and fillet them, and soak in cold water for 10 minutes. Drain.
Cut the salted cod into fairly large pieces.
Chop the anchovy fillets.
Heat the olive oil in a pan.
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- Add the anchovies and cook over a low heat, mashing with a wooden spoon.
Add the onion and cook, stirring occasionally, for about 5 minutes.
Add the salt cod and cook for 5-6 minutes on each side.
Pour in the wine.
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- Add the capers and olives.
Season with salt (if necessary), then simmer, stirring occasionally, for another 10-15 minutes and serve. Serves 4.
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