Ingredients
1/2 white onion, finely chopped
2 tablespoons extra virgin olive oil
1 clove garlic, finely minced
2 vine ripe tomatoes, peeled, seeded and evenly diced
12 Calabrese olives (you may substitute Calamata)
4 or 5 fresh basil leaves, chopped
2 cups chicken stock
2 pounds baccala (soaked and desalted)
2 medium potatoes, peeled, cut 1/2-inch dice
Pinch crushed hot pepper
Salt and fresh pepper to taste
Directions
In a large pot, sauté the onions in the olive oil over medium
heat until they are translucent, about 3 to 4 minutes. Add the garlic
and sauté 1 minute. Add the tomatoes, olives, and basil and
allow to simmer for roughly 10 minutes. Add the chicken stock, baccala
and potatoes; allow to simmer for another 10 to 15 minutes or until
potatoes are tender. Season with salt and pepper, to taste and serve
immediately.
