TLC Cooking "Emeril's Baccala Livornese"

Emeril's Baccala Livornese

Planet Green

YIELD 4 to 6 servings

INGREDIENTS

½ cup	olive oil, divided
6	medium sized Yukon Gold potatoes, thinly sliced
2	large yellow onions, thinly sliced
1 pound	boneless fillet salt cod drained and cut into 3 to 4-inch chunks (soaked for 24 hours, water changed every 8 hours)
1 cup	black, oil-cured olives, pitted
2 teaspoons	capers
Salt and Freshly Ground Pepper
½ cup	chopped basil
6 cups	marinara sauce

PREPARATION:

Method

Preheat the oven to 375 degrees. Pour ¼ cup of olive oil into a large baking dish, making sure to spread it around so that it coats the entire bottom of the dish. Next, take a third of the potatoes and add a thin layer to the bottom of the dish, and top it with a third or so of the onions. Take a third of the salt cod and layer it on top of the onions. Sprinkle the dish with a ½ cup of the olives and a teaspoon of the capers. Season with salt and pepper. Ladle half of the marinara sauce on top of the cod and repeat the process. Once the marinara has been added to the top of dish, layer the remaining potatoes, onions and salt cod to the dish and drizzle with the remaining ¼ cup of olive oil. Place the dish into the oven for 45 minutes or until the potatoes have browned and the marinara is bubbling. Serve immediately.
Editor's Note: Look for sustainable cod and organic, locally-grown produce.

This recipe appears in: Fish

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