Baccala Marechiara…This a dish my Nonna used to always make and my Mother also.
It is a fish stew with cod, San Marzano peeled plum tomatoes, olive oil, garlic, large green olives, oregano, black pepper and salt…
Baccala is always associated with Christmas Eve…but I like it any time of year…and seeing as it is Ash Wednesday and I wanted to make some fish…I thought it would be a great night to make this awesome dish.
Marechiara means “sea light”…
When you see this name on a menu it usually means a light tomato sauce, in most cases paired with fish. I use green olives with the pits but you can use black olives and capers too if you like. When making it throughout the year…I use fresh cod instead of the traditional salted cod that I use on Christmas Eve…I find it a bit less “fishy” and it saves a lot of time also…
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