Pam introduces a recipe for Baccala Stew, a salted codfish soup. This is traditionally the first course of the Feast of Seven Fishes in her Italian grandmother's tradition.
5 large onions (chopped)
5 cloves garlic (minced)
1 small bunch parsley (chopped)
1 bunch celery (chopped fine)
2 large cans Hunt's tomato sauce
1 small can Contadina tomato paste
Fresh basil or 1 tablespoon dry basil
1 teaspoon pepper — NO SALT — there's plenty from the cod fish
2 bay leaves (remove from finished soup
2 to 3 pounds of salted codfish (baccala)
Optional: 5 carrots and 5 potatoes
Brown the onions in olive oil in a big soup pot!
Add the garlic, celery, basil and parsley — continue to brown and soften.
This fills the pot one third full or so.
Add tomatoes.
Grandma's recipe calls for 6 jars of her garden canned tomatoes with one can of tomato paste. My mom used 2 large cans of Hunt's tomato sauce plus 2 cans diced tomatoes.
Add 1 can Contadina tomato paste.
My mom added 5 carrots and 5 potatoes, both chopped to bite size.
Bring to a boil.
Reduce the heat to low and let simmer at least 1-2 hours.
Then, add the 2 pounds of cod fish, cut in small chunks.
Let this simmer for another hour.
Mom's note: "You can add a lil water if soup is too thick."
You buy salted cod — baccala — at the Italian Food Store or Seafood Shop.
You must soak it for 2-3 days ahead of use.
Change the water twice a day and keep in the fridge until you're ready to use.
Buon Natale from the Capaldis!