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  • Baccalà Stew
    Recipe contributed by Phil and Jackie Cicconi
    • 1 pound of baccala soaked overnight, cut into chunks and remove any bones
    • 2-3 red potatoes, cubed
    • 2 stalks of celery, cut into one-inch pieces
    • 6 large, pitted green olives, sliced
    • 6 prunes
    • 1 medium onion cut into pieces
    • 1 garlic clove minced
    • 3 cups of cauliflower floweret's
    • 4 tablespoons of olive oil
    • Salt and pepper to taste
    • Dash of hot pepper flakes
    • 1 28-ounce can of crushed red tomatoes
    Heat olive oil in a pan, add garlic, celery, onion and sauté. Add tomato sauce and simmer for 10 minutes. Place cubed potatoes and cauliflower in sauce and simmer. Add the fish, olives and prunes just before the vegetables are done. Adjust flavor for salt and add freshly ground black pepper. Add hot pepper flakes if desired.

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