Bacala (Codfish) Stew

The other day we went over to our friend Lynne's house. She was making a traditional Italian Christmas Eve meal consisting of A LOT of fish! One of the recipes she made was called Bacala. It's a codfish stew that resembles chunky red sauce and it was delicious. I don't even like fish and I thought it was wonderful so I decided to post the recipe here to share. Enjoy!

Bacala Stew

2 -- 28oz cans of crushed tomatoes

5 medium onions-chopped

5-6 bay leaves

5 cloves garlic minced

1/2-3/4 (max) cup dry sherry (do not use cooking wine)

2 to 2 1/2 pounds of fresh cod-rinse and remove all bones

Salt and Pepper to taste

In a large pot, cook onions until transparent. Add crushed tomatoes, garlic, bay leaves. Salt and pepper to taste.

Cook-simmering for about 4 hours until the sauce thickens and is not watery. This is better if done the day before so the flavors mix well. Refrigerate with lid on until afternoon of the dinner. Then return to low heat. Add the cod about one half hour before ready to serve. Add it very carefully and stir very GENTLY so as not to break up the cod too much-you want it in pieces-not all flaked apart.

Serve in a soup tureen and enjoy!

Bacala pictured towards the top of the plate