Thursday, December 23, 2010

Aunt Demi's Baccala, Cod with Capers and Garlic, Maltese Style

Aunt Demi was not going to let Aunt Dina have the last word.
No sir.

She's giving another Maltese sauce.  
With capers.
And more garlic.

This is absolutely it.  

Don't forget.  You have to soak and drain the baccala for a couple of days.
Or use frozen.

Here we go again...

2 pounds of prepared baccala, cut in 4-inch serving pieces
Roll in 
1/2 cup flour
In a large skillet heat
1/2 cup olive oil
Brown for 3 minutes 
2 cloves garlic
Fry the fish 4 minutes on both sides.
Sprinkle with 
1/2 teaspoon pepper 
Blend together
3 tablespoons tomato paste
1 cup warm water
Pour over fish
1 tablespoon fresh mint leaves
1 teaspoon washed capers
Cover, simmer 10 minutes until well done. 

Serve very hot.

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