|by Mary Elizabeth Stewart|
Cooking Collections Canadian Feasts From Land & Sea Revised Edition by Federated Women's Institutes of Canada.
1 - 10 of 12 for baccala
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Cut soaked baccala into pieces about ... minutes, or until potatoes and baccala are done. Add pepper. Pour soup over toasted garlic bread in soup dishes.
Cut baccala into 4 to ... fish. Sprinkle with parsley, chopped garlic, pepper and lemon juice, cover skillet and keep over very low heat for 10 minutes.
Cut baccala into 4 x ... oil in frying pan and cook 5 minutes. Pour over fish and serve. Because of the extreme saltiness of this fish, do not add salt.
Saute onions, garlic, ... mixture. Let simmer for 20 minutes. Add baccala and cook another 20 minutes, then add pitted and drained olives. Serve and enjoy!
Boil fish in large kettle until tender. Drain and cool. Place in bowl and season with salt, pepper, oregano and garlic. Add olives, onions and ...
Use a 2 quart or larger pot. Place in all ingredients with the fish and potatoes on top. Cover pot. Bring to a boil over medium heat. Reduce to low ...
Soak cod in cold water to cover in a cool place for 24 hours. Change water at least 6 times to remove salt. Taste a piece to make sure it is not ...
Soak fish in cold water 2 days prior to preparation. Change water frequently. Rinse fish in cold water several times. In a large pan add fish and ...
Cut the fish into bite-size pieces. Mix together bread crumbs and cinnamon. Roll fish in crumbs and lay in oil-lined Dutch oven. Sprinkle with ...
Soak fish in cold water 2 days prior to preparation. Change water frequently. Rinse fish in cold water several times. In a large baking dish add oil ...
Result Page: 1
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