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BACCALA CON PATATE 
1 c. crushed tomato
3 tbsp. olive oil
1/2 tsp. dry basil
Salt to taste
Black pepper to taste
1/2 tsp. sugar
4 cloves garlic, chopped
2 oz. dry or mellow white wine
2 oz. water
1 1/2 lb. baccala fish, water fresh, cut into pieces
2 lg. potatoes, peeled and cut into 1/2 to 1 inch wedges

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 and cook until potatoes are done, stirring often. Remove and serve. Makes 4 servings.
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