Sandy Ingber’s Grand Central Oyster Bar Christmas Eve Baccala:

8-10 all purpose potatoes, peeled and quartered
1 cup Extra Virgin Olive Oil
1 bunch celery, trimmed, well-washed, and cut into 3-inch long pieces
1 large onion, chopped
2 cups Gaeta olives
4 (28-ounce) cans Italian Peeled Tomatoes, crushed
12 cups chicken broth
4 pounds dried salt cod, cut into 3-inch pieces, soaked
salt, to taste

Place potatoes in cold water to cover over high heat. Bring to a boil and cook for about 15 minutes or until potatoes are almost cooked through. Drain. Heat oil in a large, heavy-bottomed casserole over medium heat. Add the celery and sauté for about 5 minutes, then add onion and sauté until vegetables begin to get soft. Add the olives and sauté for an additional minute. Stir in the tomatoes and their juice. Bring to a boil. Lower heat and simmer for 10 minutes.

Stir in broth and return to simmer. Stir in the potatoes and the soaked baccala and simmer for about 10 minutes or until the potatoes are cooked and the baccala flakes when poked with a fork. Taste and, if necessary, add salt. Serve hot.

Serves 12

Submitted by: Sandy Ingber / John Cirillo