Baccala in Tomato Sauce Recipe

Crinella Family Cookbook

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Fish Crinella Seafood Salad Crab Cioppino Calamari with Linguini Cracked Dungeness Crab with Lemon and Garlic Sea Bass Lavagna Fish Stew Scampi Baccala in White Sauce Baccala in Tomato Sauce Eels Marinara Fillet of Sole in Orange Sauce Halibut in Marsala Sauce Buffi Petrale Sole Salmone Affumicata with Cappelini and Capers 2005 Sauvignon Blanc 2005 Glissando	Baccala in Tomato Sauce
	2 pounds baccala, cut into pices of 3" to 4" and soaked in water for 24 hours 1/2 cup all purpose four 2 cups, olive oil 2 medium (about 16 ounce) cans, peeled and chopped tomatoes 6 medium garlic cloves, crushed 1/4 cup, parsley, finely chopped 1 Teaspoon, dried tarragon 1/2 cup, dry sherry 1 teaspoon, salt 1 teaspoon, coarsely ground pepper
	Remove baccala from water, wash well and pat dry. Dip baccala in flour, and then sautee in large, deep-sided skillet of hot olive oil until, until golden brown on both sides. With slotted spatula, remove baccala to serving platter and keep warm. Drain off most of the olive oil, then brown garlic in remaining oil. When garlic is browned, remove it and discard. Add tomatoes, salt and pepper, and tarragon, bring to boil, then add wine, reduce heat, and allow to simmer for about 20 to 30 minutes, until sauce has thickened. Pour over platter of baccala and garnish with fresh chopped parsley. Place baccala pieces over a bed of linguini, and ladle on the tomatoe sauce. Serves 6. *Enjoy with our 2006 Pinot Noir.*