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Bakala (P, TNT)
Source: My Mother
Serves: 4-6

1-1/2 lb. of bakala (dried salted cod)
1 medium onion sliced thinly
2 cloves of garlic crushed
3 tablespoons tomato paste diluted in 1 cup of water
1/4 tsp. pepper
1/2 tsp. ground caraway
1/2 tsp. ground coriander
1/4 tsp. ground cumin
2 tbsp. vinegar (white)
A few dashes of hot sauce (optional)

The day before you make this dish, place the fish in cold water and let soak for 24 hours, changing the water every few hours.

The next day, in a flat casserole dish (not a Corning or Pyrex dish) but a stainless steel flat pan, on medium heat, pour 2 tbsp. olive oil, add the sliced onion and crushed garlic and sauté until translucent.

Add the cod (cut in serving size pieces), and add all the remaining ingredients and simmer on medium low heat for about 20-25 minutes, until the fish flakes.

Poster's Notes:
This is a recipe my mother and father always made when we lived in Tunisia, North Africa. When we came to the US in 1964, before we learned to eat American foods, my parents always made the Sephardic and French food we were used to. When I got married in 1973, my husband started to get used to spicy foods, he grew up in NY so he ate the typical NY kosher food, and he eventually (LOL) got used to my parents' food. Now even my children and little grandchildren love that food. And I find as I near 50 that I seem to be going back to my roots.

Posted by Simone Greenbaum

Nutritional Info Per Serving: N/A