- 2 pounds boneless salt cod (baccalà)
- 1/2 onion sliced
- 3 hot banana peppers, seeds removed, sliced
- 2 colves garlic, diced
- unsalted butter
Soak Baccala for three days in fresh cold water, changing the water at least twice a day.
When ready, dredge baccala in flour and sauté in pan with butter and oil. Fry on both sides for about 3-4 minutes on each side until golden color. Place in baking dish and bake at 350 for 30 minutes covered.
While this is baking, in another sauté pan, sauté onions, hot banana peppers (red bell peppers is another option), garlic and pepper to taste, in oil and butter till soft, make sure you have enough oil in the pan. Then throw onion, peppers and garlic mixture (with all drippings) over the baccala in the baking dish and cook another 10 minutes to let juices soak into the baccala.