Baccalà in Biondo

submitted by rcoen

1 1/2 to 2 lbs of baccalà musillo
1/4 cup virgin olive oil
1 tsp. garlic powder
1 can colossal black olives diced
1/2 cup green olives diced
Pinch of red pepper
1/8 cup white vermouth

Soak the baccalà for a minimum of three days before the preparation
changing water frequently to remove salt. Remove skin and bones. Pour oil
in frying pan and heat under low flame. Place remaining ingredients
except the vermouth in oil. Cook thouroghly about 5-6 minutes. Add the
vermouth and cover. Simmer about 5-10 minutes more. Serve hot. (Note: 1
1/2 to 2 lbs will be fine for four people. Be sure you buy the thick
musillo one) Enjoy!
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