A traditional Christmas Eve preparation to honor the Feast of the - TopicsExpress

A traditional Christmas Eve preparation to honor the Feast of the Seven Fishes. This sauce is served with linguine, and like most Italian sauces, it should be light and thin in consistency—just thick enough to coat the pasta. Ingredients: •1/4 cup DeLallo Extra Virgin Olive Oil, plus more for drizzling •1 small onion, cut in half •1/2 of a red pepper, cut into 2 large pieces •Crushed red hot pepper, optional •2 (28-ounce) cans DeLallo Imported Crushed Tomatoes •1 1/2 pounds baccalà, prepared •1/4 cup chopped Italian flat-leaf parsley •Salt, if needed Directions: Prepare and soak your baccala at least 3 days prior. Follow this link to learn How to Prepare your Christmas Baccala, Step by Step. In a medium saucepan, heat the olive oil over medium heat. Add onion and pepper pieces and allow to cook until they just begin to get golden in color and the onion have softened, about 8 minutes. Add crushed pepper and tomatoes, then bring to a soft boil, stirring often. Lower the heat, add the baccalà pieces and simmer for 20 minutes. Add the chopped parsley and season, as needed, with salt and simmer for another 10 minutes. Be careful not to over-salt, as the fish may already bring enough salt to the finished sauce. Turn off the heat and drizzle with extra virgin olive oil. Serve this sauce with linguine cooked al dente. The sauce can be stored in the refrigerator for 1 week or up to 6 months in the freezer.