For recipe see Italy Revisited/Recipes/"Italian Fish and Sea Food Dishes"

Adelaide Palazzo, a first-generation Italian-Canadian, recalls that in her hometown of Guardialfiera "Baccala Racamata" was only served on Christmas Eve. This dish was never done on any other day of the year, so it was a real treat. Prior to World War II households did not have ovens -- they had fireplaces. So the cod was cooked in a special pan over a slow fire. Photo: Mary Melfi.

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