Food Network and Martha Stewart offer simple and easy-to-follow recipes for baccala. Martha Stewart's recipe serves four, whereas Food Network's recipe is designed for larger crowds and serves 12.
To make Food Network's recipe, soak 4 pounds dried salt cod in cold water in the refrigerator for at least 24 hours. Place 8 to 10 peeled and quartered potatoes in cold water, and bring to boil. Cook for 15 minutes, or until the potatoes are cooked through. Heat 1 cup oil over medium heat in another pot, and add 1 bunch cut celery. Cook for five minutes, then add 1 chopped onion. Add 2 cups pitted Gaeta olives, stir in 4 28-ounce cans of plum tomatoes, and bring to a boil. Stir in 12 cups chicken broth, and add the cooked potatoes. Simmer for 10 minutes, or until the baccala flakes.
To make Martha Stewart's recipe, preheat the oven to 450 degrees Fahrenheit. Divide 4 halved garlic cloves and 3 cups tomato sauce between four earthenware dishes. Divide 1 1/4 pounds boneless, skinless cod into 20 pieces, and place 5 pieces in each dish. Sprinkle 1 tablespoon capers, 1 teaspoon olio santo, 1/2 teaspoon oregano and a pinch of salt over each dish. Bake for 15 to 20 minutes, and serve with 4 slices of toasted baguette.