Baccalà in Biondo


* 1 1/2 to 2 lbs of baccalà musillo
* 1/4 cup virgin olive oil
* 1 tsp. garlic powder
* 1 can collossal 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 thoroughly about 5-6 minutes. Add the vermouth and cover. Simmer about 5-10 minutes more. Serve hot.

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