Baccala Monastery Style: Baccala alla Cappuccina

Ingredients

• 1 1/2 pounds baccala (dried, salted codfish), soaked for 48 hours, water changed at least twice daily
• 1/2 cup flour
• 1/4 cup extra-virgin olive oil
• 1 tablespoon butter
• 2 onions, finely chopped
• 4 salt-packed anchovy fillets, rinsed and drained
• 1 pint brown chicken stock, recipe follows
• 3 bay leaves
• 1 tablespoon pine nuts
• 2 tablespoons sultanas or golden raisins, soaked in water to plump them
• 1/4 cup bread crumbs
• 2 tablespoons extra-virgin olive oil
• 3 1/2 pounds chicken wings, backs, and bones
• 3 carrots, coarsely chopped
• 2 onions, coarsely chopped
• 4 ribs celery, coarsely chopped
• 2 tablespoons tomato paste
• 1 tablespoon black peppercorns
• 1 bunch parsley stems

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