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1
Drain the fish, pat it dry, and break into pieces.
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2
Toss the baccala pieces in the flour to coat.
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3
Set aside.
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4
Preheat the oven to 375 degrees F.
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5
In a large saute pan, combine the olive oil and butter, and heat over medium-high heat.
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6
Add the onion and cook until very soft and browned, then add the anchovies and fish pieces.
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7
Cook over medium-high heat until the fish is nicely browned and the anchovies have fallen apart, 7 to 9 minutes.
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8
Add the chicken stock, bay leaves, pine nuts and sultanas and cook over high heat for 10 minutes.
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9
Top with the bread crumbs and cook in the oven for 15 minutes, or until the bread crumbs are browned.
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10
Serve hot.
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11
In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking.
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12
Add all the chicken parts and brown all over, stirring to avoid burning.
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13
Remove the chicken and reserve.
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14
Add the carrots, onions, and celery to the pot and cook until soft and browned.
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15
Return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley.
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16
Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan.
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17
Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat.
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18
Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids.
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19
Stir the stock to facilitate cooling and set aside.
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20
Refrigerate stock in small containers for up to a week or freeze for up to a month.
