• 2-3 pounds salted cod fish
• 2 lemons 1 sprig fresh thyme
• 2 ribs of celery, sliced 2-ounce can roasted red peppers, sliced
• 1 cup banana peppers, roughly chopped
• 1 sprig parsley, chopped
• 1 ounce lemon juice
• 2 ounces extra virgin olive oil
• 1 dash freshly grated nutmeg

Trim the salted cod, removing as much skin and belly as possible. Soak the salted cod in ice-cold water for three days, changing the water each day. In a stock pot, place the well rinsed cod in with the fresh sprig of thyme and nutmeg. Bring to a slow rolling boil on medium high heat for two hours. Strain the baccala and rinse in cold water. Separate the fish into medium-size flakes. In a large mixing bowl, add remaining ingredients and mix well, being careful not to break fish up too much. Let stand in refrigerator for at least 3-4 hours before serving. Mix well before serving. Note: Baccala is served best over field greens with crisp Italian bread, or it can be heated up and served over creamy polenta.

Serves 6-8 people.
From Chef Giovanni Ricci at Wildfire

• 1 pound large smelts, de-boned
• 1 12-ounce can San Marzano crushed tomatoes
• 2 ounces chopped olives, black or kalamata
• 1 whole garlic bulb, roasted 1 cup white wine
• 2 sprigs parsley, chopped
• Zest of a lemon
• 2 tablespoons capers (rinsed well )
• 1 cup extra virgin olive oil
• Salt and pepper to taste

To de-bone smelts: put your thumb and forefinger on the inner part of the smelt. Carefully lift, starting from the head end of the fish. Slowly slide your thumb down the spine bone to carefully remove rib bones to the tail. This technique works best when smelts are slightly frozen.

For roasting garlic, slice off the top of the garlic bulb, about a quarter-inch, exposing the tops of the garlic cloves. Lightly rub the garlic with olive oil, salt and pepper. Place upside down on a baking pan and roast at 325 degrees for about 25-30 minutes or until toasted and golden in color. When cool to handle, remove cloves from the bulb.

Start with a medium-size sauté pan and add olive oil and garlic to the pan. Place the white wine in, being careful if it flames up (have a cover ready.) Cook off the alcohol. Add the San Marzano tomatoes, olives, capers and zest of lemon, cook down by 20 percent. Season with salt and pepper.

Place smelts on top of tomato mixture. Lightly season with salt and pepper and a drizzle of olive oil. Place under broiler for 5-7 minutes, smelts should have a charred skin.

Before serving, garnish with chopped parsley and finish with extra virgin olive oil.

Note: When buying the smelts, ask your fish market for the jumbo or large size smelts.

Serves 6-8 people
From Chef Giovanni Ricci at Wildfire.

For the Honey Lemon Pesto:

• 1/3 cup extra virgin olive oil
• 1/3 cup honey
• 2 tablespoons roasted garlic
• Salt and pepper to taste
• Juice of one lemon
• 2 sprigs of basil (about 10-12 leaves)

For the salmon:

• 1 salmon filet 3-4 pounds, skin on and bones removed
• 2 tablespoons olive oil
• 1 bulb fennel (anise) shaved, fern removed (save for garnish )
• 1 sweet Vidalia onion sliced thin
• 3 vine-ripe tomatoes, roughly chopped
• 2 tablespoons butter
• 1 cup white wine

Place the 1/3 cup olive oil, honey, roasted garlic, lemon juice and basil in a blender and mix well to make pesto sauce.

Place salmon on baking pan, skin side down. Brush with pesto sauce. Place in a 425 degree oven for 20 minutes for medium-rare.

In a medium size sauté pan, add the 2 tablespoons of olive oil, shaved fennel, sliced onions and diced tomatoes. Sauté until tender and season with salt and pepper. Deglaze with white wine, finish with butter until creamy in texture. Take off heat.

Place fish on serving platter. Pour the fennel and tomato mixture over the entire fish, serve immediately. Serve with roasted potatoes and steamed asparagus.

Serves 6-8 people
From Chef Giovanni Ricci at Wildfire.