Salted Cod (Baccalà)Must be soaked for 3 days, changing water daily1½ lb
Small Yellow OnionThinly sliced1
Russet PotatoesPeeled and thinly sliced (about 1/4 inch thick)3
Extra Virgin Olive Oil2 tbsp
Dry White Wine½ cup
San Marzano Plum Tomatoes18oz can, crushed by hand18 oz
Water1 cup
Kalamata or Gaeta OlivesHandful~1 cupest.
Capers2 tbsp
SaltTo taste (add at the end, as the cod is already salty)~to tasteest.
Freshly Ground Black PepperPlenty, to taste~to tasteest.
Fresh Chopped ParsleyTo garnish~3 tbspest.
Steps
1
Prepare the salted cod by soaking it in cold water for 3 days, changing the water daily to fully rehydrate and remove excess salt.
2
Heat olive oil in a shallow Dutch oven or similar pot, then add the thinly sliced onions and sauté until softened.
3
Add the thinly sliced potatoes and mix with the onions.
4
Pour in the dry white wine and let it cook off for about 30 seconds.
5
Add the crushed San Marzano tomatoes and 1 cup of water, stirring to combine.
6
Arrange the potato slices in a single layer if possible, then scatter the capers and black olives over the top.
7
Cover and simmer for 10–15 minutes until the potatoes are mostly cooked through.
8
Cut the soaked cod into roughly 3-inch chunks, discarding any thin pieces that would fall apart during cooking.
9
Gently nestle the cod pieces into the sauce among the potatoes.
10
Cover and gently simmer for another 15 minutes or so until the cod is fully cooked through. Do not add salt yet; let the cod's natural saltiness infuse the dish first.
11
Taste the dish and season with salt and plenty of fresh ground black pepper to taste, especially adjusting the potatoes as needed.
12
Return the cod to the pot, garnish generously with fresh chopped parsley, and serve.
PrimedTableBETA
