Baccalà con pomodoro olive e capperi, il secondo di mare dal gusto ricco e autentico

salted cod

💰Cheaper: fresh cod

Fresh cod is more accessible and less salty.

canned tomatoes

💰Cheaper: fresh tomatoes

Fresh tomatoes can be used when in season.

capers

💰Cheaper: green olives

Green olives can add a similar briny flavor.

green olives

💰Cheaper: black olives

Black olives are often cheaper and can be used interchangeably.

Soak salted cod in cold water for 24-48 hours, changing water several times.

Heat olive oil in a large skillet over medium heat until shimmering.

Add chopped onion and sauté until translucent, about 5 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add canned tomatoes, breaking them up with a spoon, and bring to a simmer.

Incorporate capers, green olives, and black olives into the sauce.

Season with red pepper flakes, salt, and black pepper to taste.

Add bay leaves and the soaked cod to the skillet, nestling it into the sauce.

Cover and cook on low heat for 20-25 minutes, until the cod is tender and flakes easily.

Remove bay leaves and stir in chopped parsley and lemon juice before serving.

Cooking Techniques

Spice Level:

Dietary

Allergens