Chef Mario Batali Shows How to Make Salt Cod

baccalà

🥗Healthier: fresh cod

💰Cheaper: pollock

Fresh cod is lower in sodium and can be more affordable than salted cod.

black olives

🥗Healthier: green olives

💰Cheaper: canned olives

Green olives are lower in sodium and canned olives are often cheaper.

Soak the baccalà in changing water every 6 to 8 hours for 2 days to remove excess salt.

Heat 3 tablespoons of extra virgin olive oil in a large skillet over medium heat.

Add 1 chopped onion and sauté until translucent.

Stir in 1.5 tablespoons of chili flakes and rinsed capers, then add 2 cups of crushed tomatoes and a pinch of kosher salt.

Bring the mixture to a boil.

Cut the soaked baccalà into 2 to 3-ounce pieces and drop them into the boiling sauce.

Allow the baccalà to cook in the sauce until just heated through, about 2 minutes.

Chop equal parts of parsley and mint, and add them to the pan.

Remove the baccalà from the skillet once cooked and set aside.

Drizzle a little extra virgin olive oil over the dish before serving.

Serve hot or at room temperature, garnished with additional herbs.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens