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A shallow pan of baccala with flaky salt cod, sliced potatoes, black olives and capers in a red tomato sauce, sprinkled with parsley

Baccala with Tomatoes, Olives and Potatoes

Soaked salt cod gently simmered in a garlicky tomato sauce with potatoes, olives and capers.
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Prep Time 20 minutes
Cook Time 50 minutes
Soaking 1 day
Total Time 1 day 1 hour 10 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Italian
Calories: 330
Ingredients Method Notes

Ingredients
  

  • 1 1/2 pounds boneless salt cod weighed dry, soaked 24 to 48 hours (680 g)
  • 1/4 cup extra-virgin olive oil plus more for drizzling
  • 1 medium yellow onion thinly sliced
  • 4 cloves garlic sliced
  • 1/4 teaspoon red pepper flakes
  • 1 can whole peeled tomatoes 28 ounces, crushed by hand (794 g)
  • 1 cup water (240 ml)
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • 1 pound Yukon gold potatoes peeled and sliced 1/4 inch thick (450 g)
  • 1/2 cup Gaeta or Kalamata olives pitted
  • 2 tablespoons capers rinsed
  • 1/3 cup fresh parsley chopped
  • black pepper to taste

Method
 

Soak the salt cod
  1. Rinse the salt cod, place it in a large container and cover with cold water by 3 inches. Cover and refrigerate for 24 to 48 hours, changing the water 3 to 4 times a day.
  2. After 24 hours, poach a small piece in water and taste. Continue soaking until it tastes pleasantly seasoned. Drain, pat dry and cut into 3-inch pieces, removing any bones or skin.
Cook the baccala
  1. Warm the olive oil in a deep skillet over medium heat. Cook the onion for 6 minutes, then add the garlic and red pepper flakes for 1 minute.
  2. Add the tomatoes, water, oregano and bay leaf and simmer for 10 minutes.
  3. Add the potatoes, cover and simmer for 15 minutes until almost tender. Stir in the olives and capers.
  4. Nestle the cod into the sauce, cover and cook at a bare simmer for 10 to 12 minutes until the fish flakes easily and reaches 145°F (63°C).
  5. Remove the bay leaf, drizzle with olive oil, sprinkle with parsley and pepper, and serve with crusty bread.

Notes

Soaking: Always soak in the refrigerator and change the water 3 to 4 times a day. Thick pieces may need the full 48 hours.
Salt: Taste before adding any salt; most batches need none.
Nutrition is an estimate per serving; sodium varies widely with soaking time.