Free Recipe

Serves 4

Ingredients

• 2 pounds (900 g) Baccalaru (salt cod)
• ½ cup extra-virgin olive oil
• 1 small yellow onion, diced small
• 2 cloves garlic, sliced
• ½ cup white wine
• 2 cups crushed tomatoes
• 1 pound (450 g) potatoes, cut into 1 inch (2.5 cm) cubes
• Kosher salt to taste
• Freshly ground black pepper to taste
• Red pepper flakes
• 2 teaspoons chopped fresh Italian parsley
• 2 teaspoons chopped fresh oregano
• 1 cup pitted Sicilian green olives

Method

Soak the salt cod in cold water for 24 hours, changing water several times. Drain the salt cod and pat dry. Cut into 4 ounce (115 g) pieces

Heat the olive oil in a saucepan over medium heat. Add the onion and cook until soft and starting to caramelize. Add garlic and cook 1 minute. Add the white wine and cook off alcohol, about 1 minute. Add the tomatoes, potatoes, salt, pepper and red pepper, cover and cook until potatoes are almost done.

Add the salt cod, parsley, oregano, and olives, cover again. Cook for about 10 minutes and serve.

Note: Baccalaru is dried, salted codfish. You can find these dried fillets at specialty Italian import stores.