Name: Baccala
Prep time: 20 min
Cook time: 20 min
Yield: 3
Ingredients: 1 (1-lb.) boneless, skinless salt cod fillet -; 1/4 c. extra-virgin olive oil, plus more for serving -; 1/2 medium yellow onion, chopped -; Kosher salt -; 3 cloves garlic, thinly sliced -; 2 tsp. chopped fresh oregano or 1 tbsp. dried oregano -; Pinch of crushed red pepper flakes (optional) -; 1 (28-oz.) can whole peeled tomatoes, coarsely chopped, juices reserved in can -; 4 medium Yukon Gold potatoes (about 1/2 lb. total), cut into eighths -; 1/2 c. pitted black olives -; 1/4 c. chopped fresh parsley, plus more for serving -; 2 tbsp. drained capers -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Baccala

1. 1 (1-lb.) boneless, skinless salt cod fillet -

2. 1/4 c. extra-virgin olive oil, plus more for serving -

3. 1/2 medium yellow onion, chopped -

4. Kosher salt -

5. 3 cloves garlic, thinly sliced -

6. 2 tsp. chopped fresh oregano or 1 tbsp. dried oregano -

7. Pinch of crushed red pepper flakes (optional) -

8. 1 (28-oz.) can whole peeled tomatoes, coarsely chopped, juices reserved in can -

9. 4 medium Yukon Gold potatoes (about 1/2 lb. total), cut into eighths -

10. 1/2 c. pitted black olives -

11. 1/4 c. chopped fresh parsley, plus more for serving -

12. 2 tbsp. drained capers -

How to cook deliciously - Baccala

1. Stage

Place cod in a large pot and cover with cold water. Cover and refrigerate, changing the water every couple of hours, at least 24 hours or up to 3 days. (Leaving the water unchanged overnight is fine!) The thickness and dryness of the fish will determine how long the fish needs to soak. You can test the salt levels by cooking off a small piece of fish in boiling water for 1 minute and tasting it. If it’s too salty, keep soaking it!

2. Stage

Drain cod, cut into quarters, and return to empty pot. Cover with cold water, then bring to a gentle boil. Reduce heat to medium-low, bring to a simmer, and cook, skimming off any foam that collects on the surface, until cod easily flakes, 15 to 20 minutes. Drain again and pat dry.

3. Stage

Meanwhile, in a 12" high-sided skillet over medium heat, heat oil. Add onion and a pinch of salt and cook, stirring frequently, until translucent, about 3 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Stir in oregano and red pepper (if using).

4. Stage

Add tomatoes along with tomato juice. Add water to empty can and swirl it around to get remaining tomato juices, then pour into pan. Stir in potatoes and olives and bring to a low boil. Cook, stirring occasionally, until potatoes are tender, about 20 minutes. If your tomato sauce is looking too thick, stir in water a couple tablespoons at a time as needed.

5. Stage

Stir parsley and capers into sauce, then nestle in cod. Bring to a simmer and cook, gently stirring and flipping cod halfway through, until cod is warmed through and coated in sauce, 6 to 8 minutes more.

6. Stage

Taste and adjust seasonings. Divide cod mixture among plates. Top with parsley and drizzle with oil.