Baccala
Baccalà, known by various names worldwide, is cod preserved through salting and drying, allowing it to be stored without refrigeration for extended periods. This preservation method, dating back centuries, has made salt cod a globally cherished ingredient. From Jamaica's national dish, ackee and salt fish, to Portugal's iconic salt cod fritters (pastéis de bacalhau), its distinct flavor—a rich combination of savory depth and subtle sweetness—holds a nostalgic appeal for many. This dinner recipe draws inspiration from a classic Southern Italian dish, baccalà alla Napoletana, featuring a robust tomato sauce enriched with olives, capers, and potatoes.
Ingredients
- 1 (1-lb.) boneless, skinless salt cod fillet
- 1/4 cup 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 cup pitted black olives
- 1/4 cup chopped fresh parsley, plus more for serving
- 2 Tbsp. drained capers
Instructions
- 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!
- 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.
- 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).
- 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.
- 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.
- Taste and adjust seasonings. Divide cod mixture among plates. Top with parsley and drizzle with oil.
Nutrition
Calories: 440kcalCarbohydrates: 39gProtein: 27gFat: 17gSaturated Fat: 3gCholesterol: 49mgSodium: 1348mgPotassium: 1812mgFiber: 9gSugar: 7gCalcium: 147mgIron: 5mg
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