Baccalà con Olive

Course Side Dish

Cuisine Italian

Ingredients
For the main dish:
1 lb 450g salt cod (baccalà), soaked for 24-48 hours, changing the water frequently
2 tablespoons olive oil
1 medium onion finely chopped
3 cloves garlic minced
1 cup 150g green olives, pitted and sliced
1 can 14 oz diced tomatoes (or 2 cups fresh tomatoes, diced)
1 teaspoon capers optional
1 teaspoon dried oregano
½ teaspoon red pepper flakes adjust to taste
Salt and pepper to taste
Fresh parsley chopped (for garnish)
Variations
Add Vegetables: Consider adding sliced bell peppers or zucchini for extra flavor and nutrients.
Spice it Up: For a spicier version add more red pepper flakes or a dash of cayenne pepper.
Different Olives: Use a mix of green and black olives for a more complex flavor.
Substitutions for Dietary Needs
Gluten-Free: This recipe is naturally gluten-free; ensure all ingredients are certified gluten-free.
Low-Sodium: For a low-sodium version look for low-sodium olives and tomatoes, and rinse the soaked cod well to remove excess salt.

Cooking Method
Prepare the Cod:
Rinse the soaked salt cod under cold water. Pat dry with paper towels. Cut it into large pieces.
Sauté the Aromatics:
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic and cook for an additional minute, being careful not to burn it.
Cook the Cod:
Add the pieces of cod to the skillet. Cook for about 5-7 minutes, gently turning to brown all sides.
Add the Olives and Tomatoes:
Stir in the sliced olives, diced tomatoes, capers (if using), oregano, red pepper flakes, and a pinch of salt and pepper.
Bring the mixture to a simmer, then reduce the heat to low. Cover the skillet and let it cook for 20-25 minutes, allowing the flavors to meld.
Final Touches:
After cooking, let the dish sit for 10 minutes to absorb the flavors fully.
Garnish with fresh parsley before serving.

Keyword Baccalà, Baccalà con Olive