Method

Prepare the Baccalà:

After soaking the salted cod for 24-48 hours, drain and rinse it thoroughly under cold running water. Pat it dry with paper towels and cut it into large pieces (about 2-3 inches).

Sauté the Aromatics:

In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until it becomes translucent, about 5 minutes. Stir in the minced garlic and cook for another minute, being careful not to burn it.

Add the Tomatoes:

Pour in the crushed tomatoes, stirring to combine. Let the mixture simmer for about 5 minutes to allow the flavors to meld.

Combine Ingredients:

Add the soaked and drained baccalà pieces to the skillet. Gently stir to coat them with the tomato sauce. Add the sliced olives, parsley, oregano, and red pepper flakes (if using). Season with salt and pepper to taste.

Simmer the Stew:

Cover the skillet and reduce the heat to low. Let it simmer for 25-30 minutes, or until the baccalà is tender and flakes easily with a fork. If the sauce becomes too thick, you can add a splash of water or vegetable broth.

Serve:

Once cooked, taste the stew and adjust seasoning if necessary. Serve the Baccalà in Umido warm, garnished with extra parsley if desired, alongside crusty bread or polenta for a satisfying meal.

Variations

Vegetarian Option: Substitute the baccalà with eggplant or zucchini for a meat-free version.

Spicy Version: Increase the amount of red pepper flakes or add diced fresh chili peppers for extra heat.

Herbs: Experiment with other herbs like basil or thyme to suit your taste.