SALT COD (BACCALÁ) IN TOMATO SAUCE

SALT COD (BACCALÁ) IN TOMATO SAUCE image

Yield 4

Number Of Ingredients 12

Previous Next

1 pound salt cod, skinless and boneless (also known as "baccalá" or "bacalao")
1/2 cup extra virgin olive oil
1 large, white onion, peeled and cut into thin wedges
2 cups tomato puree
1/2 cup water
1/2 cup pitted green olives, coarsely chopped
1/4 cup fresh, flat-leaf parsley, finely chopped - or 2 teaspoons dried leaves
freshly ground black pepper
salt to taste
1 deep bowl for soaking the fish
1 deep skillet
1 pasta pot

Steps:

Place the baccalà in a large bowl and cover with cold water. Cover the bowl with plastic wrap and place it in the refrigerator to soak for 2 days, changing the water twice a day to remove the salt. Note: If you skimp on this very important step, the fish will be far too salty to eat. After soaking, drain the fish and cut it into large pieces, about 4" square. Remove any skin or bones. In a deep skillet, heat the olive oil over medium heat. Add the onions and sprinkle with a pinch of salt. Sauté until they become soft and transparent. Add the cod and brown it lightly on both sides, about 5 minutes. Mix the water into the tomato puree and pour it over the fish. Add the chopped olives and bring the mixture to a low simmer. Cover and cook for about 45 minutes. Stir occasionally, breaking up the fish as you do. Serve fish in deep bowls with crusty Italian bread or, over rice or your favorite pasta.