Description
This traditional Sicilian dish features tender salted cod simmered with potatoes, tomatoes, onions, olives, and capers for a rustic, flavorful stew. Finished with fresh parsley and served alongside grilled bread, it’s a hearty and comforting taste of the Mediterranean.
Ingredients
Scale
- About 2 lb dried salted cod fish (Baccalà) soaked in water for about 2 days, changing the water a couple of times a day. If available you can use presoaked Baccalà.
- 1 lb yukon gold potatoes
- 1 lb diced tomato with their juices
- 1 large onion
- 6 cloves of garlic
- 2 bay leaves
- ½ cup quartered, pitted, Sicilian green olives
- ¼ cup brined capers
- ½ cup parsley
- Water as needed
- Extra-virgin Olive Oil
- Salt and pepper
Instructions
- After soaking and draining the Baccalà, rinse and cut into small chunks, about 3×2 inches, and set aside.
- Peel potatoes and cook them in lightly salted water until they are slightly tender but not fully cooked. Drain, cut in irregular pieces about 1 ½ inch and set aside.
- Peel and quarter onions, then slice about ¼ inch thick.
- In a rondeau add olive oil and cook onions and garlic until fragrant and translucent.
- Add the Baccalà pieces and after a few minutes turn them over.
- Sprinkle with ½ of the parsley, add the potatoes, tomatoes, olives and capers, and as much water as needed to cover the Baccalà.
- Cook for about 15-20 minutes or until the potatoes are cooked.
- Serve in a bowl and add the rest of the parsley. Serve with a slice of grilled bread on the side.