Entree: Italy – Basilicata – Baccalà alla Potentina (Salted cod stewed in a tomato-based sauce with olives, capers, and herbs in the Potenza style)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

- 1 lb (454 g) salt cod, desalted by soaking 24–48 hours and drained, flaked
- 3 tbsp (45 ml) extra virgin olive oil
- 1 large yellow onion, thinly sliced (approx. 8 oz / 225 g)
- 2 cloves garlic, minced (approx. 6 g)
- 1/2 cup (120 ml) dry white wine
- 1 can (14 oz / 400 g) crushed tomatoes
- 1 bay leaf
- 1/3 cup (50 g) pitted black olives, halved
- 2 tbsp (30 g) capers, rinsed and drained
- 1/4 tsp (1 g) crushed red pepper flakes, optional
- 1/4 cup (15 g) fresh flat-leaf parsley, chopped
- Salt as needed (use sparingly because cod is salted)
- Freshly ground black pepper to taste
- 2 tbsp (30 ml) extra virgin olive oil, for finishing (optional)

Instructions

1. Rinse the desalted salt cod, remove any bones and skin, and flake into large pieces. Pat dry.
2. In a large skillet or shallow saucepan, heat 3 tbsp (45 ml) olive oil over medium heat. Add the sliced onion and cook until translucent and soft, about 8–10 minutes.
3. Add the minced garlic and red pepper flakes (if using) and cook 1 minute until fragrant. Pour in the white wine and simmer 2–3 minutes to reduce slightly.
4. Stir in the crushed tomatoes and bay leaf. Bring to a gentle simmer, reduce heat, and cook 8–10 minutes to marry flavors.
5. Add the flaked salt cod, olives, and capers to the tomato sauce. Gently submerge the fish in the sauce, cover partially, and simmer over low heat 10–12 minutes until the cod is tender and cooked through. Do not over-stir to avoid breaking the fish into fines.
6. Taste carefully for salt and adjust with pepper. Remove bay leaf, fold in chopped parsley, and drizzle with 2 tbsp (30 ml) extra virgin olive oil if desired. Serve hot with crusty bread or polenta.