Entree: Italy – Calabria – Baccalà alla Calabrese (Salted cod stewed Calabrian-style with tomatoes, olives, capers, and hot pepper)
Serving Size: 4
Approximate Time
Prep
10 min
Cook
30 min
Additional
24 hrs
Total
24 hrs 40 min
Ingredients
- 1 lb (454 g) salted dried cod (baccalà), soaked and drained (see instructions)
- 4 tbsp (60 ml) extra-virgin olive oil
- 1 medium yellow onion, thinly sliced (150 g)
- 3 garlic cloves, thinly sliced (9 g)
- 1 small red bell pepper, seeded and thinly sliced (120 g)
- 1 tsp (5 g) Calabrian chili flakes or crushed dried peperoncino
- 1/4 cup (60 ml) dry white wine
- 14 oz (400 g) canned crushed tomatoes
- 2 tbsp (30 g) capers, drained
- 1/2 cup (75 g) pitted black olives, halved
- 2 bay leaves
- 1 tsp (5 g) dried oregano
- Salt as needed (remember cod may still be salty)
- Freshly ground black pepper to taste
- 2 tbsp (8 g) chopped fresh parsley
- Lemon wedges for serving
Instructions
1. Step 1: Rehydrate the cod by rinsing and soaking in cold water for 24 to 48 hours, changing the water 2–3 times; after soaking, drain and cut into 1–1½ inch (2.5–4 cm) pieces, removing any skin or bones.
2. Step 2: Heat the olive oil in a wide sauté pan over medium heat. Add the sliced onion and cook until translucent, about 6–8 minutes.
3. Step 3: Add the garlic, sliced red pepper, and Calabrian chili flakes; cook 2–3 minutes until fragrant but not burned.
4. Step 4: Pour in the white wine and simmer 1–2 minutes to reduce slightly, scraping any browned bits from the pan.
5. Step 5: Stir in the crushed tomatoes, capers, olives, bay leaves, and oregano. Bring to a gentle simmer and cook 10 minutes to meld flavors.
6. Step 6: Nestle the drained cod pieces into the sauce, spooning sauce over the fish. Cover and simmer gently (do not boil) until the cod is tender and flakes easily, about 8–12 minutes depending on thickness.
7. Step 7: Taste and adjust seasoning carefully with salt and pepper, remembering the cod may still contribute saltiness. Remove bay leaves.
8. Step 8: Finish with chopped parsley and a drizzle of extra-virgin olive oil. Serve immediately with lemon wedges and crusty bread or soft polenta to soak up the sauce.
