Entree: Italy – Friuli-Venezia Giulia – Baccalà alla Triestina (Salted cod stewed with potatoes, tomatoes, olives, and capers in a simple Triestine coastal style)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 35 min

Additional 5 min

Total 1 hr

Ingredients

- 1 lb (450 g) salted cod (baccalà), soaked 24–48 hours with water changed regularly
- 3 tbsp (45 ml) extra-virgin olive oil
- 1 large onion, thinly sliced (approx. 150 g)
- 2 cloves garlic, crushed (approx. 6 g)
- 1 cup (240 ml) canned crushed tomatoes
- 1 cup (240 ml) dry white wine
- 1 lb (450 g) potatoes, peeled and cut into 1/2-inch (1 cm) slices
- 1/3 cup (50 g) pitted black olives, roughly chopped (Taggiasca or similar)
- 2 tbsp (30 ml) capers, rinsed
- 1 bay leaf
- 1 tsp (5 g) sugar (optional, to balance acidity)
- 1/2 tsp (2.5 g) freshly ground black pepper
- Salt to taste (use sparingly because cod is salted)
- 2 tbsp (8 g) chopped fresh flat-leaf parsley
- 1 tbsp (15 ml) fresh lemon juice

Instructions

1. Drain the soaked baccalà, rinse, remove any skin and bones, and cut into large chunks. Pat dry. In a large pot, bring the sliced potatoes to a simmer in lightly salted water and cook until just tender, about 8–10 minutes; drain and set aside.
2. In the same pot heat the olive oil over medium heat. Add the sliced onion and cook until translucent and beginning to color, 6–8 minutes. Add the garlic and cook 1 minute more.
3. Pour in the white wine and simmer 2–3 minutes to reduce slightly. Add the crushed tomatoes, bay leaf, sugar if using, and black pepper; stir to combine.
4. Nestle the baccalà pieces into the tomato mixture, add the par-cooked potatoes, olives, and capers. Add a splash of water if the sauce is too thick; the liquid should barely come up the sides of the fish.
5. Cover and simmer gently over low heat for 20–25 minutes, until the cod flakes easily and flavors have melded. Check seasoning carefully and add salt only if needed.
6. Remove from heat, discard the bay leaf, stir in the lemon juice and chopped parsley. Let rest 5 minutes, then serve warm with crusty bread or polenta.