Baccalà alla Siciliana (Sicilian-Style Salt Cod)

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Sicilian style salt cod
Difficulty Level
Low
Cooking Time
30 m
Cost
Medium

Recipe courtesy of Eataly

Yield: 4-6 servings

Ingredients
salt cod fillet
1 kg
extra virgin olive oil or oil reserved from sun-dried tomatoes
2 tbsp
onion
1, medium, halved & thinly sliced
garlic cloves
2, minced
can of whole peeled plum tomatoes crushed by hand
1
pitted oil-cured olives
90 gr, coarsely chopped
water
60 ml
salted capers
2 tbsp, rinsed & coarsely chopped
dried oregano
1/2 tsp
crushed red pepper flakes
1 pinch
salt
to taste
freshly ground black pepper
to taste
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Instructions

Heat the olive oil over a medium-high heat in a large skillet, then add the onion and garlic, and stir frequently, until the onion is lightly browned, for about 3 to 4 minutes. Remove the skillet from the heat and add the tomatoes, olives, water, capers, oregano and a generous pinch of crushed red pepper flakes. Stir to combine.

Lightly season the cod on both sides with salt and pepper. Place the fish in the skillet in a single layer on top of the tomato mixture.

Return the skillet to medium-high heat, cover, and cook for 3 minutes. Turn the cod, cover, and continue to cook for another 2 to 3 minutes, until the fish is cooked all the way through.

Place each piece of cod on a plate, and top it with the tomato mixture. Serve immediately.

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You can purchase some of the ingredients to make this recipe from our partners EATALY.COM: 

Sundried tomatoes in olive oil   Peeled San Marzano tomatoes   Pitted olives   Capers