Salt cod, also known as baccalà, bacalao, or stockfish, is a timeless delicacy cherished for its unique preservation process and versatile culinary uses. This traditional method of preserving fish involves salting and drying, allowing it to last for extended periods without refrigeration. Although today’s food preservation techniques have evolved, the love for salt cod remains as strong as ever. Its mild flavor, firm texture, and historical significance make it a cherished ingredient in various cuisines around the world.
The star of the show is the flavorful sauce, prepared with garlic, anchovies, and tomatoes, which enrich the dish with savory goodness. The addition of capers and olives imparts a delightful briny note, while hot red pepper flakes add a subtle kick. Garnished with fresh parsley, this dish becomes an appealing sight and a delightful dining experience.
Whether enjoyed as a main course or served over pasta, this salt cod recipe offers a taste of culinary history with every bite. The 24-hour preparation time may seem daunting, but the resulting flavors and textures make the effort entirely worthwhile. Savor the nostalgic flavors and embrace the rich traditions of salt cod with this delectable recipe, fit for a special occasion or a comforting family meal.
MAKES: 4 servings, 6 over pasta
TIME: About 24 hours, largely unattended; 30 minutes with prepared salt cod
INGREDIENTS:
- 1 pound boneless salt cod
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic, lightly smashed
- 3 anchovies, or to taste
- One 28-ounce can whole plum tomatoes, drained and chopped
- Salt and freshly ground black pepper
- 2 tablespoons drained capers
- 1/2 cup pitted black or green olives
- Hot red pepper flakes, to taste
- Chopped fresh parsley leaves for garnish
INSTRUCTIONS:
- Soak the salt cod in cold water, covering it for 12 to 24 hours, changing the water routinely (approximately every hour). Alternatively, you can simmer the cod in water for 5 minutes, rinse, and repeat this process several times until most of the saltiness has been reduced. Taste a piece to check for the desired level of saltiness.
- Place the desalinated fish in a large pot with water to cover. Bring it to a boil, then reduce the heat to a gentle simmer and cook for about 15 minutes or until the cod is reasonably tender but not too soft. Salt cod retains some firmness even after cooking. You can refrigerate the cooked salt cod for a few days, if needed.
- In a large skillet over medium heat, combine the olive oil and garlic. Add the anchovies and cook, stirring occasionally, until the garlic turns lightly golden and the anchovies break up (less than 5 minutes). Increase the heat to medium-high, then add the chopped tomatoes, along with a pinch of salt and pepper. Cook for a few minutes, stirring occasionally, until the tomatoes become saucy.
- Introduce the cooked and drained salt cod to the skillet. Add the capers, olives, and hot red pepper flakes. Gently stir the mixture and cook for about 10 minutes, occasionally stirring until the cod is heated through.
- Taste the dish and adjust the seasoning as necessary. Garnish with chopped fresh parsley leaves for a burst of color and flavor. Serve the salt cod while hot, and savor its mild yet distinctive taste, enriched with the flavors of the tomato-based sauce, capers, and olives.
