Fregola with Salt Cod
Category: Main Courses
Serves: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Fregola | 300g |
| Salted cod (desalted) | 500g |
| Extra virgin olive oil | 60g |
| Vegetable broth | 2 liters |
| Cherry tomatoes | 200g |
| Taggiasca olives | 30g |
| Garlic | 1 clove |
| Fresh chili pepper | 1 |
| Fresh thyme | to taste |
| Fresh marjoram | to taste |
| White wine | ยฝ cup |
| Lemon zest | 1 |
| Fresh basil | to taste |
| Salted capers | 15g |
Instructions
Step 1
Start by preparing the salted cod (baccalร ) that has been desalted. Remove any bones and cut the fish into small bite-sized pieces.
Step 2
Next, take a garlic clove and gently crush it. Heat 20g of extra virgin olive oil in a large frying pan over medium heat. Add the crushed garlic and let it brown slightly. Once itโs golden, remove the garlic and discard it.
Step 3
In the same pan, add the pieces of desalted cod. Let the fish cook for about 7 minutes, turning it occasionally. Afterward, pour in the white wine to deglaze the pan and allow the alcohol to evaporate. Set the cooked cod aside.
Step 4
Now, return to the pan and add another 20g of olive oil. Allow it to warm slightly before adding the fregola. Toast the fregola gently, stirring continuously, until it absorbs the oil. Add more broth as needed to keep the fregola from burning. After about 12 minutes, check the texture of the fregola to see if itโs nearly cooked.
Step 5
While the fregola is cooking, soak the capers in some lukewarm water to remove any excess salt.
Step 6
Wash the cherry tomatoes and cut them into wedges. In a small bowl, toss the tomatoes with 20g of olive oil, a pinch of salt, fresh marjoram, and thyme.
Step 7
Once the fregola has been cooking for 12 minutes, add the cooked cod back into the pan, followed by the seasoned cherry tomatoes, capers, and Taggiasca olives. Stir to combine and let everything infuse for about 1 minute. Taste and adjust the seasoning with salt if needed.
Step 8
For the finishing touches, add a sprinkle of fresh chili for a bit of heat, a generous drizzle of olive oil, and a zest of lemon to brighten the flavors.
Step 9
Serve the fregola with salt cod immediately, garnished with fresh basil leaves.
Tips:
This dish is best enjoyed fresh and hot, straight from the stove. The fregola, with its slight crunch and rich texture, pairs beautifully with the tender, flavorful salt cod and the refreshing burst of tomatoes. For a more intense flavor, you can also let the dish rest for a couple of minutes before serving. Enjoy it as a vibrant, Mediterranean-inspired main course.
