Italian Baccalà in Umido: Stewed Salted Cod with Tomato, Olives, and Capers

Baccalà in Umido (Stewed Salted Cod) – A Traditional Italian Dish

Category: Main Course
Servings: 4

Ingredients:

Instructions:

1. Prepare the Ingredients:
   Begin by desalting the capers. Rinse them thoroughly under running water, ensuring all salt is removed. Next, carefully inspect the cod to remove any bones. Run your fingers along the fish to feel for any remaining bones, and remove them using tweezers if necessary. Cut the salted cod into four pieces, each about 3 cm in size, keeping the skin intact. The skin will help hold the fish together while cooking.

2. Prepare the Onions:
   Peel and finely slice the yellow onions. These will form the base of the stewed sauce, adding sweetness and flavor to the dish.

3. Sauté the Onions:
   Heat a large casserole pan over low heat. Add the olive oil and the sliced onions. Let them soften gently, stirring occasionally, for about 4 to 5 minutes. Once softened, remove the onions from the pan, making sure to leave the oil behind. Set the onions aside.

4. Cook the Cod:
   Increase the heat to medium-high and add the cod pieces to the pan. Sear them for 1 to 2 minutes on each side until golden brown. Be gentle with the cod to avoid breaking the pieces.

5. Deglaze and Simmer:
   Once the fish is seared, add the white wine to the pan, letting the alcohol cook off and evaporate. After this, lower the heat and add the tomato passata. Stir in the previously sautéed onions, and sprinkle the dish with oregano for an aromatic lift. Season with salt and black pepper to taste.

6. Stew the Cod:
   Stir everything gently to combine. Cover the pan with a lid and simmer for about 15 minutes, allowing the flavors to meld and the fish to cook through while absorbing the rich tomato sauce.

7. Finish and Serve:
   Once the dish is ready, sprinkle fresh chopped parsley over the top for a burst of color and freshness. Serve the baccalà in umido hot, accompanied by slices of crusty bread to soak up the delicious sauce.

This classic Baccalà in Umido recipe brings together tender cod, savory onions, briny capers, and a rich tomato sauce. The gentle simmering process ensures that each piece of fish is flavorful and perfectly tender. A simple yet elegant dish that will transport you straight to the heart of Italy.

Tip: To enhance the flavor, you can also add a few Taggiasca olives to the sauce for a touch of Mediterranean tang. Enjoy this dish with a glass of dry white wine for the ultimate dining experience.