Baccalà with Potatoes and Olives (Baccalà con Patate e Olive)
Category: Main Course
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Salted cod (baccalà) | 800g |
| Potatoes | 700g |
| Black olives | 200g |
| Vegetable broth | 350g |
| All-purpose flour | 100g |
| Yellow onion | 1 |
| Extra virgin olive oil | 5 tbsp |
| Bay leaves | 3 |
| Salt | To taste |
| Black pepper | To taste |
Instructions
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Prepare the Cod: Begin by preparing the cod. If you are using pre-soaked baccalà, as we did, it’s ready for cooking. However, if you are working with salted cod or dried stoccafisso, you will need to soak it in cold water for at least two days, changing the water at least three times daily to remove excess salt (in the case of baccalà) or rehydrate it (for stoccafisso). Once it has been properly soaked, drain it thoroughly and pat it dry with a clean kitchen towel.
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Cut the Cod: Cut the soaked baccalà into small, rectangular pieces, ensuring to remove any bones with tweezers. Once you have the right portions, dust each piece lightly with flour, coating both sides evenly. This will help the cod achieve a beautiful golden color when cooking.
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Prepare the Onion: Peel and slice the onion thinly. Then, finely chop it to ensure it cooks quickly and evenly.
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Cook the Onion: In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté it until it becomes golden and soft, about 5 minutes. Stir occasionally to prevent the onion from burning.
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Add the Cod: Once the onion is softened, add the flour-dusted baccalà pieces to the pan. Allow the fish to cook gently on a low heat for about 20 minutes, turning the pieces occasionally to ensure they are browned evenly on all sides. The goal is to achieve a lightly crispy exterior while keeping the fish tender inside.
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Prepare the Potatoes: While the cod is cooking, peel the potatoes and cut them into thin slices or small chunks, depending on your preference.
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Cook the Potatoes: In a separate large, deep skillet or Dutch oven, add 2 ½ tablespoons of extra virgin olive oil. Over medium heat, sauté the potatoes until they begin to soften, stirring occasionally to prevent sticking.
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Combine Cod and Potatoes: Once the potatoes have softened and taken on a slight golden color, add the cooked baccalà with its own cooking juices into the pan with the potatoes. Mix gently to combine, making sure the fish and potatoes are well-coated with the flavorful oil and juices.
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Add the Broth and Simmer: Pour in the vegetable broth to the pan. Toss in the black olives and bay leaves. Stir everything together and let it cook for another 15-20 minutes. You may need to add more broth during the cooking process to ensure the cod doesn’t dry out, as it should remain moist and slightly saucy, creating a luscious, flavorful gravy.
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Final Seasoning: Once everything is cooked through and the flavors have melded together, taste the dish and adjust the seasoning with salt and freshly cracked black pepper as needed.
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Serve: Remove the pan from heat, discard the bay leaves, and serve the dish hot. Enjoy the comforting, rich flavors of this traditional Italian main course!
This dish, “Baccalà con Patate e Olive,” is a beautifully balanced meal that combines the tender, flaky cod with hearty potatoes and the briny tang of black olives. The key to making this dish shine is in the careful preparation of the cod and the patience needed to let the flavors develop as everything simmers together. It’s the perfect dish for any special occasion or a cozy family dinner. The combination of olive oil, fresh vegetables, and vegetable broth creates a rich, flavorful base that makes this dish a true comfort food. Enjoy it with a side of crusty bread to soak up the delicious sauce!
