Traditional Baccalà (Salt Cod) Dish

Baccalà, or salt cod, is a cherished dish in many Mediterranean and European traditions, especially during special occasions and holidays. This recipe showcases tender pieces of rehydrated salt cod simmered with a flavourful blend of tomatoes, garlic, onions, olives, and aromatic herbs. With its robust, savoury taste and rich history, Baccalà is the perfect dish to bring warmth and tradition to your table.

Ingredients:

• 500g salt cod (Baccalà), soaked and desalinated*
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 can (400g) chopped tomatoes
• 1/2 cup black or green olives, pitted
• 1 teaspoon dried oregano
• 1 teaspoon dried basil (or fresh basil leaves, chopped)
• Salt and pepper, to taste
• Fresh parsley, chopped (optional, for garnish)
• *Soak salt cod in water for 24-48 hours, changing the water every 8 hours to remove excess salt.

Instructions:

Prepare the Cod:

• Once the salt cod has been soaked and desalinated, cut it into large chunks. Pat dry with a paper towel.

Cook the Aromatics:

• Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until soft and translucent.
• Add the minced garlic and cook for another minute until fragrant.

Add the Tomatoes and Seasonings:

• Pour in the chopped tomatoes and stir well.
• Add the oregano, basil, salt, and pepper. Simmer the sauce gently for 10-15 minutes to allow the flavours to meld.

Cook the Cod:

• Gently place the cod chunks into the tomato sauce. Add the olives and cover with a lid.
• Simmer on low heat for 15-20 minutes, or until the fish is tender and cooked through, gently spooning the sauce over the cod occasionally.

Serve:

• Garnish with fresh parsley, if desired, and serve warm with crusty bread, potatoes, or over rice.