Entree: Italy – Molise – Baccalà alla Molisana (Salted cod stewed in a tomato sauce with potatoes, olives, and capers from Molise)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 35 min

Additional 12 hrs

Total 12 hrs 55 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) salted cod (baccalà), desalted (see instructions) and torn into large pieces
- 4 tbsp (60 ml) extra-virgin olive oil
- 1 medium (about 5 1/4 oz (150 g)) yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1/2 tsp (2 g) red pepper flakes (optional)
- 14 oz (400 g) canned crushed tomatoes
- 1/2 cup (120 ml) dry white wine
- 1 lb (450 g) waxy potatoes, peeled and cut into 1/2-inch (1.3 cm) cubes
- 1/2 cup (75 g) pitted black olives, halved
- 2 tbsp (30 g) capers, rinsed
- 2 bay leaves
- 1 tsp (5 g) dried oregano
- Salt to taste (use sparingly; baccalà may retain salt)
- Freshly ground black pepper to taste
- 1/4 cup (15 g) fresh parsley, chopped
- Crusty bread or polenta, for serving

Show original ingredient measurements

- 1 lb (454 g) salted cod (baccalà), desalted (see instructions) and torn into large pieces
- 4 tbsp (60 ml) extra-virgin olive oil
- 1 medium (about 150 g) yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1/2 tsp (2 g) red pepper flakes (optional)
- 14 oz (400 g) canned crushed tomatoes
- 1/2 cup (120 ml) dry white wine
- 1 lb (450 g) waxy potatoes, peeled and cut into 1/2-inch (1.3 cm) cubes
- 1/2 cup (75 g) pitted black olives, halved
- 2 tbsp (30 g) capers, rinsed
- 2 bay leaves
- 1 tsp (5 g) dried oregano
- Salt to taste (use sparingly; baccalà may retain salt)
- Freshly ground black pepper to taste
- 1/4 cup (15 g) fresh parsley, chopped
- Crusty bread or polenta, for serving

Instructions

1. Place the salted cod in a large bowl and cover with cold water. Soak in the refrigerator 12–24 hours, changing the water 3–4 times to remove excess salt. After soaking, taste a small flake and adjust soak time if necessary. Drain and gently rinse.
2. If desired, simmer the desalinated cod in lightly simmering water for 5–7 minutes to firm it and remove remaining salt. Drain, let cool slightly, and tear into large bite-sized pieces; set aside.
3. In a large sauté pan or shallow Dutch oven, heat the olive oil over medium heat. Add the sliced onion and cook until soft and translucent, 6–8 minutes. Add the garlic and red pepper flakes and cook 30–60 seconds until fragrant.
4. Pour in the white wine and simmer 2 minutes to reduce slightly. Add the crushed tomatoes, bay leaves, oregano, and a few grinds of black pepper. Stir to combine.
5. Add the cubed potatoes to the tomato sauce, bring to a simmer, cover, and cook for 10 minutes.
6. Add the torn cod pieces, olives, and capers to the pan. Gently tuck the cod into the sauce, cover, and simmer on low heat until the potatoes are tender and the cod is cooked through, 8–12 minutes more. Check occasionally and stir gently to avoid breaking the fish.
7. Remove the bay leaves. Taste and adjust seasoning with a little salt only if needed and more pepper. Stir in the chopped parsley just before serving.
8. Serve hot with crusty bread or polenta to soak up the sauce.