← Nouns Cooking · Italian

Ingredients

• 700 g salt cod (baccalà), thick pieces
• 800 g Potato, peeled and sliced 5 mm thick
• 250 g Cherry tomatoes, halved
• 60 g black olives
• 1 tbsp Capers, rinsed
• 2 cloves Garlic, finely chopped
• 40 g Breadcrumbs
• 3 tbsp Parsley, chopped
• 1 tsp Dried oregano
• 6 tbsp extra virgin olive oil
• Black pepper

Method

1. Soak the salt cod in a bowl of cold water in the fridge for 36 hours, changing the water 3–4 times a day. Taste a flake: it should be pleasantly seasoned, not salty.
2. Heat the oven to 200°C (180°C fan, 400°F). Drain the cod, pat dry, remove the skin and any bones and cut into large pieces.
3. Toss the potatoes with 3 tbsp oil and pepper (no salt) and spread them in a baking dish. Bake for 15 min until they start to soften.
4. Mix the breadcrumbs with the garlic, parsley, oregano and 1 tbsp oil.
5. Lay the cod on the potatoes and scatter over the tomatoes, olives and capers. Sprinkle the crumbs over the fish and drizzle with the rest of the oil.
6. Bake for 25–30 min until the fish flakes easily and the crumbs are golden. Serve hot from the dish.

Tips

• Ready-soaked baccalà from Italian delis skips the long wait; ask how much soaking it still needs.
• Use gluten-free breadcrumbs (or leave them off) for a gluten-free version.

Sources

Written in our own words after cross-checking these recipes:

Memorie di Angelina GialloZafferano