An authentic Italian recipe from our kitchen to yours. Buon
Appetito!
Ingredients
- 1 fillet of salt cod (presoaked or not), cut into large pieces
- 3 cloves garlic, peeled and minced
- 1 red bell pepper, seeded and minced
- 2 stalks celery, minced
- 1 medium carrot, diced
- 1 medium onion, peeled and minced
- 3 medium tomatoes, diced
- 2 medium potatoes, cubed
- 1/2 cup gaeta olives (or flavorful black olives of your choice)
- 1/2 cup castelvetrano olives (or flavorful green olives of your choice)
- 24 ounces tomato sauce
- 1/3 cup fresh parsley, minced
- 1/3 cup white wine
- 1/3 cup extra virgin olive oil
- Salt and pepper
Directions
1.
If
using
unsoaked
salt
cod,
you
will
need
to
soak
it
in
water
for
4
days,
changing
the
water
every
12
hours
in
order
to
remove
the
salt
from
the
fish
and
to
rehydrate
it.
To
do
this,
fill
a
large
bowl
with
fresh
water.
Rinse
the
salt
cod
pieces
to
remove
the
excess
exterior
salt,
and
then
place
the
rinsed
pieces
into
the
bowl
with
the
water.
Cover
the
bowl
and
refrigerate
for
12
hours.
Discard
and
replace
the
water
every
12
hours
(or
2
times
per
day)
for
the
next
4
days.
After
4
days,
the
fish
should
be
springy
and
flexible.
To
ensure
enough
salt
has
been
removed
from
the
fish,
you
can
tear
a
tiny
piece
from
the
interior
part
of
the
fillet
and
taste
it.
If
it
is
still
too
salty
for
your
taste,
soak
the
fish
for
at
least
another
24
hours
in
fresh
water.
Continue
soaking
until
you
reach
your
desired
level
of
saltiness.
2.
Once
the
salt
cod
is
ready,
drain
the
water
and
set
the
fish
aside.
3.
In a
large
sauté
pan,
add
the
olive
oil,
white
wine,
minced
garlic,
minced
pepper,
minced
celery,
diced
carrot,
and
the
minced
onion.
Sweat
and
sauté
the
ingredients
over
medium
high
heat
for
about
8
minutes
or
until
the
onion
and
celery
begin
to
turn
translucent.
4.
At
this
point,
add
the
diced
tomatoes
to
the
pan,
cover
and
simmer
the
mixture
for
another
8 -
10
minutes
or
until
the
tomatoes
begin
to
break
down.
5.
When
the
tomatoes
have
broken
down
and
begin
to
form
a
light
sauce,
add
the
tomato
sauce,
potatoes
and
salt
cod
to
the
pan
along
with
10 -
12
ounces
of
water.
Stir
the
ingredients
to
incorporate
them,
and
then
bring
the
sauce
to a
boil.
Once
boiling,
lower
the
heat
to
medium,
cover
the
pan
and
simmer
for
15
minutes,
stirring
occasionally.
6.
After
about
15
minutes,
add
the
olives
to
the
pan
as
well
as
the
parsley.
Cover
the
pan
and
continue
to
simmer
the
dish
for
another
10
minutes
or
until
the
potatoes
have
softened.
7.
To
thicken
the
sauce,
uncover
the
pan,
raise
the
heat
to
medium
high
and
simmer,
uncovered,
until
the
sauce
thickens
to
your
taste.
Taste
the
sauce
and
add
salt
and
pepper
as
desired.
8.
When
the
sauce
is
ready,
remove
it
from
the
heat,
plate
it
and
garnish
with
additional
minced
parsley.
Serve
hot
with
toasted
bread
or
our
Bruschetta
for
dipping
or
over
rice
or
polenta.
