Baccalà alla Cosentina

What you’ll need

Ingredients

Written for 4.

Showing quantities at 1× the original recipe.

• 3⅓ cups salt cod, soaked 48 hours with the water changed 3–4 times
• 4 tbsp extra-virgin olive oil
• 1 onion, sliced
• 2 sweet red peppers, cut into strips
• 1⅛ lb potatoes, cut into 1⅛ inches pieces (about 2–3 medium potatoes)
• 14 oz peeled tomatoes, crushed (about 3–4 medium tomatoes)
• 2⅞ oz black olives
• 1 dried Calabrian chilli (optional)
• Flat-leaf parsley, chopped
• Plain flour, for dusting

At the stove

Instructions

1. 1

   Drain and dry the soaked cod, remove any bones, and cut it into large pieces. Dust them lightly with flour.

2. 2

   Warm the oil in a wide pan and brown the cod pieces briefly on both sides, then lift them out.

3. 3

   In the same oil cook the onion and peppers for 10 minutes, then add the potatoes and stir for 2 minutes.

4. 4

   Add the tomatoes, olives, chilli, and a splash of water. Simmer for 20 minutes until the potatoes are almost tender.

5. 5

   Slide the cod back in, cover, and cook very gently for 10 more minutes until it flakes. Move the pan rather than stirring, so the fish stays whole.

6. 6

   Taste before adding any salt — the cod usually brings enough. Finish with parsley.