A little recipe I formed a year ago that made me realize ... I like olives? Super delicious and can be paired with so many different sides. Add this to your feast of 7 fishes this holiday season!
Ingredients:
~ 3-4 servings
1.5 lb of salted cod
2.5 lb gold potatoes peeled and cut
1 cup flour
5 sliced fresh garlic cloves
1 small diced sweet onion
1 tsp crushed red pepper flakes (optional)
3/4 cup pinot grigio wine
32 oz crushed tomatoes
1/3 cup of pitted and sliced kalamata olvies
1/4 cup chopped fresh parsley
2 tbsp capers rinsed
salt to taste
pepper to taste
garlic powder to taste
Instructions:
THIS PROCESS MUST START 3 DAYS PRIOR TO EATING!
Wash your salted cod. Add it to bowl and fill with cold water. Cover and place in the fridge for 8 hours.
After 8 hours, you will drain the water. Rinse the cod and then add it to a bowl again and fill with water. Cover it and add it to the fridge. You will do this for 3 days before proceeding to the next step. So around 5-6 rinse and soak.
Prepare your potatoes. Wash, peel, and cut them. Place them in a pot with 2 tsp of salt. Add cold water to them and mix. Place on the stove and bring to a boil.
Once the potatoes are boiling you will cook them for 10 minutes.
After the 10 minutes, you will drain the water and place the potatoes on the side to cool down.
Prepare a dish with flour, 1/4 tsp salt, 1/4 tsp pepper, and 1/4 tsp of garlic powder. Mix it together thoroughly.
Drain, rinse and pat dry the salted cod. Coat each salted piece with the flour and place on a dish.
Heat 2 tbsp of olive oil on medium heat in a deep pan. Add the fish. Season with pepper, garlic powder, and a light sprinkle of salt. Cook for about 3 minutes to get a nice little sear . Flip each piece and season again. Cook for another 3 minutes. Remove the fish.
Add 1 tbsp of olive oil to the same pan.
Add in the onions and garlic. Saute until translucent.
Add in the white wine and cook 3-4 minutes.
Preheat your oven to 400F.
Next, add the crushed tomatoes, fresh parsley, sliced olives, and capers to the pan.
Mix to fully incorporate. Bring to a boil and let simmer 10 minutes.
Add a few scoops of the sauce to an oven safe deep pan. Add the potatoes, then the salted cod, and lastly the rest of the sauce.
Cook in the oven for 25 minutes.
Plate and enjoy! Feel free to add some more parsley, red pepper flakes, or grated Italian cheese.
Tips
REMEMBER TO WASH AND SOAK YOUR BACCALAO FOR 3 DAYS! SWITCH OUT THE WATER EVERY 8 HOURS!
Use whatever veggie you like! I'd suggest something that is starchy just because of the sauce, but it's really up to you!
Want it over pasta? Bake the fish in the pan with a little bit of sauce by itself. Cook up some pasta and toss it in the leftover sauce. Plate the fish on top of the pasta!
Video Tutorials:
This recipe is a perfect add to your holiday menu especially if you take part in the feast of the seven fishes! Yes, it may take a few days, but the flavor is worth it in the end.
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These 7 fishes recipes are all amazing 🤩