Baccala alla Siciliana
Baccala alla Siciliana, a traditional southern Italian dish, comes together quickly and only needs a little pre-planning by soaking the salted cod a couple days ahead of time. As seen prepared on CTV Morning Live by Chef Dave Letford with recipe development by Chef Phyllis Tanga!
Serves 4
Ingredients
1 1/2 lbs center cut skinless, boneless salt cod, rinsed well
2 tbsp capers
5 tbsp extra virgin olive oil
1 medium onion, finely diced
3 tsp red pepper flakes
28 oz can of tomatoes, in juice (San Marzano if available)
1 tsp kosher or coarse sea salt
1/2 cup fresh flat leaf parsley, coarsely chopped
1/2 fresh mint coarsely chopped
Method
- In a large bowl, combine cod with water and cover by 2 inches. Cover and refrigerate, changing water 3 times a day, 1 to 3 days. Note that brands of salt cod differ in their saltiness. Some may only need 1 day; others could require up to 3 days. To test it, simply taste a small piece after 1 day. You want it to be pleasantly salty but not overwhelming.
- Refrigerate the fish until ready to use.
- In a pot over moderate heat, heat 3 tbsp oil. Sauté onion until softened and golden.
- Add red pepper flakes, capers, tomatoes and juice, and salt. Using a wooden spoon, gently crush tomatoes.
- Bring to a simmer and carefully add cod. Add parsley and ¼ cup mint, and gently spoon some of the sauce over the cod.
- Simmer, uncovered, until the cod is tender and heated through, about five minutes. Sprinkle with remaining mint. Enjoy!
