Italian cuisine · Fish & Seafood

Stewed Salt Cod with Olives

Desalted salt cod gently cooked in a tomato sauce with black olives, capers and potatoes.

Ingredients · for 4 servings

• 800 g desalted salt cod
• 600 g waxy potatoes
• 1 onion
• 3 cloves garlic
• 600 g strained tomatoes
• 150 g black olives
• 2 tbsp capers
• 1 tbsp flour
• 1/2 bunch flat-leaf parsley
• 5 tbsp olive oil
• Salt, pepper

Instructions

1. Cut the desalted salt cod into 5 cm pieces, pat dry and dust thinly all over with the flour – the coating holds the fish together while it braises.
2. Heat 3 tbsp olive oil in a wide pot and sear the fish pieces over medium heat for 2 min. per side until light golden, then carefully remove.
3. Finely dice the onion, slice the garlic and sauté both in the remaining oil for 6 min. until translucent, without letting them color.
4. Add the strained tomatoes, stir in the peeled potatoes cut into 3 cm pieces and simmer covered for 20 min. until the potatoes are almost tender.
5. Scatter in the olives and rinsed capers, tuck in the fish pieces and let simmer gently uncovered for another 12–15 min. until the fish flakes and the sauce is thick.
6. Season only with pepper and a little salt, sprinkle with chopped parsley and bring to the table in the pot.