Baccalà alla ghiotta (Sicilian-style cod stew)
INGREDIENTS
- 2 + 1/4 lbs (1 kg) desalted salt cod
- 2 cups (17 + 1/2 oz / 500 g) tomato pulp
- 3 + 1/2 cups (17 + 1/2 oz / 500 g) yellow potatoes
- 1 white onion
- 1/4 cup (3/4 oz / 20 g) green olives
- 1/3 cup (2 + 1/8 oz / 60 g) salt-packed capers
- 1/2 cup (2 + 1/8 oz / 60 g) pine nuts
- 1/2 cup (2 + 1/8 oz / 60 g) raisins
- Parsley, to taste
- Olive oil, to taste
- Salt, to taste
INSTRUCTIONS
- Rinse the salt-packed capers under running water to remove excess salt and set aside.
- Finely chop the onion.
- Peel the potatoes and cut them into cubes.
- If the green olives are not pitted, remove the pits and slice them into rounds.
- In a large pot, heat some olive oil and add the potatoes. Sauté for a few minutes, then add a ladle of water, cover, and cook over medium heat for about 10-15 minutes until they start to soften.
- In a large pan, heat another drizzle of olive oil and add the chopped onion. Sauté until it becomes translucent.
- Add the tomato pulp and cook, covered, for 15 minutes.
- Cut the salt cod into pieces.
- Uncover the pan, add the drained potatoes, salt cod pieces, olives, capers, pine nuts, raisins, and a bit of chopped parsley. Cover and cook for another 15 minutes.
- Serve garnished with fresh parsley.
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