Prep Time: 1 Hour
Yields: 6 Servings
Check with your local specialty food store or Italian food market for high quality salted cod. Here in Louisiana, they can be found at Central Grocery Company in New Orleans starting in November.
2 pounds dried baccala, soaked in water and in pieces as evenly thick as possible
1 (28-ounce) can crushed tomatoes, with juice
6 tbsps extra virgin olive oil
1 medium onion, 1/4-inch diced
1/4 cup sliced garlic
3 tbsps capers, rinsed 3 times and drained
1 tbsp hot chile flakes
1 large potato, peeled and cubed
1/2 cup dry white wine
1/4 cup chopped fresh parsley
salt and black pepper to taste
3 tbsps minced fresh mint
NOTE: Baccala must be soaked in 3 gallons of very cold water in the refrigerator for 48 hours, changing water at least twice a day before preparing this dish. Drain baccalà, cut into 2-inch pieces, remove all bones and set aside. In a 12-inch skillet, heat oil over medium-high heat until smoking. Add onion, garlic, capers and chile flakes and cook 8-10 minutes or until vegetables are wilted. Add tomatoes with juice, cubed potato and white wine then bring mixture to a boil. Reduce heat to simmer and cook until potato pieces are tender, 12-15 minutes. Add baccalà pieces and simmer until tender and flaky, approximately 20 minutes. Turn fish and potatoes occasionally, being very careful not to break fish. Sprinkle with parsley and adjust seasoning to taste with salt and pepper. Pour mixture onto a platter, garnish with mint then serve in individual soup bowls.