Michele Savoia's Baccalà con Patate e Pomodori

Photo by Brittany Spinelli

Michele Savoia  of  Dish Osteria and Bar shares a recipe that’s traditional Sicilian fare.

INGREDIENTS

•  About 2 lb of Dried Salted Cod Fish (Baccalà) soaked in water for about 2 days, changing the water a couple of times a day. If available you can use presoaked Baccalà. 

•  1 lb Yukon Gold Potatoes

•  1 lb Diced Tomato with their juices

•  1 large Onion

•  6 cloves of Garlic

•  2 Bay Leaves

•  ½ C quartered, pitted, Sicilian Green Olives

•  ¼ C Brined Capers

•  ½ C Parsley

•  Water as needed

•  Extra-virgin Olive Oil

•  Salt and pepper

DIRECTIONS

1.  After soaking and draining the Baccalà, rinse and cut into small chunks, about 3x2 inches, and set aside.

2.  Peel potatoes and cook them in lightly salted water until they are slightly tender but not fully cooked. Drain, cut in irregular pieces about 1 ½ inch and set aside.

3.  Peel and quarter onions, then slice about ¼ inch thick.

4.  In a rondeau add olive oil and cook onions and garlic until fragrant and translucent.

5.  Add the Baccalà pieces and after a few minutes turn them over. 

6.  Sprinkle with ½ of the parsley, add the potatoes, tomatoes, olives and capers, and as much water as needed to cover the Baccalà. 

7.  Cook for about 15-20 minutes or until the potatoes are cooked. 

8.  Serve in a bowl and add the rest of the parsley. Serve with a slice of grilled bread on the side. 

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