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Pan-Fry

Baccala with Potatoes and Olives
Ingredients
This recipe requires the salt cod to be soaked for one to two days before cooking.
1 lb. boneless salt cod fillets
2 Tbsp. olive oil
1 yellow onion, finely chopped
1/2 tsp. dried oregano
1/4 tsp. red pepper flakes
2 cups low-sodium chicken broth
1 (14.5-oz.) can diced tomatoes
1 lb. yellow potatoes, peeled and cut into 1" pieces
1/2 cup pitted kalamata olives, coarsely chopped
3 Tbsp. chopped fresh parsley
Salt and pepper
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Baccala with Potatoes and Olives

Baccala with Potatoes and Olives

Baccala with Potatoes and Olives
  • Servings:Serves 4
  • Prep Time:20 minutes
  • Cook Time:30 minutes
directions
1. Rinse salt cod well, then place in a large bowl and cover by at least 2" with cold water. Soak cod in refrigerator at least 24 hours and up to 2 days, changing water at least once per day. Drain and pat dry, then remove skin (if needed) and check for small bones. Cut into 1" pieces and set aside.
2. Heat oil in a large skillet over medium until shimmering. Add onion and cook, stirring occasionally, until softened, 6 to 8 minutes. Stir in oregano and red pepper flakes and cook 30 seconds, then add broth, tomatoes, and potatoes and bring to a simmer.
3. Add cod, then cover partially and cook, stirring occasionally, until potatoes are tender and fish flakes apart easily, about 20 minutes. Stir in olives and parsley and season with salt and pepper to taste before serving.
Source: Hannaford fresh Magazine, December 2021
 
 
 
 
 
 
 
 
 
 
 
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