Baccalà alla Siciliana (Sicilian-Style Salt Cod)
Recipe courtesy of Eataly
Yield: 4-6 servings
Heat the olive oil over a medium-high heat in a large skillet, then add the onion and garlic, and stir frequently, until the onion is lightly browned, for about 3 to 4 minutes. Remove the skillet from the heat and add the tomatoes, olives, water, capers, oregano and a generous pinch of crushed red pepper flakes. Stir to combine.
Lightly season the cod on both sides with salt and pepper. Place the fish in the skillet in a single layer on top of the tomato mixture.
Return the skillet to medium-high heat, cover, and cook for 3 minutes. Turn the cod, cover, and continue to cook for another 2 to 3 minutes, until the fish is cooked all the way through.
Place each piece of cod on a plate, and top it with the tomato mixture. Serve immediately.
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You can purchase some of the ingredients to make this recipe from our partners EATALY.COM:
Sundried tomatoes in olive oil Peeled San Marzano tomatoes Pitted olives Capers
