Baccalà al forno
Oven Roasted Salt Cod with Potatoes
Ingredients
- 1 kilo 2 lbs salt cod
- 500g 1 lb yellow-fleshed potatoes (or more if you need or want) peeled and thinly sliced
- 1-2 cloves garlic peeled and slightly crushed
- A handful of cherry or grape tomatoes halved
- A handful of black olives pitted
- A few sprigs of fresh parsley finely minced
- White wine
- Olive oil
- Salt and pepper
Instructions
- The day before you're planning on cooking, place the salt cod in a large bowl and cover entirely with water. Place in the fridge and leave for 24 hours, changing the water from time to time.
- Once the salt cod has soaked, remove it from the water and examine it for any stray bits of bone and remove them along with any skin. Cut the cod into serving pieces and pat dry.
- Grease a baking dish large enough to hold all the cod in one layer.
- In a large mixing bowl, toss the sliced potatoes with the garlic, parsley, salt, pepper and a good pour of olive oil, enough to coat the slices well.
- Lay out the potato slices to cover the bottom of the baking dish. (The potatoes can overlap a bit but don't pile them high.) Arrange the salt cod pieces on top of the potatoes, then place the tomatoes and black olives here and there around the salt cod, along with any extra potato slices.
- Drizzle on some white wine, just enough to wet the bottom of the dish, perhaps 4-5 tbsp worth. Top with the breadcrumbs and then drizzle over more olive oil.
- Bake in a hot (200C/400F) oven for about 30 minutes, or until the potatoes are tender and the top is golden brown. If need be, you can finish the dish off by running it under the broiler for a minute or two to brown the top.
- Serve hot