Bacala in Tomato-Caper Sauce

Written by on in Dinner

This is one of my dishes for my traditional Christmas Eve Feast of the Seven Fishes. Don’t be scared of salted cod. It’s a simple process to remove the salt, and transform the fish into a tasty dish.

Bacala in Tomato-Caper Sauce
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Bacala in Tomato-Caper Sauce

Recipe by The Cooking LawyerCourse: DinnerCuisine: ItalianDifficulty: Easy
Servings

4

servings
Cooking time

1

hour 

Ingredients

  • 1/2 pounds salted cod / bacala

  • 1 quart of whole milk

  • 28 oz. can of San Marzano tomatoes

  • 1 onion, diced

  • 1 leek, diced

  • 2 TBS kalamata olives

  • 1 TBS capers, rinsed and chopped

  • 2 tsp red pepper flakes

  • 1/2 cup chopped parsley (fresh)

Directions

  • Instructions for 3-5 Days in advance of serving
  • You need to desalinate the cod. Begin by placing the cod in a marinating dish with a lid. Pour enough milk so that your cod is fully covered.
  • Each day, change the milk.
  • Day of instructions
  • Dice the onion and leek.
  • Spray a sauce pot with non-stick cooking spray. Saute the onion and leek until translucent.
  • Add can of San Marzano tomatoes. Cook over medium heat for 20 minutes.
  • Add red pepper flakes, capers, and olives. Keep cooking for another 15 minutes.
  • Add sauce to a baking dish. Half-hour before dinner, cut the cod into serving-sized pieces. Nestle the cod into the tomato sauce.
  • Bake for 20 minutes. Add parsley and serve.

Notes

  • This dish is part of my feast of the Seven Fishes, a Christmas Eve tradition.

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