Salt cod with olives and capers

Cod is a fish from northern Europe that finds its place in the gastronomic traditions of many - if not all - Italian regions. Today I suggest a method of serving it which is both fast and very tasty. However, don't forget, if you are preparing salt cod, to leave it to soak in cold water for 72 hours beforehand. It doesn't take much more effort, thereafter, to make this recipe: who, after all, doesn't have a few capers and olives in the store cupboard practically all year round?


  • salted cod 500 grams Frozen or previously soaked in water
  • onions Quarter of a white onion
  • anchovies A few fillets of anchovy in oil
  • black olives 2 tablespoons of black olives
  • capers A tablespoon of capers in vinegar
  • parsley A small bunch of fresh parsley
  • white wine Half a glass of white wine
20 minutes Total time
20 minutes Active time
Serves 2 persons
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Heat the anchovies and thinly sliced onion in a frying pan with a tablespoon of extra virgin olive oil. When the onion is completely softened and the anchovies are dissolved, stir well with a wooden spoon and add the pieces of salt cod. Let it absorb the flavours for 5 minutes per side. Pour a large glass of dry white wine into the pan, let it bubble away briefly, then remove the cod and set aside in a warm place. Add the capers, black olives and parsley to the frying pan. Let the sauce reduce and develop its flavours, season, then serve the salt cod with plenty of the sauce.

If you can't do without a dash of colour in your cookery, feel free to add some quartered cherry tomatoes to this recipe
Salt cod is known as 'baccalà' in Italy, and has a similar root in many other languages; if simply dried, however, it is known as 'stoccafisso' or 'stockfish'.

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