1 pound baccala (dried salted codfish)
1 Tbsp extra virgin olive oil
3 or 4 cloves garlic, finely minced
1 red onion, cut lengthwise into thin slices
1 red bell pepper, roasted over a flame, peeled, seeded and cut into thin
2-3 tsp. capers, drained and lightly rinsed
10-12 oil-cured ripe olives, pitted and coarsely minced
parsley sprigs and lemon wedges for garnish
Soak the baccala for 48 hours, changing the water every 8 hours to remove
the excess salt from the curing process. Heat oil in a deep skillet over
medium heat. Add garlic and onion and sauté for 2-3 minutes. Add bell
pepper, capers and olives and cook for 2-3 minutes. Spread vegetables
evenly over bottom of the skillet. Cut baccala into 4 equal portions.
Place on top of the vegetables and add about 1/8 inch of water. Cover and
steam over medium heat about 10 minutes, until baccala is tender and flakes
easily. and liquid has evaporated. Gently transfer fish to a serving
platter and top with cooked vegetables. Serve immediately, garnished with
parsley and lemon wedges. Makes 4 servings.
From: Cooking the Whole Foods Way by Christina Pirello.