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Salt cod prepared for Christmas Eve in various styles is Italy's most sacred holiday fish. This high protein mediterranean dish is central to family Vigilia celebrations nationwide.
Soak the salt cod in cold water for 24–48 hours, changing the water every 8 hours to remove excess salt.
Cut the soaked cod into 2-inch pieces. Peel and thickly slice potatoes; dice the onion.
In a large sauté pan, heat the olive oil over medium-low heat. Add garlic and onions; cook until onions are translucent but not browned, about 5 minutes.
Layer the potatoes, cod pieces, and tomatoes into the pan. Sprinkle with black pepper, capers, and parsley.
Cover and simmer gently on low heat for 35–45 minutes, occasionally spooning pan juices over the fish, until potatoes are tender and cod flakes easily. Adjust salt only if needed at the end to avoid over-seasoning.
