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Salt cod stewed with tomatoes, olives, and capers in the Livorno style. This high protein mediterranean family dinner is fresh, flavorful, and supports a dash diet or lower cholesterol plan.
Heat 3 tbsp olive oil in a large sauté pan over medium heat. Add sliced onion and cook, stirring occasionally, for 7–8 minutes until soft and translucent with a hint of golden caramelization.
Add minced garlic and cook for 1 minute, just until fragrant, taking care not to brown it.
Stir in the crushed tomatoes along with their juices, olives, and rinsed capers. Raise heat to medium-high and bring to a gentle simmer.
Reduce heat to maintain a lively but gentle simmer and cook uncovered for 15–20 minutes, stirring occasionally, until the sauce thickens slightly.
Nestle the soaked baccalà pieces into the sauce in a single layer. Reduce the heat to low, cover, and cook for 15–18 minutes, flipping the fish once halfway, until the cod flakes easily but remains moist.
Season with black pepper to taste. Turn off the heat, sprinkle chopped parsley over the top, and let rest 3 minutes before serving. Spoon sauce over each piece for extra flavor.
