Baccalà alla Vicentina

Ingredients

• 1 lb salted cod
• 2 medium onions
• 2 large tomatoes
• 1 cup olive oil
• 1 cup white wine
• 1 cup parsley
• 3 cloves garlic
• 1 teaspoon black pepper
• 2 leaves bay leaves
• 2 cups water

Instructions

1. 1

   Soak the salted cod in cold water for 24-48 hours, changing the water every 8 hours to remove excess salt.

2. 2

   After soaking, drain and rinse the cod, then cut it into large pieces.

3. 3

   In a large skillet, heat 1/4 cup of olive oil over medium heat. Add the sliced onions and cook for about 10 minutes, stirring occasionally, until they are soft and translucent.

4. 4

   Add minced garlic and cook for an additional 2 minutes until fragrant.

5. 5

   Stir in the chopped tomatoes and cook for another 5 minutes until they start to break down.

6. 6

   Add the soaked cod pieces to the skillet, followed by white wine, black pepper, bay leaves, and water. Bring to a gentle simmer.

7. 7

   Cover the skillet and reduce the heat to low. Let it cook for 45 minutes, stirring occasionally, until the cod is tender and the flavors meld together.

8. 8

   Once cooked, remove from heat and stir in chopped parsley. Adjust seasoning if necessary.

9. 9

   Serve hot, drizzling with the remaining olive oil and garnishing with additional parsley if desired.