Name: Sophie Grigson's Baccalà con Pomodoro e Olive
Yield: 4
Ingredients: 500g dried salt cod, soaked or 700g pre-soaked salt cod; 450g potatoes, peeled and cut into 5-6 cm chunks; 1 red onion, chopped; 2 cloves garlic, finely chopped; 1 dried red chilli, finely chopped; 3 tablespoons extra virgin olive oil; 300g cherry tomatoes; 100g green olives; A good handful of basil leaves, plus a few extra to finish; Salt and freshly ground black pepper

Method

Chef's Note:

The neat thing here is that the cod is poached in no more than a mess of cherry tomatoes and its own juices which ooze out and combine to produce a little lake of sauce. This makes it absolutely imperative that your baccalà is totally, thoroughly and comprehensively soaked. Get that right and you have a wonderfully southern Italian take on salt cod.

Step 1

If using dry, unsoaked salt cod, begin by rinsing off the surface salt under the cold tap. Place in a bowl or a plastic food box. Cover with cold water, seal and leave in the fridge to soak for at least 48 hours, changing the water at least 3 times, more often if you remember. Pull a little corner off the fish and taste. If it still seems over-salty, change the water again and leave for a few more hours. Drain and cut into chunky pieces, around 6cm across.

Step 2

Meanwhile, peel the potatoes and cut into 5cm chunks. Par-boil in salted water for 5 minutes and drain.

Step 3

Put the olive oil into a frying pan together with the onion, garlic and chilli. Cook over a gentle heat, stirring occasionally until the onion is tender and translucent. Add the tomatoes and most of the basil leaves, setting a few aside to garnish. Season with pepper but NO SALT.

Step 4

Stir, then cover and leave to cook for 10 minutes, stirring again once or twice. Now nestle the pieces of cod and the potatoes into the tomato sauce and scatter the olives amongst them. Cover the pan and let it simmer for another 10 minutes.

Step 5

Turn the pieces of cod and potato over and stir the juices back into the tomato goo, then cover again and cook for a final 5-10 minutes until the cod flakes easily and the potatoes are cooked through. Taste the sauce and adjust the seasoning, adding salt if needed. Garnish with the remaining basil leaves and serve.