Baccalà is codfish that has been cured and dried using a large amount of salt. This method of curing fish was and still is used for preserving it for several months. Before using the baccalà, it needs to be soaked for 3 days, changing the water every day, to remove the salt and reconstitute it. My mother used to boil the baccalà before baking or frying to remove even more of the salt, but I only do this when using the baccalà in a salad.

Serves 4

Ingredients 
1 1/4 lb of dried, salted cod (baccalà)
1 small onion, sliced
2 small potatoes, sliced thinly
1 small green bell pepper, sliced
2 cloves of garlic, chopped
2-3 sprigs of fresh parsley, chopped
1/4 tsp dried thyme
olive oil
salt
lemon juice

1. Preheat oven to 400°F.
2. In a glass or oven-proof pan, spread a tablespoon of olive oil and place the onions, potatoes and green pepper in it and mix.
3. Cut up the salted cod into medium size pieces and mix with the vegetables.
4. Add the garlic and parsley. Sprinkle thyme and some lemon juice, then drizzle with olive oil.
5. Cover the pan with aluminum foil and bake for 1 hour, removing the foil for the last 10 minutes.
6. Sprinkle salt if necessary – sometimes all the salt is removed when soaking the baccalà for so many days.

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