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Cod Stew “Ghiotta Style” Episode #8
Serves 6


3 Lbs. or 1.5 Kg. salted Cod; soaked 4-5 days, making sure to
change water daily to remove all the salt
½ cup or 125 ml. extra virgin olive oil
2 cloves garlic, minced
¾ cup or ___gr. onions, finely chopped
6-7 medium tomato’s . peeled and chopped
4 to 5 leaves basil, shredded
3 oz. or 100 gr. black olives, pitted
3 Tbsp. capers
2 Tbsp. parsley, chopped
salt and pepper


1. Remove cod from water and cut in 1 ½” cubes and set aside.

2. In a skillet over medium high heat add extra virgin olive oil, chopped onions,
and minced garlic. Cook until the onions become translucent, about 4-5 minutes.

3. Add the peeled Tomato’s and basil and cook for 10 minutes. Then add the cod,
olives, capers and salt and pepper.

4. Bring to a boil and simmer until the cod is soft. Adjust to taste with salt and

5. Sprinkle with parsley and serve.

Note: This recipe can be prepared the day before!
This technique can be used for other fish filets.


Baccala Alla Ghiotta
Dosi per 6


3 Lb. Or 1.5 Kg Baccala salato: Messo a mollo per 4/5 giorni per dissalarlo
½ Tazza or 125 ml. extra ver. Olio Oliva
2 spicchi d’Aglio tritati
1 cipolla media tritata
6-7 pomodori pelati schiacciati
5- 6 foglie di basilico
3 oz. or 100 gr. olive nere snocciolate
3 cucchiai capperi
2 cucchiai prezzemolo tritato


1. Dopo aver dissalato il baccala tagliare a pezzi 3×3 cm.
2. In una padella con fuoco medio alto soffrigere la cipolla con l’aglio.
3. Poi aggiungere i pelati e il basilico cucinare per 10 minuti.

4. Aggiungere il baccala’ olive e capperi portare a ebollizine e cucinare fino che
il baccala sara tenero.

5. Tempo di cottura 45 minuti.

6. Servire con Patate Bollite.