Step 1: Soak the Baccalà

The night before you plan to make this dish, soak the salted cod in cold water for 24-36 hours, changing the water every 6-8 hours to remove excess salt. This is essential to balance the flavors.

Step 2: Prep the Cod

After soaking, drain the cod and pat it dry with a paper towel. Cut the fish into chunks about 2 inches wide. Tip: If you notice any bones, carefully remove them now.

Step 3: Start the Sauce

Heat olive oil in a large skillet over medium heat. Add chopped onions and sauté until soft and translucent, about 5-7 minutes. Add the garlic and chili pepper (if using), and cook for another minute.

Step 4: Add Tomatoes and Simmer

Stir in the diced tomatoes, and season with salt and pepper. If you want to enhance the sauce’s flavor, pour in 1/2 cup of white wine and let it simmer until the alcohol evaporates (about 3 minutes).

Reduce the heat to low and let the sauce simmer uncovered for 15-20 minutes to thicken. Stir occasionally to prevent sticking.

Step 5: Cook the Cod

Place the cod chunks into the tomato sauce, making sure they're covered. Gently simmer for 15-20 minutes, turning the pieces halfway through. Be careful, as baccalà is delicate and can break apart easily.

Step 6: Add Olives and Capers

About 5 minutes before the cod is done, stir in the capers and olives. This adds a burst of briny flavor that complements the sweetness of the tomatoes.

Step 7: Final Touches

Once the cod is cooked through and flakes easily with a fork, remove from heat. Sprinkle with fresh parsley, and let the dish sit for 5 minutes before serving to allow the flavors to meld.