Hank Shaw's Stewed Salt Cod Amalfi

January 24, 2017

This is a total comfort food dish largely made with items from the pantry -- including baccala, as the Italians call salt cod. You need to soak the dried, salted cod for 1-2 days, changing the water, before you make this recipe. What makes it is a fruity white wine, good olive oil and quality garlic. The chickpeas give it heft. This recipe serves 2 but can easily be doubled.


  • 1/2 lb pre-soaked salt cod
  • 1 can chickpeas
  • 1 chopped medium onion
  • 3 chopped garlic cloves
  • 1/2 t. dried thyme
  • 1 T. tomato paste
  • 1 pint tomato sauce
  • 3 T olive oil
  • 1 cup fruity white wine (like a Riesling or Gewurztraminer)
  • 1 t. hot chile flakes
  • 3 T small capers
  • Salt
  • 1/4 cup finely chopped parsley

Slice the salt cod into large pieces, about 2 inches across.

Heat a deep, wide pan over medium heat for a minute or two and add the olive oil. When it gets hot, add the onion and saute until it begins to brown.
Add the garlic, thyme, chile flakes and a little salt, then cook for 2-3 minutes, stirring occasionally.

Add the wine, turn up the heat and let this boil furiously until it is reduced by half.
Add the tomato paste, tomato sauce and capers and mix well. Cover and let this simmer for 15 minutes.

Add the salt cod and cover with the sauce. Let this cook another 15 minutes.
Add the canned chickpeas and the parsley, mix well, cover and turn off the heat. Let this site for 5 minutes.

Serve in bowls with some crusty bread and a glass of the same white wine you used.

Source: About Food

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