👨‍🍳 作り方

1. 1

   Soak the salt cod in cold water for at least 24 hours, changing the water 2-3 times. This process removes excess salt.

2. 2

   Drain the cod, rinse it, and pat it dry. Remove any skin and bones, then cut the fish into large chunks.

3. 3

   In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the sliced onions and cook until softened and translucent, about 8-10 minutes.

4. 4

   Add the minced garlic and cook for another minute until fragrant.

5. 5

   Pour in the white wine and let it simmer for 2-3 minutes, scraping up any browned bits from the bottom of the pot.

6. 6

   Add the crushed tomatoes, bay leaf, and half of the chopped parsley. Season with salt and pepper, keeping in mind the cod is already salty.

7. 7

   Gently place the cod chunks into the tomato sauce. Add the olives, if using. Bring to a gentle simmer, then cover and cook for 20-25 minutes, or until the cod is cooked through and flakes easily.

8. 8

   Remove the bay leaf. Garnish with the remaining fresh parsley and serve hot.

   💡 プロのコツ: This dish is excellent served with crusty bread for dipping.