Salted Codfish with Leeks Recipe

Servings: 4

Tip: Handle the cod carefully so that the pieces remain as large as possible—do not shred it into the sauce. Serve with sliced, baked polenta.


  • 450 grams baccala (salt cod)
  • 120 milliliters extra virgin olive oil
  • 10 grams coarsely chopped garlic
  • 240 grams leek, halved lengthwise and sliced 6 millimeters (1/4 inch) thick
  • 75 grams chopped red onion
  • Red pepper flakes
  • 50 grams chopped parsley
  • 500 grams whole, canned tomatoes, puréed through a food mill
  • Salt and freshly ground black pepper


  1. Soak the codfish: Rinse the codfish, place it in a bowl, and add cold water to cover. Soak in the refrigerator for 48 hours, changing the water two to three times.
  2. Put the codfish in a large stockpot. Add fresh cold water to cover.
  3. Bring to a simmer over medium heat. Remove the cod carefully so as not to break it up too much; set aside. Discard the water.
  4. Meanwhile, combine the oil, garlic, leek, onion, a pinch of red pepper, 5 grams of parsley, and salt in a saucepan. Place over heat, cover, and cook until the leeks soften and begin to color, about 20 minutes.
  5. Add the tomato, salt, black pepper, another pinch of red pepper, and 250 milliliters water. Return to a simmer and cook for 2 minutes.
  6. Add the cod to the pan along with the remaining 45 grams parsley and 120 milliliters of water. Cover and simmer gently until the cod is tender, about 10 minutes.

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