Ingredients (Serves 4)

• 1½ lbs potatoes, peeled and cut into chunks
• 1½ cups tomato purée (passata)
• 1¾ lbs desalted baccalà (salted cod)
• ¾ cup all-purpose flour
• 1 medium onion, finely chopped
• ¼ cup extra-virgin olive oil
• 30 black olives, preferably pitted
• ½ cup dry white wine
• Salt, to taste
• Calabrian chili pepper, chopped (to taste; seeds removed to reduce heat)
• Water, as needed for stewing

Note: If starting with salted cod, soak it in cold water for 48 hours, changing the water 3 times per day.

Instructions

1. Desalt the Baccalà (if needed)
   Place the salted cod in a large bowl of cold water for 48 hours, changing the water three times a day. This ensures the cod becomes fully desalted and tender.
2. Prepare the Baccalà
   Drain the cod, pat it completely dry with paper towels, and cut it into medium-sized rectangles. Remove any bones with tweezers or a sharp knife.
3. Flour the Cod
   Spread the flour onto a large plate and dredge each piece of cod on all sides until evenly coated.
4. Sauté the Onion
   In a large skillet or sauté pan, heat the olive oil over medium heat. Add the chopped onion and cook until soft and golden.
5. Add the Cod and Deglaze
   Add the floured cod pieces to the pan. Pour in the white wine and let it evaporate completely.
   Add a ladle or two of water, cover, and simmer gently for 20 minutes.
6. Add the Potatoes and Olives
   Add the potato chunks to the pan, followed by the black olives.
7. Add Tomato and Chili Pepper
   Pour in the tomato purée and add the chopped Calabrian chili pepper (with seeds removed). Season lightly with salt—remember, the cod may still have residual salt.
8. Simmer
   Cover and cook over low heat for 25 minutes, adding a bit of water if needed. The finished dish should be stew-like (“in umido”), with tender potatoes and cod that flakes easily.
9. Serve
   Serve hot, with crusty bread to soak up the flavorful Calabrian sauce.