Ricette di Sicilia

Name: Sicilian Salt Cod with Olives
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Yield: Serves 4
Cuisine: Sicilian
Ingredients: 800 g soaked salt cod; 500 g tinned peeled tomatoes; 50 g pitted black olives; 50 g pitted green olives; 40 g Pantelleria capers, rinsed; 4 anchovy fillets in oil; Plain flour; 1 onion; 1 garlic clove; Extra virgin olive oil; Salt; Freshly ground black pepper

Cibo, cultura e tradizioni siciliane

Sicilian Salt Cod with Olives

A warmly spiced, slow-cooked salt cod dish from Sicily, enriched with tomatoes, capers and a generous handful of olives - perfect for a comforting winter meal.

Author: Anna Marino • Published on: February 8, 2017

Categories: Main Courses

Tags: anchovies garlic salt cod capers onions flour extra virgin olive oil black pepper tomatoes salt

⏱️

Prep Time

15 minutes

🔥

Cook Time

1 hour and 10 minutes

👥

Serve

Serves 4

📊

Difficulty

Medium

💰 Moderate

🗓️ Winter

⭐ 4.7/5

🛒 Ingredients

✓ 800 g soaked salt cod

✓ 500 g tinned peeled tomatoes

✓ 50 g pitted black olives

✓ 50 g pitted green olives

✓ 40 g Pantelleria capers, rinsed

✓ 4 anchovy fillets in oil

✓ Plain flour

✓ 1 onion

✓ 1 garlic clove

✓ Extra virgin olive oil

✓ Salt

✓ Freshly ground black pepper

📊 Nutritional Information

Calories

350 kcal

Protein

30 g

Fat

18 g

Carbohydrates

15 g

Fiber

3 g

Sugars

5 g

Sodium

640 mg

There’s something irresistibly soulful about Sicilian cooking, and this salt cod with olives is no exception. It’s a dish steeped in tradition, the kind that fills the kitchen with the aroma of simmering tomatoes, briny capers and silky olive oil - the sort of scent that makes everyone wander in, asking when supper will be ready.

Inspired by the recipes lovingly passed down through Sicilian families, Anna Marino shares a comforting winter favourite that brings the island’s bold flavours straight to your table. The tender pieces of salt cod soak up a rich sauce of tomatoes, olives and anchovies, creating a warming plate that’s wonderfully rustic and unfussy.

Best enjoyed with good company and a chilled glass of Sicilian white wine, this dish offers a little escape to the Mediterranean, even on the coldest British evening.

👨‍🍳 Preparation

1

Place the soaked salt cod in a pot, cover with water and simmer gently for about 20 minutes.
2

Drain the cod, remove any bones, cut into chunks, pat dry and dust lightly with flour, shaking off the excess.
3

Heat a generous amount of olive oil in a frying pan and fry the cod pieces until golden.
4

Transfer the fried cod to kitchen paper to absorb any excess oil.
5

In a separate casserole pot, gently sauté the chopped onion and crushed garlic in a little olive oil until soft and golden.
6

Add the fried cod pieces and stir carefully to coat them in the aromatic base.
7

Pour in the tomatoes, olives, rinsed capers and anchovies, stirring to combine.
8

Break up the tomatoes with a spoon, season with salt and freshly ground black pepper, then cook on a low heat for about 15 minutes, stirring occasionally.
9

Serve the salt cod with olives piping hot.

💡 Tips and Variations

For a touch of heat, stir in some finely chopped fresh chilli. If you prefer a milder profile, use only green olives for a softer, fruitier flavour.

📦 Storage

• Store the cooked dish in an airtight container in the fridge for up to 2 days.
• Reheat gently over low heat before serving to preserve the texture and flavours.
• Avoid freezing, as the cod’s texture may become compromised.

🍷 Pairing

This Sicilian salt cod pairs beautifully with a crisp local white wine such as Ansonica, whose subtle savouriness brings balance to the rich tomato and olive sauce.

Thank you for joining in on this little culinary journey to Sicily. Give the recipe a try, savour its warmth and let us know how it turns out in your kitchen. Enjoy every spoonful.