Like so many other cultures that have traditionally relied on salt cod, that of the Basque region of Spain and France still cherishes the flavor. This stew is one of the region’s best-known dishes, and it’s a good one. Like most stews, it’s terrific when made a day ahead of time and reheated. Serve with rice or crusty bread or boiled potato.

　　

Ingredients

makes 4 servings

　　1 pound boneless salt cod, soaked and cooked (page 245)

　　Extra virgin olive oil for frying

　　Flour for dredging

　　3 garlic cloves, minced

　　1 large onion, diced

　　2 large tomatoes, cored and chopped

　　1 cup dry white wine or water, more or less

　　1 tablespoon drained capers

　　1 bay leaf

　　Pinch of cayenne

　　Salt and black pepper to taste

　　Chopped fresh parsley leaves for garnish

　　

Step 1

Drain the salt cod and pick out any stray bones or pieces of skin, then cut into bite-sized pieces. Heat enough oil to liberally coat the bottom of a large skillet over medium-high heat; dredge the cod in the flour, then add to the skillet. Cook, turning once, until lightly browned and crisp, about 5 minutes. Remove with a slotted spoon and set aside.

　　

Step 2

Wipe or rinse out the pan; return it to the stove over medium heat and add 2 tablespoons olive oil. A minute later, add the garlic and onion and cook, stirring occasionally, until the garlic softens, about 5 minutes; leave the onion fairly crisp. Stir in the tomatoes, wine, capers, bay leaf, and cayenne.

　　

Step 3

Adjust the heat so the mixture simmers steadily; add the cod and cook, uncovered, for about 45 minutes or until the fish is quite tender. Add more water if necessary; the mixture should not dry out but have the texture of a tomato sauce. When the fish is ready, taste and adjust the seasoning, garnish, and serve hot or warm. (You can prepare the dish and let it sit for a couple of hours or cover and refrigerate for up to a day before reheating and serving.)

　　

Bacalao with Eggplant

Step 4

In step 2, add 1 pound small eggplants, trimmed and cubed, to the skillet with the tomatoes.

　　The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved.MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.