From Our Food and Drink Archives

Salt Cod, Charred Broccoli and Herb Pasta

It's incredibly easy to put this pasta together any night of the week. Plan to soak the cod a day (or even a few) in advance.


½ lb (250 g) salt cod (soaked for 1 to 3 days, see instructions below)
4 cups (1 L) broccoli florets
½ cup (125 mL) extra-virgin olive oil, plus more for garnish (optional)
4 cloves garlic, chopped
2 tbsp (30 mL) dry white wine
¾ cup (175 mL) cherry tomatoes, quartered
1 lb (500 g) spaghetti, preferably fresh and homemade
⅓ cup (80 mL) coarsely chopped parsley
4 basil leaves, shredded
6 to 8 oregano leaves, finely chopped
1 tsp (5 mL) chopped thyme leaves
1 tsp (5 mL) finely grated lemon zest
Generous pinches pepper
Generous pinches chili flakes or 1 fresh chili, finely chopped 


  1. Cover fish with water. Cover and refrigerate until softened and pleasantly salty (taste a small piece to check), refreshing water at least a few times, for at least 24 hours or for up to 3 days. 
  2. Set a large frying pan over high heat. Add broccoli and cook until charred, 5 to 8 minutes. Set aside. Let pan cool, then wipe out.
  3. Bring a large pot of water to a boil.
  4. Using your hands, shred fish. Heat olive oil in another large skillet over medium-low heat. Add garlic. Cook, stirring often, until lightly golden, about 5 minutes. Add fish and wine. Cover and cook, stirring occasionally and adjusting heat as needed, until fish is tender, about 20 minutes. Tumble in charred broccoli, then tomatoes. Cook until saucy, 5 to 8 minutes. Remove from heat.
  5. Meanwhile, cook pasta in a large pot of boiling salted water until al dente. Drain well.
  6. Turn pasta into frying pan with fish mixture. Add parsley, basil, oregano, thyme, lemon zest and pepper. Toss to coat. Sprinkle with chili flakes. Drizzle with a little more olive oil, if you like.
Makes 4 servings