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
- 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.
- 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.
- Bring a large pot of water to a boil.
- 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.
- Meanwhile, cook pasta in a large pot of boiling salted water until al dente. Drain well.
- 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.