Yield:10-12 as an appetizer or 6 as a main course 1x
1 pound salt cod
2 tablespoons olive oil, plus more for brushinghj;h;h
1 onion, diced
2 cloves garlic, chopped
2 tomatoes, chopped
1 cup halved, large pimento-stuffed green olives
1/4 cup capers, rinsed and chopped
3 large pickled jalapeños, sliced
pinch ground cloves
1/2 teaspoon ground black pepper
1/2 cup chopped Italian parsley
Soak cod in a large bowl of cold water for 24 hours, changing water several times.
Drain cod and slice into 1/4-inch thick slices, removing any skin or bone. Place in a medium saucepan, cover with cold water and boil over high heat until tender, about 5 minutes. Drain and set aside.
Heat oven to 425°F. Slice baguette into 1/4-inch thick slices and lay them on a baking sheet. Brush both sides with olive oil and bake until golden and toasted, about 10 minutes. Remove and set aside.
Heat the 2 tablespoons of oil in a large frying pan over medium heat. Add onions and cook until starting to become tender, about 5 minutes. Add garlic and cook another minute or two then add the cod and tomatoes and cover. Cook about 10 minutes at a gentle simmer, then add olives, capers, clove, black pepper, and jalapeños. Simmer another 5 minutes.
Stir in parsley, taste for salt and pepper, and serve immediately with baguette slices.