Baccalà

About This Recipe

Baccalà is salt-cured cod, a centuries-old preserved fish that's a pillar of Italian cooking, especially around the holidays and during Lent. Before cooking, the stiff, salt-packed fillets must be soaked in cold water for one to three days to rehydrate the flesh and draw out the salt, transforming them into tender, flaky cod. This version, in the southern Italian style, braises the cod with tomatoes, garlic, olives, capers, and a touch of chili into a rich, savory stew bright with Mediterranean flavor. The fish absorbs the sauce while keeping its meaty bite, and the olives and capers add salty depth. Served with crusty bread or polenta, baccalà is humble, deeply flavorful comfort food that turns a preserved pantry staple into a memorable meal.

Ingredients

Serves 4

• 600 gsalt cod (baccalà)(soaked and desalted)
• 400 gcanned plum tomatoes(crushed)
• 4 clovesgarlic(sliced)
• 1 smallonion(chopped)
• 80 gblack olives(pitted)
• 2 tbspcapers(rinsed)
• 4 tbspextra virgin olive oil
• 1/2 tspred pepper flakes
• 1/4 cupflat-leaf parsley(chopped)
• 2 tbspflour(for dredging, optional)

Instructions

1. 1

   Soak the cod

   Soak the salt cod in cold water in the refrigerator for 24 to 48 hours, changing the water several times daily. This rehydrates the fish and removes excess salt; taste a small piece to confirm it's no longer overly salty.

   Frequent water changes are essential for properly desalting.

2. 2

   Prep the cod

   Drain and pat the desalted cod dry, then cut it into large, even pieces, removing any bones or skin if preferred. Lightly dredge in flour if you want a slightly thicker sauce and seared edges.

3. 3

   Sear lightly

   Heat half the olive oil in a wide pan and sear the cod pieces briefly on both sides until lightly golden, about 2 minutes per side. Remove and set aside; it will finish cooking in the sauce.

   Handle gently so the flaky fish doesn't break apart.

4. 4

   Build the sauce

   In the same pan, soften the onion and garlic in the remaining oil, add the chili flakes, then pour in the crushed tomatoes. Simmer 10 minutes until the sauce thickens and the raw tomato edge mellows.

5. 5

   Add olives and capers

   Stir the olives and capers into the sauce, tasting before adding any salt since both are already salty and the cod retains some seasoning. Simmer another 5 minutes to meld the flavors.

6. 6

   Braise the cod

   Nestle the cod pieces into the sauce, spoon some over the top, cover, and braise gently for 12 to 15 minutes until the fish is tender and flakes easily. Avoid stirring so the pieces stay intact.

7. 7

   Finish and serve

   Scatter chopped parsley over the top and drizzle with a little raw olive oil. Serve hot with crusty bread or soft polenta to soak up the savory tomato sauce.

   A final drizzle of good olive oil lifts the whole dish.

Variations

• •

  Add boiled potatoes to the braise for a heartier one-pot meal.

• •

  Stir in raisins and pine nuts for a Sicilian sweet-savory version.

• •

  Use a creamy white wine and milk braise for baccalà alla vicentina style.

• •

  Add diced bell peppers for extra sweetness and color.

Storage

Refrigerate up to 3 days; the flavor deepens overnight. Reheat gently to avoid breaking up the delicate fish.

Frequently Asked Questions