Authentic Italian Baccalà (Salt Cod) Recipe for the Feast of the Seven Fishes

Few dishes are as deeply connected to Italian Christmas traditions as Baccalà. This authentic baccalà recipe features tender salt cod slowly simmered in a rich tomato sauce with olives, capers, garlic, and olive oil. The result is a comforting and flavorful seafood dish that has been enjoyed for generations across Italy and Italian-American communities.

If you are looking for a traditional baccala recipe to serve during the Feast of the Seven Fishes or simply want to learn how to cook salt cod, this recipe is an excellent place to start. The ingredients are simple, the preparation is straightforward, and the flavors are unforgettable.

Baccalà may seem intimidating if you have never worked with salted cod before, but once properly soaked and prepared, it becomes one of the most delicious seafood dishes you can make. This classic Italian recipe is perfect for Christmas Eve, family gatherings, or any time you want to bring authentic Mediterranean flavors to your table.

What Is Baccalà?

Baccalà is the Italian name for salt-cured cod fish. Before refrigeration existed, salting fish was one of the most effective preservation methods available. The fish was heavily salted and dried, allowing it to be transported and stored for long periods.

Before cooking, the fish must be soaked in fresh water for several days. This process removes excess salt and helps rehydrate the fish, returning it to a tender texture.

Throughout Italy, there are many regional variations of baccalà dishes. One of the most popular is Baccalà alla Napoletana, a traditional Neapolitan preparation made with tomatoes, olives, capers, and olive oil. This version is especially common during Christmas Eve celebrations.

A Christmas Eve Tradition

For many Italian families, Christmas Eve is known as La Vigilia di Natale. On this special evening, seafood dishes traditionally replace meat, leading to the famous Feast of the Seven Fishes.

Baccalà has long been one of the most important dishes served during this celebration. Because salted cod could be preserved and transported easily, it became a staple ingredient throughout many regions of Italy.

Today, serving Italian baccalà remains a cherished holiday tradition. Whether enjoyed in Naples, Sicily, Rome, or Italian-American homes across the United States, this dish continues to bring families together every Christmas Eve.

Necessary Equipment

• Large bowl or food-safe container for soaking
• Sharp knife
• Cutting board
• Measuring cups and spoons
• Large skillet or sauté pan
• Wooden spoon
• Paper towels
• Serving platter

Key Ingredients & Substitutions

Salt cod (baccalà): 2 pounds (900g) properly soaked and drained. Traditional salt cod provides the authentic flavor and texture that define this recipe.

Extra virgin olive oil: 4 tablespoons add richness and help create the flavorful sauce. A high-quality Italian olive oil works best.

Yellow onion: 1 medium onion, finely chopped, provides sweetness and depth to balance the salty fish.

Garlic: 4 cloves minced for classic Mediterranean flavor. Fresh garlic is highly recommended.

Crushed tomatoes: 1 can (28 ounces / 800g) forms the base of the sauce. San Marzano tomatoes produce excellent results.

Kalamata olives: 1 cup (150g) pitted and halved, adding a rich briny flavor that complements the fish beautifully.

Capers: 2 tablespoons contribute a bright, salty bite that is essential to traditional Baccalà alla Napoletana.

Dried oregano: 1 teaspoon adds earthy Mediterranean flavor.

Red pepper flakes: ½ teaspoon for gentle heat. Adjust according to your preference.

Fresh parsley: ¼ cup chopped parsley adds freshness and color just before serving.

Black pepper: ½ teaspoon freshly ground.

Lemon wedges: For serving and adding brightness to the finished dish.

How to Make Baccalà

1. Soak the baccalà. Place the salted cod in a large bowl and cover completely with cold water. Refrigerate and change the water every 8 to 12 hours for 48 to 72 hours.
2. Prepare the fish. Drain the fish thoroughly, pat dry with paper towels, remove any visible bones, and cut into serving-sized pieces.
3. Heat the olive oil. Place a large skillet over medium heat and warm the olive oil.
4. Cook the onions. Add the chopped onion and cook for about 5 minutes until soft and translucent.
5. Add the garlic. Stir in the minced garlic and cook for about 30 seconds until fragrant.
6. Build the sauce. Add the crushed tomatoes and stir well to combine with the onions and garlic.
7. Season the mixture. Stir in the olives, capers, oregano, black pepper, and red pepper flakes.
8. Simmer the sauce. Reduce the heat to low and cook for about 15 minutes, allowing the flavors to develop.
9. Add the fish. Carefully place the baccalà pieces into the sauce and spoon some sauce over the top.
10. Cook gently. Cover partially and simmer for 20 to 25 minutes until the fish flakes easily with a fork.
11. Finish with parsley. Sprinkle fresh parsley over the dish immediately before serving.
12. Serve. Transfer to a serving platter and serve with lemon wedges and crusty bread.

Tips for the Best Baccalà

• Soak thoroughly: Properly soaking the fish is the most important step. Rushing this process can leave the fish overly salty.
• Change the water regularly: Fresh water helps remove excess salt more effectively and improves texture.
• Handle the fish gently: Rehydrated baccalà becomes delicate and can break apart if stirred aggressively.
• Taste before adding salt: The fish naturally contains salt, even after soaking. Additional salt is usually unnecessary.
• Use quality tomatoes: Good canned tomatoes significantly improve the flavor of the finished sauce.
• Cook slowly: Gentle simmering allows the fish to remain tender and absorb the flavors of the sauce.
• Serve with crusty bread: Fresh bread is perfect for soaking up every bit of the delicious sauce.

Serving Suggestions

This traditional baccalà recipe is wonderful served with warm crusty ciabatta bread, roasted potatoes, or creamy polenta. Many families enjoy it alongside other seafood dishes as part of a Feast of the Seven Fishes menu.

For a complete Italian meal, pair the dish with a simple green salad and a side of sautéed vegetables. The rich tomato sauce also pairs beautifully with rustic Italian bread for dipping.

A squeeze of fresh lemon just before serving adds brightness and balances the savory flavors of the salted cod.

Make-Ahead and Storage

Refrigerator: Store leftover baccalà in an airtight container for up to 3 days. The flavors often become even better the next day.

Freezer: Allow the dish to cool completely before freezing. Store in freezer-safe containers for up to 2 months.

Reheating: Reheat gently in a covered skillet over low heat until warmed through. Avoid boiling, as the fish can become tough.

Rehydrating Preparation: If preparing ahead, you can soak and rehydrate the baccalà up to one day before cooking. Keep it refrigerated until ready to use.

FAQ

Print