Description
This authentic Italian baccalà recipe features tender salt cod simmered in a flavorful tomato sauce with olives and capers. Perfect for Christmas Eve, the Feast of the Seven Fishes, or any traditional Italian seafood dinner.
Ingredients
Units
Scale
- 2 pounds (900g) salt cod, soaked and drained
- 4 tablespoons extra virgin olive oil
- 1 medium yellow onion, finely chopped
- 4 garlic cloves, minced
- 1 can (28 ounces / 800g) crushed tomatoes
- 1 cup (150g) Kalamata olives, pitted and halved
- 2 tablespoons capers
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup fresh parsley, chopped
- Lemon wedges for serving
Instructions
- Soak the salt cod thoroughly. Place the baccalà 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. This process removes excess salt and helps restore the fish’s tender texture.
- Prepare the fish for cooking. Drain the cod well, pat dry with paper towels, inspect carefully for bones, and cut into evenly sized serving portions.
- Warm the olive oil. Heat the olive oil in a large skillet over medium heat until it shimmers gently but does not smoke.
- Cook the onions slowly. Add the chopped onion and sauté for approximately 5 minutes, stirring occasionally, until soft and translucent.
- Add the garlic. Stir in the minced garlic and cook briefly until fragrant, taking care not to burn it.
- Build the tomato sauce. Pour in the crushed tomatoes and stir thoroughly to combine with the onion and garlic mixture.
- Season the sauce. Add the olives, capers, oregano, red pepper flakes, and black pepper. Stir well and allow the flavors to blend.
- Simmer gently. Reduce the heat and cook the sauce for 15 minutes, stirring occasionally to prevent sticking.
- Add the baccalà. Carefully place the fish pieces into the sauce and spoon some of the sauce over each piece.
- Cook until tender. Cover partially and simmer gently for 20 to 25 minutes. The fish should become opaque and flake easily when tested with a fork.
- Finish the dish. Sprinkle chopped parsley over the top and allow the flavors to settle for several minutes.
- Serve immediately. Transfer to a serving platter and serve with lemon wedges and crusty bread.
Notes
Always taste the fish after soaking to determine whether additional soaking time is needed. Salt levels can vary significantly between brands. This recipe can be prepared one day in advance and reheated gently before serving. For the most authentic flavor, use high-quality Italian tomatoes and extra virgin olive oil. Fresh parsley and lemon provide important finishing touches that brighten the dish and balance its rich flavors.
- Prep Time: 30 minutes (plus soaking time)
- Cook Time: 45 minutes
- Category: Main dish
- Cuisine: Italian
Nutrition
- Calories: 310
- Sugar: 5g
- Sodium: 890mg
- Fat: 12g
- Carbohydrates: 11g
- Fiber: 3g
- Protein: 36g