Italian Baccalà Recipe: Salted Codfish Made Easy

Baccalà recipe is one of those traditional Italian dishes that instantly transports you to the heart of Italy. I still remember the first time I prepared this recipe the savory aroma of salted cod gently simmering in olive oil, garlic, and tomatoes filled my kitchen with warmth and nostalgia. The taste was unlike anything else: soft, flavorful, and truly comforting.

This dish isn’t just food; it’s an experience. Over the years, I’ve tried many versions of Baccalà, but the authentic Italian method has a rustic charm that feels timeless. The blend of sea-salted cod, rich olive oil, and simple Mediterranean ingredients creates a flavor so balanced that every bite tells a story of Italian tradition and passion. If you love exploring unique and hearty seafood dishes, this recipe deserves a special place in your kitchen.

History of Baccalà Recipe

Baccalà has deep roots in Italian and Portuguese cuisine, dating back to the 15th century when sailors discovered the technique of preserving fish using salt. This allowed cod to last for months on long voyages without refrigeration. The name “Baccalà” itself refers to salted codfish, which became a staple in Mediterranean diets because it was affordable, nutritious, and easy to store.

Over time, each Italian region developed its own version of the Baccalà recipe from Baccalà alla Vicentina in Northern Italy to Baccalà alla Napoletana in the South. Despite these regional variations, one thing remains constant: the simplicity and soulfulness of this dish. Today, Baccalà symbolizes both Italian heritage and culinary wisdom passed down through generations.

What is Baccalà?

Baccalà is a term used for salt-cured codfish. It’s not a type of fish, but rather a method of preservation. Fresh cod is heavily salted and dried to extend its shelf life. When you’re ready to cook it, the fish must be soaked in water for one to three days to remove the excess salt and rehydrate it.

This process not only preserves the fish but also gives it a firm yet delicate texture and a distinctive flavor that can’t be replicated with fresh fish. Baccalà can be used in a variety of recipes stewed, baked, or fried making it a versatile choice for seafood lovers.

Why Try Baccalà Recipe

There’s a reason why Baccalà has been loved for centuries. It’s flavorful, rich in protein, and incredibly satisfying. Unlike many modern seafood dishes that rely on complex ingredients, Baccalà embraces simplicity olive oil, garlic, onions, and tomatoes work together in perfect harmony.

Moreover, this dish fits every occasion. Whether it’s a cozy family dinner or a festive Christmas meal, Baccalà brings a sense of tradition to your table. It’s also a great option for those who want a nutritious, wholesome, and protein-packed meal that feels indulgent yet healthy.

Equipment Needed

To prepare this authentic Baccalà recipe, you don’t need fancy tools. Here’s what you’ll require:

• Large bowl: For soaking the salted cod.
• Sharp knife: To cut the fish into pieces.
• Colander: To drain water after soaking.
• Large skillet or pan: For cooking the fish with vegetables.
• Wooden spoon: To stir gently without breaking the fish.
• Measuring cups and spoons: For precise ingredient ratios.

A simple kitchen setup is all it takes to make this dish shine. The focus is always on the freshness and balance of ingredients.

Ingredients of Baccalà

Here’s the complete list of ingredients you’ll need to make the perfect Baccalà:

• 500g salted cod (Baccalà), soaked and desalted
• 3 tablespoons extra virgin olive oil
• 2 cloves garlic, minced
• 1 medium onion, finely chopped
• 400g canned tomatoes (crushed or diced)
• 1 cup water or fish broth
• 1 teaspoon black pepper
• 1 teaspoon red chili flakes (optional)
• ½ teaspoon dried oregano
• 2 tablespoons chopped parsley
• Salt (only if needed, as the fish already contains salt)

Each ingredient contributes to the layered flavors of this recipe earthy olive oil, sweet tomatoes, and the mild saltiness of the codfish create a balance that defines authentic Italian comfort food.

Cook Baccalà Like a Pro: Step-by-Step Instructions

1. Soak the Baccalà: Before cooking, the most important step is to soak the fish. Place your salted cod in a large bowl filled with cold water. Let it soak for at least 24 to 48 hours, changing the water every 8 hours. This removes the excess salt and rehydrates the fish.

2. Prepare the Base: Heat olive oil in a large skillet over medium flame. Add minced garlic and chopped onion. Sauté until the onions become translucent and the garlic releases its aroma.

3. Add Tomatoes and Seasonings: Add the crushed tomatoes, oregano, and black pepper. Stir well and let it simmer for about 10 minutes until the sauce thickens slightly.

4. Add the Fish: Gently add the soaked Baccalà pieces to the sauce. Pour in the water or fish broth, cover the pan, and let it cook on low heat for 20–25 minutes. Avoid stirring too much to keep the fish pieces intact.

5. Final Touches: Once the fish turns tender and flakes easily, remove the lid and let the sauce reduce to your desired consistency. Sprinkle freshly chopped parsley on top before serving.

This recipe requires patience, but the results are absolutely worth it. The long soaking process ensures the perfect flavor balance.

Nutrition Information

A serving of Baccalà (approx. 200g) provides:

• Calories: 250
• Protein: 35g
• Fat: 8g
• Carbohydrates: 6g
• Sodium: Low (after soaking)
• Rich in Omega-3 fatty acids and Vitamin D

This makes Baccalà a healthy choice for those focusing on heart health and muscle recovery.

How to Serve Baccalà

Serve your Baccalà warm with a drizzle of extra virgin olive oil. It pairs beautifully with crusty bread, mashed potatoes, or a side of roasted vegetables. In Italy, it’s often enjoyed with a glass of white wine like Pinot Grigio for a perfect dining experience.

Benefits of This Recipe

Baccalà isn’t just delicious it’s incredibly nutritious.The codfish is a great source of lean protein and essential fatty acids that promote heart health. It’s also low in fat and rich in vitamins like B12 and D. Eating this dish regularly can support strong muscles, boost immunity, and improve overall wellness.

FAQs

1. How long do you soak Baccalà before cooking?

Typically 24–48 hours, changing the water every 8 hours to remove excess salt.

2. Can I use fresh cod instead of salted cod?

You can, but the flavor and texture won’t be the same. Salted cod gives a unique richness to the dish.

3. What is the best Baccalà recipe variation?

Baccalà alla Vicentina and Baccalà alla Napoletana are two of the most popular and flavorful versions.

4. How to make salt cod at home?

Coat fresh cod with coarse sea salt and refrigerate it for 48 hours. Rinse and dry it completely before storing.

5. Can Baccalà be stored after cooking?

Yes, you can refrigerate it in an airtight container for up to 3 days. The flavors often improve overnight.

Conclusion

In conclusion, Baccalà recipe is more than a meal it’s a timeless connection to Italian culture and tradition. Its simplicity, depth of flavor, and health benefits make it a must-try dish for seafood enthusiasts around the world. Whether you’re cooking it for the first time or reliving an old memory, Baccalà will always offer a comforting, flavorful experience that stands the test of time.