15 Italian Fall Recipes for Cozy Autumn Cooking
Authentic Italian baccala
Authentic Italian Baccala
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Authentic Italian Baccalà is salted cod that has been preserved with salt, giving the fish a wonderfully flaky texture and an intensely savory flavor that is never overly fishy. In Italy, baccalà is more than just a beloved ingredient—it is a fish deeply connected to tradition, family, and celebration.
Growing up, baccalà with potatoes was always part of our Feast of the Seven Fishes on Christmas Eve. Sometimes my mother would prepare it as a simple salad, combining the cooked baccalà and potatoes with a generous drizzle of extra-virgin olive oil and freshly squeezed lemon. No matter how she prepared it, it was always delicious.
When it comes to carrying on traditions, however, there can sometimes be a little extra work involved. Baccalà is preserved in salt, so before it can be cooked, it needs to be soaked in cold water to rehydrate the fish and remove the excess salt. The water must be changed frequently, often over the course of a couple of days. It may take some planning, but for me, that little bit of extra effort is part of the tradition—and well worth it.
This is the kind of recipe that takes me right back to Christmas Eve at my mother’s table, where food was about much more than what was on the plate. It was about family, tradition, and keeping the recipes we grew up with alive.
Top Tips for Making Authentic Italian Baccalà
Don’t rush the soaking process. Baccalà is preserved in a generous amount of salt, so properly desalting the fish is one of the most important steps in the recipe. I recommend soaking it in cold water for three days, changing the water every day.
You’ll find plenty of baccalà recipes online that recommend soaking the fish for only 24 hours, but in my experience, that simply isn’t enough. The fish can still be far too salty and leave you with an otherwise delicious dish that is nearly inedible. Giving the baccalà those extra days allows it to properly rehydrate while gradually removing the excess salt. This is one step I never skip, especially when I’m making it for a holiday meal.
Good to Know
Baccalà needs to be soaked before cooking to both rehydrate the fish and remove the salt used to preserve it. Keep it refrigerated while soaking and change the water daily.
Storage
Store leftover cooked baccalà and potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently to prevent the fish from becoming dry.
Serving Suggestion
Serve with crusty Italian bread to soak up the flavorful olive oil and juices. A simple green salad makes a lovely accompaniment.
More Italian Recipes to Bring to the Table
If you enjoy recipes that are rooted in Italian tradition and family memories, be sure to explore more of my classic Italian recipes. From comforting Italian Wedding Soup and Authentic Italian Bolognese to classic Pasta al Forno, these are the kinds of recipes meant to be shared around the table.
Authentic Italian Baccala
Authentic Italian Baccalà with potatoes is a traditional Italian dish made with salt-cured cod, tomatoes, tender potatoes, extra-virgin olive oil, garlic, parsley, and fresh lemon. A beloved recipe for Christmas Eve and the Feast of the Seven Fishes, this simple dish is full of Italian family tradition.
Ingredients
- 2 lbs. dried salted baccala
- 2 Tbsp. olive oil
- 1 cup chopped onion
- 2 Tbsp. minced garlic
- 1 Tbsp. red hot pepper flakes
- 2 cups cherry tomatoes
- 1 28 oz. crushed tomatoes
- 1 cup red wine
- 4 potatoes peeled and cut in medium cubes
- 1/2 cup chopped Italian parsley
Instructions
- Start by soaking the cod. This step takes three days with the water being changed every day. Then remove pat dry and cut into equal size pieces
- Then in a stock pot in the olive oil fry the fish . remove and set aside.
- In the same pot add the red pepper flakes, onion and garlic and cook until soft and translucent .
- Then mix in the cherry tomatoes and the diced potatoes. coating then with the onion mixture. Now deglaze the pan with the red wine, waiting until it evaporates before adding in crushed tomatoes. Rinse out the can and add about a cup of the liquid. Cover and simmer until the potatoes are fork tender. Return the baccala back to the pot just to heat through. Add the Italian parsley, Ladle into pasta bowls, top with additional parsley.
Notes
Don't rush the soaking process. Baccalà needs plenty of time in cold water to remove the excess salt. I recommend soaking it for three days, changing the water every day. This extra time makes all the difference and prevents the finished dish from being overly salty.
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