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.