Baccala with Tomatoes, Olives and Potatoes

This baccala turns humble dried salt cod into something tender, flaky and deeply comforting. After a good soak, the fish simmers in a garlicky tomato sauce with sliced potatoes, briny Gaeta olives and capers until it falls into big, sweet flakes. In many Italian and Italian-American homes, a pot of baccala on Christmas Eve is as much a part of the holiday as the tree.

If salt cod has always seemed intimidating, do not worry. In this post I explain what baccala is, exactly how to soak it with a simple day-by-day schedule, the ingredients, the step-by-step method, tips, how it fits into the Feast of the Seven Fishes, variations, common mistakes and storage. The printable recipe card with exact measurements and estimated nutrition is at the bottom of the post.

What Is Baccala?

Baccala is the Italian name for cod that has been salted and dried to preserve it. Long before refrigeration, salt cod traveled from the North Atlantic to kitchens all over Southern Europe, and it became a staple for meatless days, especially Fridays and Christmas Eve.

Once it is soaked, salt cod has a firmer, meatier texture than fresh cod and a mild, savory flavor that soaks up sauces beautifully. You will find it as thick, boneless fillets in wooden boxes or plastic packages, or as whole bone-in sides at Italian, Portuguese and Caribbean markets, especially in the weeks before Christmas.

• Choose thick center pieces. They give large, juicy flakes after cooking.
• Boneless and skinless saves time. Bone-in cod is often cheaper but needs more trimming after soaking.
• Look for white flesh. Good salt cod is ivory white, not yellowed, and smells of the sea and salt, never sour.

How to Soak Salt Cod

Soaking is the most important step. It rehydrates the fish and draws out most of the salt. Plan on 24 hours for thinner pieces and up to 48 hours for thick fillets, and always soak in the refrigerator.

1. Rinse. Rinse the salt cod under cold running water to wash off the surface salt.
2. Cover with cold water. Place it in a large glass or plastic container and cover with plenty of cold water, at least 3 inches above the fish.
3. Refrigerate. Cover the container and keep it in the refrigerator the whole time.
4. Change the water. Drain and refill with fresh cold water 3 to 4 times a day, roughly every 6 to 8 hours.
5. Test the fish. After 24 hours, tear off a small piece, poach it in plain water for 2 minutes and taste. It should taste pleasantly seasoned, like well-salted fresh fish. If it is still very salty, keep soaking and test again in 6 to 12 hours.

Ingredients You Will Need

Beyond the salt cod, this baccala recipe uses simple Southern Italian pantry ingredients.

• Salt cod: One and a half pounds (680 g) of boneless salt cod, weighed dry before soaking.
• Extra-virgin olive oil: A generous 1/4 cup for flavor.
• Onion and garlic: One sliced onion and four cloves of garlic.
• Whole peeled tomatoes: One 28-ounce can (794 g), crushed by hand. San Marzano style tomatoes are lovely here.
• Potatoes: One pound (450 g) of Yukon gold potatoes, sliced 1/4 inch thick.
• Olives and capers: Half a cup of Gaeta or Kalamata olives and 2 tablespoons of rinsed capers.
• Seasonings: Red pepper flakes, dried oregano, black pepper and a bay leaf.
• Fresh parsley: A big handful for finishing.

Notice there is no added salt. Between the cod, olives and capers, the sauce rarely needs any, so taste at the end before adding a pinch.

How to Make Baccala

A deep 12-inch skillet with a lid or a wide braiser lets the fish sit in a single layer. Pat the soaked cod dry and cut it into 3-inch pieces, removing any small bones or skin.

1. Start the sauce. Warm the olive oil over medium heat. Cook the onion for 6 minutes until soft, then add the garlic and red pepper flakes for 1 minute.
2. Add tomatoes. Stir in the crushed tomatoes, 1 cup of water, the oregano and bay leaf. Simmer for 10 minutes.
3. Cook the potatoes. Add the potato slices, cover and simmer for 15 minutes until almost tender.
4. Add olives and capers. Stir them in and spread the sauce and potatoes into an even layer.
5. Nestle in the cod. Tuck the cod pieces into the sauce and spoon some sauce over the top.
6. Simmer gently. Cover and cook at a bare simmer for 10 to 12 minutes until the fish is opaque, flakes easily and reaches 145°F (63°C).
7. Finish. Remove the bay leaf, drizzle with olive oil, sprinkle with parsley and black pepper and serve.

Resist the urge to stir once the cod is in. Shake the pan gently instead so the fish stays in large, handsome pieces.

Tips for Tender, Flavorful Salt Cod

• Soak cold, always. Rehydrated fish is perishable, so keep it in the refrigerator throughout.
• Taste before cooking. A quick poached sample tells you whether the cod needs more soaking.
• Keep the heat low. A rolling boil makes salt cod tough and stringy.
• Save some sauce. A ladle of reserved sauce is useful if the pan looks dry.
• Use good olive oil. A drizzle at the end adds fruity richness.

Planning a whole Christmas Eve menu? Start with my crispy shrimp oreganata, add a bowl of linguine alle vongole and finish with a pot of tomato seafood cioppino. You will find more fish dishes in my seafood recipe collection.

Baccala for the Feast of the Seven Fishes

In many Italian-American families, Christmas Eve means La Vigilia, a meatless dinner often called the Feast of the Seven Fishes. Baccala is almost always on the table, sometimes in several forms: fried, in salad and stewed like this.

This version is a wonderful choice for the holiday because it can be made a few hours ahead and gently rewarmed, and it tastes even better as the flavors settle. Serve it in the pan with crusty bread, and let guests help themselves alongside the fried calamari and shrimp. Because the cod needs a long soak, write the start time on your holiday plan so it does not sneak up on you during a busy week.

What to Serve With Baccala

Salt cod in tomato sauce is hearty on its own thanks to the potatoes, so simple sides are all you need.

• Crusty Italian bread: Essential for mopping up the sauce. Toast it with a rub of garlic if you like.
• Soft polenta: A creamy bed that turns the dish into a cozy winter dinner.
• Bitter greens: Sautéed escarole or broccoli rabe with garlic and olive oil balances the rich, briny sauce.
• Fennel and orange salad: Thinly sliced fennel, orange segments, red onion and olive oil is a bright Southern Italian partner.
• A crisp white wine: A Verdicchio, Vermentino or Pinot Grigio pairs nicely with tomatoes and olives.

On a regular weeknight, I simply ladle the baccala into shallow bowls with a thick slice of bread and a green salad. It is humble, satisfying food that feels like a hug from an Italian grandmother.

Easy Variations

• Baccala salad: Poach soaked cod for 10 minutes, flake it and toss with celery, olives, lemon juice, parsley, garlic and olive oil. Serve cool.
• Fried baccala: Dip pieces of soaked, dried cod in a simple flour and water batter and fry at 350°F (175°C) until golden.
• Without potatoes: Skip the potatoes and serve the cod and sauce over soft polenta or toast.
• With peppers: Add sliced roasted red peppers with the olives for sweetness.
• Raisins and pine nuts: A Sicilian touch. Add 2 tablespoons of each with the olives.
• Fresh cod shortcut: Use thick fresh cod and season it with salt. Reduce the simmering time to 8 to 10 minutes.

Common Mistakes and How to Fix Them

Salt cod is forgiving once you know these pitfalls.

Make Ahead, Storage and Reheating

Once soaked, salt cod can be drained, wrapped and refrigerated for 1 day before cooking. You can make the tomato and potato sauce a day ahead, then reheat it and add the cod just before serving.

Refrigerate leftovers within 2 hours in an airtight container and enjoy them within 3 days. Reheat gently in a covered skillet over low heat until hot and 165°F (74°C). For more guidance, the FDA explains how to select and serve seafood safely.

The finished dish freezes reasonably well for up to 2 months, though the potatoes soften. Thaw overnight in the refrigerator before reheating. Leftovers also make a lovely next-day lunch: flake the fish into the warm sauce, spoon it over toasted bread and finish with a drizzle of olive oil.

Frequently Asked Questions

Ready to cook? Here is the full printable baccala recipe with the soaking schedule, exact measurements and estimated nutrition.

Baccala with Tomatoes, Olives and Potatoes

Soaked salt cod gently simmered in a garlicky tomato sauce with potatoes, olives and capers.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Soaking 1 day d

Total Time 1 day d 1 hour hr 10 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: Italian

Calories: 330

Ingredients Method Notes

Ingredients

  

• 1 1/2 pounds boneless salt cod weighed dry, soaked 24 to 48 hours (680 g)
• 1/4 cup extra-virgin olive oil plus more for drizzling
• 1 medium yellow onion thinly sliced
• 4 cloves garlic sliced
• 1/4 teaspoon red pepper flakes
• 1 can whole peeled tomatoes 28 ounces, crushed by hand (794 g)
• 1 cup water (240 ml)
• 1 teaspoon dried oregano
• 1 bay leaf
• 1 pound Yukon gold potatoes peeled and sliced 1/4 inch thick (450 g)
• 1/2 cup Gaeta or Kalamata olives pitted
• 2 tablespoons capers rinsed
• 1/3 cup fresh parsley chopped
• black pepper to taste

Method

 

Soak the salt cod

1. Rinse the salt cod, place it in a large container and cover with cold water by 3 inches. Cover and refrigerate for 24 to 48 hours, changing the water 3 to 4 times a day.
2. After 24 hours, poach a small piece in water and taste. Continue soaking until it tastes pleasantly seasoned. Drain, pat dry and cut into 3-inch pieces, removing any bones or skin.

Cook the baccala

1. Warm the olive oil in a deep skillet over medium heat. Cook the onion for 6 minutes, then add the garlic and red pepper flakes for 1 minute.
2. Add the tomatoes, water, oregano and bay leaf and simmer for 10 minutes.
3. Add the potatoes, cover and simmer for 15 minutes until almost tender. Stir in the olives and capers.
4. Nestle the cod into the sauce, cover and cook at a bare simmer for 10 to 12 minutes until the fish flakes easily and reaches 145°F (63°C).
5. Remove the bay leaf, drizzle with olive oil, sprinkle with parsley and pepper, and serve with crusty bread.

Notes

Soaking: Always soak in the refrigerator and change the water 3 to 4 times a day. Thick pieces may need the full 48 hours.

Salt: Taste before adding any salt; most batches need none.

Nutrition is an estimate per serving; sodium varies widely with soaking time.

I hope this cozy salt cod dish becomes part of your own holiday traditions. If you make it, please leave a comment and a star rating below and tell me how your family serves baccala. Buon Natale and happy cooking, friends!