Italian Baccala Recipe

Traditional baccala in salsa de vino is an Italian salt cod dish with whole, pan-seared fillets served in a light tomato and white wine sauce. This Italian salt cod recipe also works with fresh cod and is a great choice for Lent, Easter, or Christmas Eve. For more cod dishes, try Baked Cod with Cheese Sauce, Cod Cakes (Bolinho de Bacalhau), or Codfish Shepherd's Pie.

Baccala (baccalà) is Italian salt-cured cod, sometimes dried as part of the preservation process. It has a firm texture and concentrated savory flavor and is used in many traditional Italian dishes, from soups and stews to fried fish. You may also find it labeled bacalao, the Spanish name for salted cod.

In Italy, cod goes by different names depending on how it's prepared or preserved:

• Merluzzo: The Italian word for cod, generally referring to fresh or frozen fish.
• Baccalà: Salt-cured cod that needs to be desalted before cooking.
• Stoccafisso: Air-dried cod, also called stockfish, preserved without salt and requiring rehydration before cooking.

You can find baccalà at Italian specialty stores, Portuguese and Spanish markets, seafood shops, and some international grocery stores. It's also available online. Look for firm, pale-colored flesh without yellowing or unusual chemical odors.

Ingredients

• Salted cod (baccalà or bacalao) – 1 ½ pounds. Salt-cured cod has a savory, slightly salty flavor and firm flesh that becomes tender and flaky when cooked. Choose skinless, boneless fillets and desalt them before cooking.
• Cherry tomatoes – 1 pint, halved. Naturally sweet with a little acidity, these tomatoes become soft and juicy without completely losing their shape. Grape tomatoes are a good substitute.
• Dry white wine – ⅓ cup. A light, dry wine gives the sauce a subtle acidity. Pinot Grigio, Sauvignon Blanc, or Pinot Blanc work well. Choose an unoaked Chardonnay if that's what you have.
• Capers – 2 tablespoons. Their salty, tangy flavor complements the cod and tomatoes. Chopped green olives are a good substitute.
  
• Garlic – 3 large cloves, finely minced. Fresh garlic gives the sauce a deeper savory flavor. If needed, replace the cloves with ¾ teaspoon garlic powder.
• Fresh basil – ¼ cup, finely chopped. Its slightly sweet, peppery flavor complements the tomatoes. Fresh parsley or oregano are good alternatives.
• Fresh lemon juice and zest – 2 tablespoons juice and ½ teaspoon zest. The juice balances the salty cod and capers, and the zest provides a fresh citrus aroma without extra acidity.
• Olive oil – 2 tablespoons. Its mild, fruity taste works well with the fish and tomatoes. Sunflower, canola, or safflower oil can also be used.
• Crushed red pepper flakes – ¼ teaspoon. A small amount gives the sauce a gentle kick. Cayenne pepper or chili powder will provide a different type of heat, and paprika is a milder option.

How to Make Italian Baccalà

Desalt the Cod (Baccalà)

1. Rinse the fish: Start preparing the salted cod 2–3 days before cooking. Rinse the precut fillets under cold running water to remove excess surface salt. Place them in a large bowl with approximately three times as much cold water as fish, making sure they're completely submerged. Cover with plastic wrap and refrigerate.
2. Change the water: Replace the soaking water 2–3 times daily to gradually remove excess salt.
3. Season the cod: Once desalted, pat the fillets thoroughly dry with paper towels. Season both sides with salt and pepper to taste, then set aside until ready to cook.

Season the Fresh Cod

1. Prepare the fish: Fresh cod doesn't require desalting. Pat the fillets dry with paper towels, season both sides with salt and pepper to taste, and set aside. PIC. 1

Make the White Wine Sauce

1. Sauté the garlic: Heat 2 tablespoons of olive oil in a large nonstick skillet over medium heat. Add the crushed red pepper flakes and minced garlic. Sauté for about 1 minute, until fragrant. PIC. 2
2. Cook the tomatoes: Add the halved cherry tomatoes and cook for 9–12 minutes, stirring occasionally, until softened and blistered but still holding their shape.
3. Finish the sauce: Pour in the dry white wine, stir, and bring to a gentle simmer. Add the capers, basil, lemon juice, lemon zest, salt, sugar, and black pepper. Cook for another 2 minutes, then transfer the sauce to a medium bowl and set aside. PIC. 3

Pan-Sear the Cod and Serve

1. Sear the cod: Wipe the skillet clean and return it to medium heat. Add another 1–2 tablespoons of oil and cook the seasoned fillets for about 3 minutes, until golden brown underneath. Carefully flip and cook for another 2–3 minutes, depending on thickness. PIC. 4
   Note: Insert a fork at an angle into the thickest part of the fillet and twist gently. The fish should flake easily and appear opaque throughout. The safe internal temperature is 145°F (63°C).
2. Add the sauce: Pour the reserved white wine sauce over the Italian baccala. Warm everything together for about 1 minute, then remove from the heat and serve immediately. PIC. 5 & 6

FAQ About Italian Baccala

What to Serve With Italian Baccala

• Potatoes: Crispy Smashed Potatoes have crunchy edges and fluffy centers that pair well with the tender cod. Brazilian Potato Salad offers a creamy alternative, especially for a holiday meal.
• Rice and Grains: Greek Rice complements the lemon and garlic in the white wine sauce. Plain steamed rice or creamy polenta also works well for soaking up the extra sauce.
• Vegetables: Roasted Zucchini has a tender center and golden surface, while Roasted Carrots and Parsnips bring a little natural sweetness to the meal.
• Salads: Fall Salad combines arugula, zucchini, yellow squash, and crunchy pepitas with an orange vinaigrette. Heart of Palm Salad Skewers are another fresh option with crisp vegetables and a lemon dressing.
• Bread: Brazilian Cheese Bread has a chewy center and cheesy flavor. Crusty Italian bread or sourdough is a more traditional choice for soaking up the tomato and white wine sauce.

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5 from 11 votes

Italian Baccala Recipe

Serve a traditional Italian Baccala Recipe with tender salt cod fillets, juicy tomatoes, fresh basil, and capers in a garlic-infused white wine sauce with bright lemon.

Course:Entree

Cuisine:Italian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 people

Calories603.8 kcal

Author Valentina Dimitrova

Cost $ 2.50 per person

Equipment

• 1 cutting board
• 1 Chef's knife
• 1 medium bowl
• 1 large skillet preferably non stick
• 1 large bowl ONLY if using salted cod

Ingredients

For the Cod

• 1 ½ lbs boneless, skinless salted cod – cut into 4 fillets (or four 6-ounce fresh cod fillets)
• salt and pepper – to taste

For the White Wine Sauce

• 2 tablespoons olive oil or another neutral cooking oil
• ¼ teaspoon crushed red pepper flakes
• 3 large garlic cloves – finely minced
• 1 pint cherry tomatoes – halved
• ⅓ cup dry white wine
• 2 tablespoons capers or chopped green olives
• ¼ cup fresh basil – finely chopped
• 2 tablespoons fresh lemon juice
• ½ teaspoon fresh lemon zest
• ½ teaspoon salt or more – to taste
• 1 teaspoon granulated sugar
• ¼ teaspoon freshly ground black pepper or more – to taste

US Customary - Metric

Instructions

Desalt the Cod (Baccalà)

• Rinse the fish: Start preparing the salted cod 2–3 days before cooking. Rinse the precut fillets under cold running water to remove excess surface salt. Place them in a large bowl with approximately three times as much cold water as fish, making sure they're completely submerged. Cover with plastic wrap and refrigerate.
• Change the water: Replace the soaking water 2–3 times daily to gradually remove excess salt.
• Season the cod: Once desalted, pat the fillets thoroughly dry with paper towels. Season both sides with salt and pepper to taste, then set aside until ready to cook.

Season the Fresh Cod

• Prepare the fish: Fresh cod doesn't require desalting. Pat the fillets dry with paper towels, season both sides with salt and pepper to taste, and set aside.

Make the White Wine Sauce

• Sauté the garlic: Heat 2 tablespoons of olive oil in a large nonstick skillet over medium heat. Add the crushed red pepper flakes and minced garlic. Sauté for about 1 minute until fragrant.
• Cook the tomatoes: Add the halved cherry tomatoes and cook for 9–12 minutes, stirring occasionally, until softened and blistered but still holding their shape.
• Finish the sauce: Pour in the dry white wine, stir, and bring to a gentle simmer. Add the capers, basil, lemon juice, lemon zest, salt, sugar, and black pepper. Cook for another 2 minutes, then transfer the sauce to a medium bowl and set aside.

Pan-Sear the Cod and Serve

• Sear the cod: Wipe the skillet clean and return it to medium heat. Add another 1–2 tablespoons of oil and cook the seasoned fillets for about 3 minutes, until golden brown underneath. Carefully flip and cook for another 2–3 minutes, depending on thickness.

  Note: Insert a fork at an angle into the thickest part of the fillet and twist gently. The fish should flake easily and appear opaque throughout. The safe internal temperature is 145°F (63°C).
• Add the sauce: Pour the reserved white wine sauce over the Italian baccala. Warm everything together for about 1 minute, then remove from the heat and serve immediately.

Recipe Notes

• Thinner fillets may be ready after 2 days, while thicker cuts can take 3 days. The desalting time depends on the thickness of the fish and how long it was cured. Check the saltiness before adding more seasoning, as some salt may remain after soaking.
• Once properly desalted, the cod can be cooked immediately, refrigerated, or frozen for later use.

Storage and Reheating

Refrigerate: Store leftover cooked cod and sauce in an airtight container in the refrigerator for up to 3 days. Refrigerate within 2 hours of cooking, or within 1 hour if the temperature is above 90°F (32°C).

Freeze: Freezing the finished dish isn't recommended for the best texture, as the cod may become dry or crumbly and the tomato sauce can change consistency after thawing. However, cooked cod can be frozen for up to 3 months for best quality.

Reheat: Place the baccala in salsa de vino in a covered, microwave-safe dish and heat in 30-second intervals until thoroughly heated to 165°F (74°C). Add a splash of water or low-sodium broth if the sauce has thickened, and avoid overheating to keep the fish from drying out.

Nutrition

Calories: 603.8kcal | Carbohydrates: 7.9g | Protein: 108.3g | Fat: 11.3g | Saturated Fat: 1.8g | Polyunsaturated Fat: 2.2g | Monounsaturated Fat: 5.7g | Cholesterol: 258.5mg | Sodium: 12376mg | Potassium: 2782.9mg | Fiber: 1.2g | Sugar: 4.4g | Vitamin A: 939.8IU | Vitamin C: 37.3mg | Calcium: 297.3mg | Iron: 5.4mg

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