Italian Baccala Recipe
User Reviews
5
20 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
20 mins
-
Total Time
30 mins
-
Servings
4 people
-
Calories
250 kcal
-
Course
Main Course
-
Cuisine
Italian
Italian Baccala Recipe
Report
This Italian Baccala recipe features cod fillets simmered in a bright white wine sauce with garlic, cherry tomatoes, capers, and fresh basil. The cod is first desalted if salted, then cooked gently in a sauce flavored with lemon juice, zest, and a pinch of sugar to balance acidity. The dish offers a tender, flaky fish with vibrant, savory notes from herbs and tomatoes.
Description
Italian Baccala showcases cod fillets cooked in a white wine sauce composed of olive oil, garlic, cherry tomatoes, capers, lemon juice, and fresh basil. Salted cod is soaked multiple times over 2–3 days to remove excess salt before cooking; fresh cod skips this step. The cod is seasoned with salt and pepper, then simmered in the aromatic sauce.
The sauce combines mild heat from crushed red pepper flakes, sweetness from sugar, and acidity from lemon juice and tomatoes, creating a balanced complement to the flaky, firm fish. Finely chopped basil adds herbal freshness. The cooking method gently melds the flavors without overpowering the cod's delicate nature.
This dish can be served warm, ideal for a main course with simple sides that let the fish and sauce shine. It preserves well in the refrigerator for up to three days if stored properly. Reheating in short microwave bursts helps maintain texture, with extra liquid added if needed to loosen thickened sauce.
Share:
Ingredients
For the Cod
- 1 ½ lbs cod baccalà or bacalao), cut into 4 fillets (or four 6-ounce fillets). NOTE: Alternatively you can use fresh cod fillets! - If you can’t find cod, the most similar substitute is haddock since it’s also part of the same family, skinless, boneless, salted
- salt to taste
- black pepper to taste
For the White Wine Sauce
- 2 tablespoons olive oil OR Sunflower oil, canola oil, and safflower oil all work as well due to their high smoke point.
- ¼ teaspoon crushed red pepper flakes you can also use cayenne pepper, paprika, or chili powder, alternatively
- 3 garlic finely minced - Garlic powder will work in a pinch. Use ¾-teaspoon in place of the 3 fresh cloves, large cloves
- 1- pint cherry tomato sliced in half - If you don’t have cherry tomatoes available, substitute grape tomatoes, sun-dried tomatoes, or even olives
- ⅓ cup white wine Think of varietals like pinot grigio, sauvignon blanc, or pinot blanc. If you use chardonnay, make sure it is unoaked, dry
- 2 tablespoons capers Add chopped green olives if you don’t have capers on hand.
- ¼ cup basil finely chopped - Fresh oregano or parsley are also options!, fresh
- 2 tablespoons lemon juice fresh
- ½ teaspoon lemon zest fresh
- ½ teaspoon salt more to taste
- 1 teaspoon granulated sugar
- ¼ teaspoon black pepper more to taste, freshly ground
Instructions
- PREPARE THE COD AHEAD: If using SALTED COD, desalt the cod about 2-3 days ahead, as follows:
- Take the precut portion of codfish and rinse excessive salt under the tap with cold water.
- Place the fillets in a large bowl of cold water. A general rule is three times as much water as fish. Cover the bowl with plastic wrap and refrigerate.
- Change the water 2 to 3 times a day.
- Some of the thinner cuts of the fish are ready to be cooked after 2 days. For the thickest cuts, it will take 3 days. After this process either cook, refrigerate or freeze for future use. But always pat dry the fillets well with a paper towel before doing any of the above. Before cooking, season both sides of the cod with salt and pepper and reserve.
- NOTE: The length of the desalting process depends on the thickness of the fish and on how long it has been cured.
- If using FRESH COD, skip the desalting process. Pat dry the fillets with a paper towel and season both sides of the cod with salt and pepper. Reserve!
- PREPARE THE WINE SAUCE: Heat oil in a large nonstick skillet over medium heat. Add crushed red pepper flakes and garlic and saute for 1 minute, or until garlic is fragrant. Add the cherry tomatoes and cook, stirring now and then, until they're soft and blistering, but still hold their shape, about -9-12 minutes.
- Add in the white wine, stir well, and let the mixture come to a gentle simmer. Stir in the capers, basil, lemon juice, lemon zest, salt, sugar, and pepper. Cook for 2 minutes! Transfer the sauce to a medium bowl and set aside until needed.
- COOK THE COD: Wipe the skillet well and heat it over medium heat. Add an extra 1-2 tablespoon of oil and place seasoned cod fillets in. Cook them until golden brown, about 3 minutes. Carefully flip the cod over and continue cooking for another 2-3 minutes, OR until it's cooked through.
- The time will depend on the thickness of the fillets. Test it with a fork at an angle, at the thickest point of the fillet, and twist gently. If cooked through, the fish will flake easily and it will lose its translucent or raw appearance. Lastly, pour the white wine sauce over the cod, let the sauce warm up for a minute, then remove from heat and serve at once.
Notes
- Salted cod must be soaked in cold water for 2–3 days, replacing water 2–3 times daily to remove excess salt.
- Store leftovers in an airtight container in the fridge for up to 3 days; avoid freezing to preserve sauce texture.
- Reheat gently in the microwave in 30-second intervals, adding water, broth, or wine to loosen thick sauce if necessary.
Nutrition Information
Show Details
Calories
250kcal
(13%)
Carbohydrates
7.9g
(3%)
Protein
31.8g
(64%)
Fat
8.4g
(13%)
Saturated Fat
1.2g
(6%)
Polyunsaturated Fat
1.2g
(7%)
Monounsaturated Fat
5.3g
(27%)
Cholesterol
73.1mg
(24%)
Sodium
510.1mg
(21%)
Potassium
1002mg
(21%)
Fiber
1.2g
(5%)
Sugar
4.4g
(9%)
Vitamin A
769.7IU
(15%)
Vitamin C
33mg
(37%)
Calcium
52.4mg
(5%)
Iron
1.7mg
(9%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 250 kcal
% Daily Value*
| Calories | 250kcal | 13% |
| Carbohydrates | 7.9g | 3% |
| Protein | 31.8g | 64% |
| Fat | 8.4g | 13% |
| Saturated Fat | 1.2g | 6% |
| Polyunsaturated Fat | 1.2g | 7% |
| Monounsaturated Fat | 5.3g | 27% |
| Cholesterol | 73.1mg | 24% |
| Sodium | 510.1mg | 21% |
| Potassium | 1002mg | 21% |
| Fiber | 1.2g | 5% |
| Sugar | 4.4g | 9% |
| Vitamin A | 769.7IU | 15% |
| Vitamin C | 33mg | 37% |
| Calcium | 52.4mg | 5% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
20 reviews
Excellent
Other Recipes
You'll Also Love
