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5.0 from 48 votes

Spaghetti with Baccalà (salt cod) alla ghiotta

This typical Sicilian recipe for spaghetti with baccalà (salt cod) can be made into 2 delicious dishes. Serve the sauce with pasta and the fish and potatoes as another meal or course.

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings: 4
Calories: 1141 kcal
Course: Main Course
Cuisine: Mediterranean , Italian

Ingredients

  • 600 g salt cod/ baccala (1.3lbs) prepared for cooking
  • 400 g Spaghetti (14oz) I used spaghetti alla chitarra but normal spaghetti is good too.
  • 1 onion peeled
  • 2 celery medium sized stalks
  • 50 g green olives (2oz) destoned (I used taggiasche)
  • 2 tablespoon capers (I used salted)
  • 400 g tomato passata (14oz) preferably rustica which is chunkier
  • 10-12 cherry tomatoes cut in half
  • 3 tablespoon extra virgin olive oil.
  • 4 potatoes peeled medium (optional)
  • salt for pasta
  • freshly ground black pepper. to taste

Instructions

    Cup of Yum
  1. Begin by putting the salted capers (if using) in a bowl, rinse them well to get rid of the salt. 
  2. Chop the onion and celery into small pieces.
  3. Heat the olive oil in a frying pan or skillet.  Add the onion, celery, olives and capers and cook until the onion becomes translucent.
  4. Add the cherry tomatoes, cut in half. and when they start to soften add the passata and simmer for 15 minutes.
  5. Cut the salt cod into medium sized pieces and add it to the sauce.
  6. Add pepper to taste.
  7. If you are going to use potatoes, peel them and cut them into pieces similar to the size of the fish. Add the potatoes to the sauce when you add the salt cod. Cover the pan, lower the heat and let everything cook together until the potatoes are cooked.
  8. .If you are not using potatoes then just cover the sauce and simmer for about 15 minutes. If the sauce becomes to dry you can add a bit of water.
  9. In the meantime cook the spaghetti al dente in boiling salted water according to the instructions on the packet. (don’t use a lot of salt because the fish and capers may still be salty)
  10. Transfer half the baccalà and the potatoes to a dish and cover. You can serve this as a main course or the next day as a separate meal.
  11. Drain the pasta and add it to the remaining sauce, mix together well. Sprinkle with chopped parsley and serve

Notes

  • Preparation and cooking times do not include the time required to prepare the salt cod if you are making your own. I have made my own and also used ready hydrated baccalà
  • For homemade salt cod (baccalà)
  • I bought a nice frozen Norwegian  600 g cod fillet, defrosted it,  patted it dry and left it in the fridge covered top and bottom in sea salt for 2 days. It's a good idea to occasionally drain any water that might have accumulated at the bottom of the dish. I then washed off the salt and let the cod soak for a couple of hours, changing the water every now and again. It was then ready to cook.
  •  

Nutrition Information

Calories 1141kcal (57%) Carbohydrates 126g (42%) Protein 114g (228%) Fat 18g (28%) Saturated Fat 3g (15%) Polyunsaturated Fat 3g Monounsaturated Fat 10g Cholesterol 228mg (76%) Sodium 10920mg (455%) Potassium 3940mg (113%) Fiber 11g (44%) Sugar 12g (24%) Vitamin A 1077IU (22%) Vitamin C 70mg (78%) Calcium 332mg (33%) Iron 9mg (50%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 1141

% Daily Value*

Calories 1141kcal 57%
Carbohydrates 126g 42%
Protein 114g 228%
Fat 18g 28%
Saturated Fat 3g 15%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 10g 50%
Cholesterol 228mg 76%
Sodium 10920mg 455%
Potassium 3940mg 84%
Fiber 11g 44%
Sugar 12g 24%
Vitamin A 1077IU 22%
Vitamin C 70mg 78%
Calcium 332mg 33%
Iron 9mg 50%

* Percent Daily Values are based on a 2,000 calorie diet.