Baccalà in umido con patate

salted cod

💰Cheaper: fresh cod

Fresh cod is easier to find and can be used in a pinch.

white wine

💰Cheaper: chicken broth

Chicken broth adds flavor without the alcohol.

capers

💰Cheaper: green olives

Green olives provide a similar briny flavor.

Soak salted cod in water for 24-48 hours, changing water regularly.

Peel and slice the potatoes into thick rounds.

Chop onion and garlic finely.

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onion and garlic; sauté until translucent, about 5 minutes.

Add sliced potatoes and stir to coat in oil; cook for 5 minutes.

Pour in white wine and let it reduce by half, about 3-4 minutes.

Add chopped tomatoes, bay leaves, and water; stir to combine.

Bring to a simmer, cover, and cook for 15 minutes until potatoes are tender.

Add soaked cod, capers, and black pepper; stir gently to combine.

Cover and cook for an additional 15-20 minutes until cod is cooked through.

Sprinkle with chopped parsley and lemon juice before serving.

Serve hot with crusty bread.

Cooking Techniques

Spice Level:

Allergens