Traditional Baccalà alla Pizzaiola: Salt Cod with Tomato Sauce Made Easy

baccalà

🥗Healthier: fresh cod

💰Cheaper: pollock

Fresh cod is lower in sodium and more readily available.

black olives

🥗Healthier: green olives

💰Cheaper: canned black olives

Green olives provide a different flavor profile while being a healthier option.

white wine

🥗Healthier: vegetable broth

💰Cheaper: water

Vegetable broth adds flavor without alcohol or cost.

Soak the baccalà in water for 24-48 hours, changing the water regularly.

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

Add sliced onions and sauté until translucent, about 5 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add canned tomatoes, breaking them up with a spoon, and bring to a simmer.

Season the sauce with salt, black pepper, and red pepper flakes to taste.

Add black olives, capers, and bay leaves to the sauce and stir well.

Place the soaked baccalà into the skillet, skin side down, and spoon sauce over the top.

Pour in white wine and enough water to cover the fish halfway.

Cover the skillet and simmer gently for 20-25 minutes until the fish is tender and flakes easily.

Remove the bay leaves and adjust seasoning if needed.

Garnish with chopped parsley and serve with lemon wedges.

Cooking Techniques

Spice Level:

Allergens