Baccala Recipe (Dried Cod Fish) Traditional Italian Preparation & Recipe from Loretta's Kitchen

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has similar health benefits while being more affordable.

black olives

🥗Healthier: green olives

💰Cheaper: canned olives

Green olives offer a different flavor profile but are often less expensive.

capers

🥗Healthier: pickled cucumbers

💰Cheaper: dill pickles

Dill pickles can provide a similar tangy flavor at a lower cost.

tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: canned tomatoes

Canned tomatoes are often cheaper and have a longer shelf life.

Cut the dried cod fish into small pieces, according to your preferred size.

Wash the cod fish in cold water to remove excess salt, changing the water morning and night for approximately 3 days.

After 3 days, squeeze out the water from the cod fish.

Peel and cut the potatoes into desired sizes.

Heat olive oil in a frying pan.

Add the potatoes to the frying pan and cook them until they start to soften.

Cut the onions and add them to the frying pan after the potatoes have started cooking.

Add the cod fish to the frying pan, ensuring it is mixed well with the potatoes and onions.

Add half a kilo of chopped tomatoes and about half a cup of water to the mixture.

Season with salt to taste.

Let the mixture cook until the potatoes are tender, approximately 30 minutes.

Serve the dish with some of the cooking juice and garnish with fresh chili.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens