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Baccala is an Italian word for salted cod fish. In the days before refrigeration salt was used to preserve many food staples including meats and fish. When you buy baccala, try to look for pieces of similar thickness as this will allow for the most even cooking.
Baccala needs some preparation before you cook it, and this is where we’ll start.
First, take your baccala fillets (2 pounds is good) and place them in a very large bowl and cover them with cold water. If you need to fillet the fish, use the best fillet knife. Place the bowl of baccala in the best compact refrigerator. Here it will sit for 48 hours to soften and remove the salt. (Check out our recommended salt and pepper grinder sets!)
Be certain to change the water at least every 8 to 12 hours.
Okay, two days have passed and the baccala is done soaking and you’ve been eating other things anticipating the big baccala meal. Well now it’s show time!
First you’ll need to assemble some ingredients:
- 5 or 6 potatoes
- 2 fresh tomatoes
- 1 large or 2 small onions (Here are some great onion choppers for you!)
- 1/4 cup of olive oil (Here’s some olive oil dispensers you may like)
- fresh ground black pepper
- 2 cloves of garlic (Here are some great garlic presses for you!)
- 5 or 6 Italian green olives
- 1/2 cup water
Now, lightly coat the bottom of a glass oven pan with olive oil. Place your drained baccala fillets in the pan.
Slice the onions and slice the potatoes into wedges. (Here’s some awesome spiralizers to use!)
Add these to the pan by placing them all around the baccala.
Add the water to the pan.
Dice the tomatoes and mince the garlic and spread these on top of the baccala fillets.
Slice the olives on top of the fillets.
Drizzle some olive oil on the potatoes that you placed in the pan.
Add the black pepper to the baccala and the potatoes.
Bake, uncovered, in a preheated oven at 350 degrees. Check once in a while to see if you need to add more water. The baccala and potatoes will absorb the water you added and sometimes it’s necessary to add a little more. Be careful, we don’t want the baccala swimming, just kept moist. Generally, when the potatoes are done, the baccala’s done. At this time the fillets should be moist and flakey…
You can find similar great recipes in our best Italian cookbooks!
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