Baccalà alla livornese: salt cod in tomato sauce, Livorno style
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Baccalà alla livornese (salt cod in tomato sauce)
The classic Livorno way to cook salt cod: floured, fried and simmered in a garlicky tomato sauce with parsley and capers. You can use any firm white fish instead.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Cuisine: Italian
- Diet: Dairy-Free, Low-Carb
Ingredients
- 350 g (12 oz) salt cod, cut into pieces of about 6 cm (2½ in)
- Flour, for dredging
- Olive oil
- 2 garlic cloves, finely chopped
- A bunch of parsley, finely chopped
- ¼ red or yellow bell pepper, cut into strips (optional)
- 500 g (1 lb) peeled, chopped tomatoes
- 2 teaspoons capers, rinsed (optional)
Instructions
- 48 hours ahead, rinse the salt cod and soak it in water, changing the water every 12 hours.
- Pat the cod dry with paper towels.
- Dredge in flour and fry over high heat in a little oil until golden on both sides, in a couple of batches. Set the fish aside.
- In the same oil (change it if it has burned), add the parsley, garlic and bell pepper (if using).
- Stir-fry for a few seconds, making sure the garlic doesn’t burn. Add the tomatoes and stir well, then add the capers (if using).
- Carefully return the fish to the pan and cover it well with the tomato.
- Cook over low heat for 10–15 minutes, gently moving the fish now and then and making sure the sauce doesn’t burn. Add a little water, stock or white wine if needed.
- Serve with steamed potatoes, which balance the strong flavors of the fish, and fresh sautéed vegetables.
Notes
Start two days ahead: the salt cod needs 48 hours of soaking, which isn’t included in the times above.
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