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3.5 from 32 votes

Italian Baccala

Italian Baccala is a classic and in this guest post you'll learn her family secrets to prepare this dish in your own home for the holidays.
Prep Time1 d
Cook Time30 mins
Total Time4 hrs 30 mins
Course: Entree
Cuisine: Italian
Keyword: baccala recipe, Italian Baccala
Servings: 4
Calories: 319kcal
Author: Chef Dennis Littley


  • 1 tablespoon olive oil
  • ½ onion chopped
  • 1 clove garlic finely chopped
  • 12 oz . dried salted cod boned
  • ½ cup white wine
  • 1 ⅓ cup tomatoes chopped
  • ¼ cup parsley finely chopped, plus extra for garnish
  • ½ teaspoon crushed red pepper
  • juice of ½ lemon


  • Soak fish in water for 24 hours. Drain and put fresh water to cover. You can repeat this process if the cod is still too salty.
  • Boil until fish is tender, about 20 minutes. Drain. Once it is cool enough to handle, flake by hand.
  • In a large skillet, heat oil. Add onion and garlic and saute for a few minutes, until onions are translucent. Add tomatoes and wine and cook on medium-high heat for about 3-4 minutes, until alcohol has been cooked out.
  • Add fish and parsley. Toss and cook for 1-2 minutes.
  • Add pepper and lemon juice and toss to combine.
  • Serve, garnished with more parsley, with crusty Italian bread or roasted potatoes.


Calories: 319kcal | Carbohydrates: 4g | Protein: 54g | Fat: 5g | Cholesterol: 129mg | Sodium: 5987mg | Potassium: 1419mg | Fiber: 1g | Sugar: 2g | Vitamin A: 925IU | Vitamin C: 16mg | Calcium: 152mg | Iron: 2.6mg