Baccala alla ghiotta is a Sicilian salt cod recipe dish with potatoes, black olives, capers, cherry tomatoes and onions. The perfect addition to your traditional Italian Christmas Eve fish and seafood menu.
Origins of Baccala alla ghiotta
Baccala alla ghiotta, what does it mean? Baccala is salt cod in Italian, of course. Upon some research I found out that ghiotta refers to something that is delicous or exquisite. Definitely applicable to this salt cod recipe!
My mother told me that this is what my grandmother made to accompany their sfinci, my favorite fried dough, on Christmas Eve. However, she did not remember exactly how it was prepared. So I contacted my dear cousin Graziella in Sicily, who by the way is my contact for several Sicilian dishes. And her recipe did not disappoint!
Serve this Italian salot cod recipe with fresh crusty bread for a delicious feast whether it be Christmas Eve or any other day. And if you enjoy salt cod as much as I do, here’s another easy recipe that I enjoy: Portuguese Salt Cod and Potato Casserole.
Step by Step Instructions
Soak your salt cod:
Preparing any dish with salt cod always begins in the same way. That is by soaking your salt cod in water for 2-3 days. Rinse the excess salt from the cod, place in a large bowl and cover with water. I keep mine in the refrigerator but I noticed my mom leaves hers on the countertop.
At least twice daily, rinse the fish and cover with fresh water. I have let mine soak up to 3 days. After this, your salt cod is ready to use in a recipe.
To prepare this dish:
Here’s what you’ll need to make this recipe as well as the salt cod, of course!
In a large deep skillet, sauté an onion; add black olives, capers, red pepper flakes, parsley and cherry tomatoes. Cook for a few minutes.
Add potatoes sliced in wedges and stir to coat in the tomato mixture. Pour water in (the potatoes do not necessarily have to be sumberged in water) and cook, covered, for 20 minutes until the potatoes are fork tender.
Nestle in the cod fish which has been cut into individual portions. Cover and cook 15 minutes longer until the fish flakes easily with a fork. Sprinkle with extra freshly chopped parsley and drizzle lightly with olive oil. Serve hot or at room temperature with fresh bread.
Tips and suggestions:
- Be sure to thoroughly soak your cod for 2-3 days or your dish will be too salty to eat!
- If you don’t have fresh cherry tomatoes, you may substitute canned tomatoes.
- I prefer this dish on the drier side, however if you like a soup like consistency add more water along with your potatoes.
- If you are not fond of salt cod or want to make this recipe immediately, replace salt cod with a firm fleshed white fish such as fresh cod, halibut or haddock.
- This recipe will easily feed 4 people as a main dish or 6-8 people as a first course.
If you try this recipe, do let me know by sharing your photos with me with @mangiabedda or #mangiabedda on Facebook or Instagram. Feel free to pin the recipe for later. Buon appetito!
Here are more Italian fish and seafood recipes for you to check out!
- Sicilian Swordfish with Tomatoes, Capers and Olives
- Oven Baked Fish with Chickpeas, Spinach and Tomatoes
- Coquilles St-Jacques
- Sicilian Pasta with Sardines
- Pistachio Pesto Shrimp Pasta
- Sicilian Style Fish with Onions, Mint and Vinegar
- Seafood Pasta
- Stuffed Calamari in Tomato Sauce
- Seafood Arancini
Ingredients
- 1 pound salt cod (450 grams)
- 2 tbsp olive oil plus extra for drizzling on top
- 1 large onion diced
- 1/2 cup black olives about 12 olives (or more as desired)
- 1 tbsp capers
- pinch red pepper flakes optional
- 2 tbsp parsley fresh chopped (divided)
- 1 cup cherry tomatoes halved
- 1 pound potatoes peeled and sliced into wedges
Instructions
Soak the salt cod:
- Soak the salt cod in water for 2-3 days. Rinse the excess salt from the cod, place in a large bowl and cover with water. At least twice daily, rinse the fish and cover with fresh water.
To prepare the dish:
- In a large deep skillet, sauté an onion; add black olives, capers, red pepper flakes, parsley and cherry tomatoes. Cook for a few minutes.
- Add potatoes sliced in wedges and stir to coat in the tomato mixture. Pour water in (the potatoes do not necessarily have to be sumberged in water) and cook, covered, for 20 minutes until the potatoes are fork tender.
- Nestle in the cod fish which has been cut into individual portions (I cut mine into 4 pieces). Cover and cook 15 minutes longer until the fish flakes easily with a fork. Sprinkle with extra freshly chopped parsley and drizzle lightly with olive oil. Serve hot or at room temperature with fresh bread.
Notes
- Be sure to thoroughly soak your cod for 2-3 days or your dish will be too salty to eat!
- If you don't have fresh cherry tomatoes, you may substitute canned tomatoes.
- I prefer this dish on the drier side, however if you like a soupier consistency add more water along with your potatoes.
- This recipe will easily feed 4 people as a main dish or 6-8 people as a first course.
- If you are not fond of salt cod or want to make this recipe immediately, replace salt cod with a firm fleshed white fish such as fresh cod, halibut or haddock.
Nutrition
This was one of my mom’s favorite childhood dishes. She was craving it while staying with me. She couldn’t remember how to make it exactly. I looked it up and came across your recipe. It was delicious!! So full of flavor! My mother and I truly enjoyed it! ❤
I posted the link to it in another group. I hope that was ok.
Hello Fran, I’m so happy to hear that you enjoyed this dish. It is indeed quite flavorful and I do thank you for posting it. I’m always happy to hear that my readers shared my recipes with others. All the best to you!
Very good! I will add less water next tine. Mine was too soupy so once the fish was done i removed it, reduced the sauce then put the fish back in. I think i will add more pepper flakes next time , give the dish a bit more heat.
Hi Tom, so glad you enjoyed this dish. It is delicious anytime of year, in fact it’s also good with fresh cod. You can definitely make it as soupy as you want and as for the spice, go for it! We love spicy food at my house but I thought I should include a moderate amount in my recipes. Thanks for your feedback!
delicious, easy, reminded me of my Sicilian mother
I will definitely make this again
Hi Rochelle, yes it really is easy and so tasty! Thanks for your feedback!
Yum! I love all the flavors on show here! This technique actually reminds me quite a bit of “acqua pazza” but with baccalà and potatoes, both of which I adore. Will definitely give it a go this holiday season.
Yes, you’re right it does remind me of acqua pazza, except it has less liquid. One could add more liquid for more of a soup like consistency but I prefer a drier version. Hope you enjoy it and thanks for your comment!
I am not a fan of baccala but this dish looks very familiar, reminding me definitely of Christmas Eve, and I know that people in my family all liked it. I have not had it in such a long time, too long for me to even remember, so very much appreciate your offering it in time for me to give it a try this coming Eve. I know my tastes have matured as have I and I will definitely enjoy it. I am wondering if this recipe could apply to fresh cod – I’m thinking probably yes. What do you think Nadia?
Again, thanks for keeping old favorites alive by passing them on ……..
Hi Anna, I totally understand what you mean about your tastes maturing as you grow older. Believe me when I tell you that only a few short years ago I would have never even considered trying salt cod in any way. Thankfully I’m now open to trying (most) new things and I can appreciate recipes such as these classic ones. This recipe would definitely be excellent with fresh cod, in fact I have tried it that way. Thanks for reminding me about that, I must add it to the post. Thanks again for your feedback!