Dried cod (Baccalà) with tomatoes and potatoes.
How to cook stewed cod with tomatoes, potatoes and black olives codfish - recipe.
The salted cod or baccala is the basis of many traditional Italian recipes.
Cod fish is salted cod. The Codfish lends itself in many different ways to be cooked: stewed, baked, fried cod, cod with potatoes, Livorno-style, Vicenza-style, cod in white, with tomatoes, creamed cod.
The cod is the basis of many traditional Italian recipes. With cod, many different antipasti, first and second dishes are made.
How to cook stewed cod with tomatoes, potatoes, black olives and capers recipe with step by step photos and videos.
Ingredients:
- potato
- capers
- black olives from Gaeta
- onion
- celery
- extra virgin olive oil
- tomato pasata
- parsley
- salt
- chili pepper
Preparation:
1. pour the extra virgin olive oil into a saucepan, add the chopped onion with the celery and cook over low heat for 3-4 minutes
3. add water, salt
How to prepare cod with potatoes Italian recipe video:
What is the Italian dish made with salted cod?
Italy is famous for several traditional dishes made with salted cod, known as baccalà. One of the most beloved is Baccalà alla Vicentina, a specialty from the Veneto region. In this classic recipe, salted cod is slowly cooked with onions, milk, olive oil, and anchovies until it becomes incredibly tender and creamy.
Another popular preparation is Baccalà alla Napoletana, where cod is simmered with tomatoes, olives, capers, and herbs. Throughout Italy, salted cod has been a treasured ingredient for centuries, especially during holidays and religious celebrations. Each region has its own unique way of transforming this humble preserved fish into a memorable meal.
What can be made with salted cod?
Salted cod is remarkably versatile and can be used in a wide variety of dishes. It can be baked, fried, stewed, grilled, or incorporated into salads and pasta recipes. Popular dishes include cod fritters, fish cakes, creamy cod spreads, seafood soups, and hearty Mediterranean stews.
In Italian cuisine, salted cod is often paired with tomatoes, potatoes, olives, garlic, capers, and fresh herbs. Once properly soaked and desalinated, it can be substituted in many recipes that call for fresh cod, while adding a deeper and more concentrated flavor.
How is salted cod prepared?
Before cooking, salted cod must be rehydrated and desalinated. The fish is typically soaked in cold water for 24 to 72 hours, depending on its thickness. During this time, the water should be changed several times a day to remove excess salt.
Once the cod has softened and most of the salt has been removed, it is drained, patted dry, and ready for cooking. Proper soaking is essential because it restores the fish's delicate texture and balances its flavor. Skipping this step can result in a dish that is unpleasantly salty.
What is the best way to cook cod?
The best cooking method depends on the type of cod and the flavor profile you want to achieve. Baking is one of the easiest and healthiest methods because it preserves the fish's natural moisture and delicate texture. Cod also performs beautifully when gently simmered in tomato-based sauces, pan-seared in olive oil, or grilled over medium heat.
For salted cod, slow cooking in a flavorful sauce is often preferred because it allows the fish to absorb the surrounding aromas while becoming exceptionally tender. Regardless of the method, cod should be cooked just until it flakes easily with a fork.
How to eat salted cod?
Salted cod can be enjoyed in many ways after it has been soaked and cooked. It is commonly served as a main course alongside roasted potatoes, vegetables, crusty bread, or polenta. In Mediterranean cuisine, it is often paired with olives, capers, tomatoes, and olive oil.
Leftover salted cod can also be flaked into salads, mixed into pasta dishes, or used as a filling for sandwiches and savory pastries. Its rich flavor makes it a versatile ingredient that can elevate both simple and elaborate meals.
What is the most popular fish in Italy?
While Italy enjoys a wide variety of seafood, some of the most popular fish include sea bass (branzino), sea bream (orata), anchovies (acciughe), tuna (tonno), and cod (merluzzo). Salted cod, or baccalà, holds a particularly special place in Italian culinary tradition and is featured in countless regional recipes.
Because Italy has an extensive coastline, seafood preferences often vary by region, but cod remains one of the country's most iconic and widely appreciated fish.
What is the best seasoning for cod?
Cod has a mild flavor that pairs beautifully with simple seasonings. Classic combinations include garlic, parsley, lemon, olive oil, black pepper, and fresh herbs such as thyme, rosemary, and oregano.
For Mediterranean-inspired recipes, tomatoes, capers, olives, and fennel are excellent additions. The key is to enhance the fish without overpowering its delicate taste. A drizzle of high-quality extra-virgin olive oil and a squeeze of fresh lemon are often all that is needed to bring cod to life.
What are common mistakes made when baking cod?
One of the most common mistakes is overcooking the fish. Cod is naturally lean, so it can become dry and tough if left in the oven for too long. The fish should be removed from the heat as soon as it flakes easily with a fork.
Another frequent error is under-seasoning. Because cod has a mild flavor, it benefits from herbs, spices, citrus, or a flavorful sauce. Using a baking dish that is too large can also cause moisture to evaporate too quickly, resulting in dry fish.
When baking salted cod, failing to soak it properly beforehand is another major mistake. Insufficient soaking leaves excess salt in the fish and can negatively affect the final dish. Taking the time to prepare the cod correctly ensures a tender, flavorful result every time.
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