Baccalà is dried salted Atlantic Cod (merluzzo in Italian), not to be confused with stoccafisso which is dried (unsalted) cod.  Authentic cod should be made using Atlantic cod, merluzzo, but at times I have seen people sell other fish (such as black cod and lingcod) under this same name, so check.  Baccalà is traditionally served in Italy on Christmas Eve and Fridays during Lent.

Here are two outstanding recipes for Baccalà. Please note that you need to start preparing baccalà three days in advance in order to remove the salt flavor from the fish.

How to De-Salt Baccalà

When you buy baccalà, you need to remove the salt before you cook it.  This needs to be done three days in advance of cooking it.

  1. Put the filets of baccalà in a large container and rinse for about an hour under a faucet that continuously drips cold water on it.
  2. Place the container full of fresh water and the Baccalà in the refrigerator. Change the water every morning and evening It will be ready the evening of the third day.

Ingredients

  • 1 lb. De-salted baccalà (500 grams)
  • ½ cup extra virgin olive oil, divided
  • 1 medium red onion, chopped
  • 2 hot red peppers (Calabrian preferred)
  • 2 cloves of garlic, peeled and smashed
  • 2 – 3 sprigs of fresh thyme
  • 1/4 tsp dried Italian oregano (this has a different flavor than the dried spice you find in most grocery stores, look for the Italian dried oregano)
  • A handful of fresh Italian parsley, minced
  • Fresh Italian basil
  • 800 grams of peeled Italian peeled whole tomatoes (the best are home canned tomatoes)
  • 1 cup of dry white wine (remember to use a decent wine for any cooking), I used Pinot Grigio
  • Salt and pepper to taste

Preparation

  1. In a large clay pot or Dutch oven (if you do not have a clay pot) place the de-salted baccalà filets with about ¼ of a cup of olive oil and thyme. Massage the thyme over the baccalà. Let it rest for at least 30 minutes while you prepare the sauce.
  2. In a medium-large pot, add enough olive oil to cover the bottom. Add the chopped red onion, 2 hot peppers, 2 peeled, smashed garlic cloves smashed, two tablespoons of chopped parsley, and about 10 whole leaves of basil. Cook on medium-high heat.
  3. Once the garlic starts to take color, add 1 cup of white wine. Cook for about a minute to allow the alcohol to evaporate, then add about 2 pounds (800 g) of canned whole Italian tomatoes (or your own canned tomatoes). Add 1 teaspoon of Italian oregano and 1 cup of cold water, one teaspoon of salt, lower the flame, and let it cook covered for 25 minutes.Uncover the pot while continuing to cook for another 5 minutes.
  4. Preheat the oven to 325F.
  5. Add the sauce to the pot containing the baccalà filets, mix well, and put in the oven for 35 minutes.
  6. Serve with a crusty fresh bread.
  7. Buon appetito!

Note: This typical Roman dish often has pine nuts and raisins added at the end. I much prefer the soup without them, but if you like them, you can add them. Also rather than cooking the Baccalà in the oven you can cook on the stovetop on low heat.