Baccala alla Livornese
As the weather gets cooler, stews become the heart of any meal. No exception for this Baccala alla Livornese or Salted Dried Cod in Tomato Sauce.What makes this stew hearty? Big chunks of dried cod with potatoes in a tangy onion tomato sauce.This Baccala alla Livornese is the perfect dish to make on Christmas Eve if you follow European tradition of eating 12 seafood dishes and no meat. Growing up, my mother made this dish on Christmas Eve along side spaghetti with anchovies and broccoli with anchovies.
Servings: 4
Calories: 997kcal
Ingredients
- 3 medium Potatoes peeled and quartered
- 550 grams Salted Cod soaked in water for 3 days, rinsed twice daily
- Water for soaking Salted Cod
- 3 White Onions sliced
- 3 Bay Leaves
- 700 ml Tomato Puree
- 1 cup all purpose flour
- ½ cup Olive Oil for frying, divided if using two pans
- Salt Pepper, Herbs (optional)
Instructions
- Thaw and soak salted cod in water for 2 to 3 days, rinsing twice daily.
- Remove cod from water and pat dry.
- Coat dry cod with flour
- In a large stock pot or frypan, sauté garlic in olive oil until fragrant.
- Fry baccala on both sides until golden (you don't need to cook all the way through).
- Remove from pot and place on a plate.
- In a large stock pot, sauté onions and garlic in olive oil until fragrant.
- Add tomato puree and bay leaves and bring to a gentile boil.
- Add raw peeled and quartered potatoes.
- Return fried baccala to pot.
- Simmer on low heat covered for an hour so so, until the potatoes are for tender and cooked all the way through.
- Add salt and pepper or seasoning if necessary. Do not add more salt until you have tasted the cod.
- Let cool for 10 minutes and serve with fresh Italian bread.
Notes
DO NOT ADD SALT UNTIL YOU HAVE TASTED THE COD
Nutrition
Serving: 1 | Calories: 997kcal | Carbohydrates: 76g | Protein: 101g | Fat: 31g | Saturated Fat: 5g | Polyunsaturated Fat: 25g | Cholesterol: 220mg | Sodium: 10377mg | Fiber: 8g | Sugar: 14g