Comfort in Every Bite
Baccalà with Potatoes – A Rustic Italian Classic from the Sea
This humble and hearty dish is authentic Italian comfort food.
Made without frying, this version of salt cod simmered with potatoes and tomatoes is a rustic one-pot meal packed with Mediterranean flavor.
The slow simmer brings together the brininess of the cod, the earthiness of the potatoes, and the sweetness of tomato — all finished with oregano, parsley, and olives for a dish that tastes like home.
BACCALÀ WITH POTATOES
Salt cod, tomatoes, potatoes, and simple magic from Nonna’s kitchen.
👵 Why Nonna Loves This Recipe
Because it’s the perfect example of making something special out of very little.
Salt cod, once a staple for lean times, is transformed into a dish so rich in flavor you’d never guess it started with a pantry ingredient. Nonna never fried hers — she says, “Let the ingredients speak for themselves.”
🍽️ Difficulty:
Easy
💰 Cost:
Medium
⏱️ Prep Time:
10 minutes (plus 3 days to soak cod)
🔥 Cook Time:
30 minutes
👨👩👧👦 Serves:
3–4 people
🛒 Ingredients
3 large potatoes, peeled and diced
4 peeled tomatoes, halved or crushed
2 salt cod fillets (~1 lb total), soaked 3 days in unsalted water
10 black olives (pitted or whole)
1 garlic clove
2–3 tbsp extra virgin olive oil
1 tsp oregano, or to taste
1 tbsp chopped fresh parsley
1 basil leaf
Salt, to taste
Water, as needed for simmering
1 tsp sugar (optional – to add to soaking water on final day)
👩🍳 Instructions
1️⃣ Soak the cod:
Place the dried salt cod in a bowl of cold unsalted water for 3 days, changing the water 2–3 times per day. On the final day, add a teaspoon of sugar to help reduce saltiness. Rinse, cut into chunks, and set aside.
2️⃣ Start the base:
In a large saucepan, heat 2–3 tbsp of olive oil with 1 garlic clove. Add the diced potatoes and sauté for 2–3 minutes.
3️⃣ Add tomatoes & herbs:
Add the peeled tomatoes, oregano, parsley, basil, and a pinch of salt. Add a splash of water, cover, and cook on low for 15 minutes, stirring occasionally.
4️⃣ Add the cod:
Add the pieces of soaked cod to the pan, nestling them into the sauce and potatoes. Cover again and cook for 10 minutes.
5️⃣ Finish the dish:
Flip the cod pieces gently. Add black olives, cover, and cook for another 10–15 minutes, until the potatoes are tender and the cod is flaky.
6️⃣ Serve:
Plate hot, drizzled with a little raw olive oil and more parsley if desired. Don’t forget some crusty bread to mop up the sauce!
🧾 Nutritional Facts (per serving – approx.)
| Nutrient | Amount |
|---|---|
| Calories | ~370 kcal |
| Protein | 28 g |
| Total Fat | 12 g |
| Saturated Fat | 2 g |
| Carbohydrates | 36 g |
| Sugars | 4 g |
| Fiber | 5 g |
| Sodium | Moderate (varies by soaking) |
💡 Nonna’s Tips
Always soak your salt cod for 3 full days — this ensures perfect flavor.
Don’t over-salt: even well-soaked baccalà retains a subtle brininess.
Add capers or a splash of white wine for variation.
This dish is even better the next day — perfect for meal prep!
BACCALA' WITH POTATOES
Notes
Ingredients
- 3 large potatoes, peeled and diced
- 4 peeled tomatoes, halved or crushed
- 2 salt cod fillets (~1 lb total), soaked 3 days in unsalted water
- 10 black olives (pitted or whole)
- 1 garlic clove
- 2–3 tbsp extra virgin olive oil
- 1 tsp oregano, or to taste
- 1 tbsp chopped fresh parsley
- 1 basil leaf
- Salt, to taste
- Water, as needed for simmering
- 1 tsp sugar (optional – to add to soaking water on final day)
👩🍳 Instructions
1️⃣ Soak the cod:Place the dried salt cod in a bowl of cold unsalted water for 3 days, changing the water 2–3 times per day. On the final day, add a teaspoon of sugar to help reduce saltiness. Rinse, cut into chunks, and set aside. 2️⃣ Start the base:
In a large saucepan, heat 2–3 tbsp of olive oil with 1 garlic clove. Add the diced potatoes and sauté for 2–3 minutes. 3️⃣ Add tomatoes & herbs:
Add the peeled tomatoes, oregano, parsley, basil, and a pinch of salt. Add a splash of water, cover, and cook on low for 15 minutes, stirring occasionally. 4️⃣ Add the cod:
Add the pieces of soaked cod to the pan, nestling them into the sauce and potatoes. Cover again and cook for 10 minutes. 5️⃣ Finish the dish:
Flip the cod pieces gently. Add black olives, cover, and cook for another 10–15 minutes, until the potatoes are tender and the cod is flaky. 6️⃣ Serve:
Plate hot, drizzled with a little raw olive oil and more parsley if desired. Don’t forget some crusty bread to mop up the sauce!
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