A Rustic Southern Italian Classic for the Holiday Table

Calabrian-style baccalà with potatoes and black olives is a simple yet incredibly flavorful main dish.

As the Christmas season approaches, this traditional salted cod preparation becomes a must on Calabrian tables—and far beyond Southern Italy.

This stew-style baccalà, simmered with chunky potatoes, black olives, tomato purée, white wine, and a touch of Calabrian chili pepper, is a rustic dish deeply rooted in Calabria’s culinary tradition.

It proudly reigns over the holiday meals of the Feast of the Immaculate Conception (December 8) and Christmas Eve, when fish dishes take center stage.

Like many Italian recipes, regional variations exist: with or without tomato, with potatoes only, without olives, or with the addition of capers.

This version celebrates the bold, comforting flavors of classic Calabrian home cooking.

Servings & Timing

• Servings: 4

• Preparation Time: 20 minutes (plus desalting time)

• Cooking Time: 45 minutes

• Total Time: 1 hour 5 minutes

Ingredients (Serves 4)

• 1½ lbs potatoes, peeled and cut into chunks

• 1½ cups tomato purée (passata)

• 1¾ lbs desalted baccalà (salted cod)

• ¾ cup all-purpose flour

• 1 medium onion, finely chopped

• ¼ cup extra-virgin olive oil

• 30 black olives, preferably pitted

• ½ cup dry white wine

• Salt, to taste

• Calabrian chili pepper, chopped (to taste; seeds removed to reduce heat)

• Water, as needed for stewing

Note: If starting with salted cod, soak it in cold water for 48 hours, changing the water 3 times per day.

Instructions

1. Desalt the Baccalà (if needed)
   Place the salted cod in a large bowl of cold water for 48 hours, changing the water three times a day. This ensures the cod becomes fully desalted and tender.

2. Prepare the Baccalà
   Drain the cod, pat it completely dry with paper towels, and cut it into medium-sized rectangles. Remove any bones with tweezers or a sharp knife.

3. Flour the Cod
   Spread the flour onto a large plate and dredge each piece of cod on all sides until evenly coated.

4. Sauté the Onion
   In a large skillet or sauté pan, heat the olive oil over medium heat. Add the chopped onion and cook until soft and golden.

5. Add the Cod and Deglaze
   Add the floured cod pieces to the pan. Pour in the white wine and let it evaporate completely.
   Add a ladle or two of water, cover, and simmer gently for 20 minutes.

6. Add the Potatoes and Olives
   Add the potato chunks to the pan, followed by the black olives.

7. Add Tomato and Chili Pepper
   Pour in the tomato purée and add the chopped Calabrian chili pepper (with seeds removed). Season lightly with salt—remember, the cod may still have residual salt.

8. Simmer
   Cover and cook over low heat for 25 minutes, adding a bit of water if needed. The finished dish should be stew-like (“in umido”), with tender potatoes and cod that flakes easily.

9. Serve
   Serve hot, with crusty bread to soak up the flavorful Calabrian sauce.

Nutritional Facts (Per Serving — Approximate)

Calories: 435
Carbohydrates: 42 g
Protein: 36 g
Fat: 14 g
Saturated Fat: 2 g
Fiber: 5 g
Sugars: 4 g
Sodium: 960 mg (varies depending on desalting)
Potassium: 1,150 mg
Cholesterol: 70 mg

Baccalà with Potatoes and Black Olives

Calabrian-style baccalà with potatoes and black olives is a simple yet incredibly flavorful main dish. As the Christmas season approaches, this traditional salted cod preparation becomes a must on Calabrian tables—and far beyond Southern Italy.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Fish

Cuisine Italian

Servings 4

Notes

Ingredients (Serves 4)

• 1½ lbs potatoes, peeled and cut into chunks
• 1½ cups tomato purée (passata)
• 1¾ lbs desalted baccalà (salted cod)
• ¾ cup all-purpose flour
• 1 medium onion, finely chopped
• ¼ cup extra-virgin olive oil
• 30 black olives, preferably pitted
• ½ cup dry white wine
• Salt, to taste
• Calabrian chili pepper, chopped (to taste; seeds removed to reduce heat)
• Water, as needed for stewing

Note: If starting with salted cod, soak it in cold water for 48 hours, changing the water 3 times per day.

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Instructions

1. Desalt the Baccalà (if needed)
   Place the salted cod in a large bowl of cold water for 48 hours, changing the water three times a day. This ensures the cod becomes fully desalted and tender.
2. Prepare the Baccalà
   Drain the cod, pat it completely dry with paper towels, and cut it into medium-sized rectangles. Remove any bones with tweezers or a sharp knife.
3. Flour the Cod
   Spread the flour onto a large plate and dredge each piece of cod on all sides until evenly coated.
4. Sauté the Onion
   In a large skillet or sauté pan, heat the olive oil over medium heat. Add the chopped onion and cook until soft and golden.
5. Add the Cod and Deglaze
   Add the floured cod pieces to the pan. Pour in the white wine and let it evaporate completely.
   Add a ladle or two of water, cover, and simmer gently for 20 minutes.
6. Add the Potatoes and Olives
   Add the potato chunks to the pan, followed by the black olives.
7. Add Tomato and Chili Pepper
   Pour in the tomato purée and add the chopped Calabrian chili pepper (with seeds removed). Season lightly with salt—remember, the cod may still have residual salt.
8. Simmer
   Cover and cook over low heat for 25 minutes, adding a bit of water if needed. The finished dish should be stew-like (“in umido”), with tender potatoes and cod that flakes easily.
9. Serve
   Serve hot, with crusty bread to soak up the flavorful Calabrian sauce.