Baccalà alla Livornese (Braised Salt Cod)

once you've soaked the salt cod, this Italian baked fish with potatoes, olives, capers and garlic comes collectively quickly and easily.


  • 1 pound canned plum tomatoes
  • 2 cups dry white wine
  • 4 pounds dried salt cod
  • 1/2 cup extra virgin olive oil
  • 1 pound white onions, sliced thin
  • 2 pounds peeled Idaho potatoes, cut into 1/2-inch rounds
  • 2 quarts whole milk
  • 3 quarts water
  • 1 cup pitted black olives
  • 2 fresh bay leaves
  • 1/2 cup parsley leaves
  • 1/2 cup capers
  • 3 cloves garlic


  1. In a huge bowl, integrate 2 quarts entire milk and 3 quarts water. Soak cod for at least 24 hours and as much as 48 hours before cooking (many delis sell cod pre-soaked).
  2.  In a big baking dish, add the olive oil, soaked cod, onions, potatoes, tomatoes, dry white wine, black olives, capers, garlic, bay leaves and parsley.
  3. cowl with aluminum foil and bake in 350°F oven for forty minutes. cast off from oven, plate and serve.

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