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Baccalà in guazzetto is salt cod poached in a thin tomato broth built on a light soffritto, a splash of white wine, capers, and olives. The broth stays loose and clean-tasting, so the fish, not the sauce, defines the bowl.
The work is in the soaking, not the cooking. The cod needs 24 hours in cold water, and once it’s ready the pan takes under 30 minutes. Start the soak the day before and this is a realistic weeknight dinner.
Taste a raw flake of the soaked cod before it goes anywhere near the pan. If it still tastes sharply salty, the whole broth will too, and no amount of tomato fixes that. Soak it another 6 to 12 hours instead.
Serve it in shallow bowls with toasted bread, because the broth is half the point.
Why You’ll Love This Recipe
- Under 30 minutes at the stove once the cod is soaked
- A light broth that tastes of tomato, not heavy sauce
- Soak the day before and finish on a weeknight
- Built on pantry staples: canned tomatoes, capers, olives, wine
Ingredient Notes
- salt cod (baccalà): Buy thick center-cut pieces, which poach evenly. Thin tail pieces cook faster and flake apart. If your fishmonger sells ready-soaked baccalà, use 750 g and skip the soak, but still taste a flake.
- canned whole peeled tomatoes: Whole tomatoes give a brighter, less sweet broth than passata. Crush them by hand so some small pieces remain. Canned chopped tomatoes work in a pinch.
- capers: Salt-packed capers taste cleaner than brined ones. Rinse them well either way, since they add salt to the broth.
- black olives: Taggiasca or Gaeta olives are mild and fruity. Kalamata work too but taste sharper, so use 30 g instead of 40 g.
- dry white wine: Use a dry, unoaked white you’d drink. To skip alcohol, use 80 ml water plus 1 tsp lemon juice.
Poached Baccalà in Guazzetto with Light Tomato Broth
Ingredients
Method
- Rinse the salt cod under cold water. Put it in a 4-liter / 4-quart bowl, cover with cold water, and refrigerate for 24 hours, changing the water at least 4 times. Tear a small flake from the thickest piece and taste it. It should taste lightly seasoned, not sharply salty. If it's still harsh, soak it 6 to 12 hours more.
- Drain the cod and pat it dry. Peel off the skin, pull out any bones, and cut the fish into about 8 pieces, roughly 6 cm / 2.5 inches each. Finely dice the onion and celery and slice the garlic.
- Warm the olive oil in a 28 cm / 11-inch deep sauté pan with a lid over medium-low heat. Add the onion and celery and cook for 6 minutes, stirring now and then, until soft and pale with no browning. Add the garlic and chili flakes and cook for 1 minute until fragrant.
- Pour in the wine and simmer for 2 minutes until the sharp smell cooks off. Add the crushed tomatoes with their juice, the water, capers, and olives. Simmer gently for 8 minutes until the broth is slightly reduced and tastes bright and sweet. Don't add salt yet.
- Nestle the cod pieces in a single layer in the broth and spoon some liquid over the tops. Cover and keep at a lazy simmer, with only small bubbles, for 8 to 10 minutes, until the thickest piece is opaque, reaches 145 F / 63 C, and flakes into large pieces. Don't stir. Shake the pan gently if you need to move the fish. Toast the bread while the cod simmers.
- Taste the broth and add black pepper, plus a pinch of salt only if it needs it. Take the pan off the heat and scatter the parsley over. Ladle the cod and broth into shallow bowls and serve with the toasted bread.
Notes
- Start the soak 24 hours ahead and change the water at least four times.
- Taste a raw flake of soaked cod to check the salt level before cooking.
- Keep the simmer lazy and don't stir once the cod is in the pan.
- Add salt only at the end, after tasting the finished broth.
Tips for Success
- Taste a raw flake of the soaked cod before cooking. It should taste lightly seasoned, like seawater, not sharply salty.
- Change the soaking water at least four times over 24 hours and keep the bowl in the refrigerator, never on the counter.
- Keep the broth at a lazy simmer with small bubbles, because a hard boil breaks the cod into shreds.
- Hold off on salt until the cod has cooked, since the fish, capers, and olives all season the broth.
- Rinse salt-packed capers under running water for a full minute and pat them dry before they go into the pan.
Variations
- Add 300 g peeled potato, cut into 2 cm cubes, to the broth 10 minutes before the cod for a heartier bowl.
- Stir in 2 tbsp raisins and 2 tbsp toasted pine nuts with the capers for a sweeter, Southern-style broth.
- Use 700 g skinless fresh cod or haddock instead, skip the soak, and simmer the fish for 6 to 8 minutes.
Storage and Reheating
Baccalà in guazzetto keeps 2 to 3 days in the refrigerator in an airtight container, with the cod covered by broth. Cool it within 2 hours of cooking before it goes in the fridge.
Reheat it in a covered 28 cm / 11-inch pan over low heat for 5 to 6 minutes, until the broth is steaming. Don’t stir, or the flakes break up. A microwave on 50 percent power for 2 to 3 minutes also works.
Skip the freezer, since thawed cod turns spongy. To make it ahead, cook the broth through step 4 up to 3 days early, then poach the cod fresh.
Serving Suggestions
Ladle the cod and broth into shallow bowls and put a slice of toasted country bread beside each one. The bread is for mopping up, so don’t skimp on it.
Soft polenta or boiled potatoes also suit the broth. A side of sautéed chicory or spinach with a squeeze of lemon balances the salt in the fish.
Pour a dry white with some acidity, such as Vermentino or Verdicchio.
FAQ
How do I know when the baccalà in guazzetto is done?
The cod is done when the thickest piece turns opaque all the way through and separates into large flakes when nudged with a fork, which takes 8 to 10 minutes at a gentle simmer. The internal temperature should read 145 F / 63 C. Go past that and the flakes turn dry and stringy.
Can I use fresh cod instead of salt cod for guazzetto?
Yes, use 700 g skinless fresh cod or haddock fillets and skip the soak. Add the fish to the simmering broth for 6 to 8 minutes until opaque, then season the broth with salt to taste at the end. The texture is softer and the flavor milder, so it’s a different dish.
Why is my baccalà guazzetto too salty, and can I fix it?
Your guazzetto is too salty because the cod needed more soaking. You can dilute the broth with 200 ml hot water and serve it with plain bread, but the cod itself stays salty. Next time soak it 6 to 12 hours longer and taste a raw flake before cooking.
Can I make baccalà in guazzetto ahead or freeze it?
Baccalà in guazzetto keeps 2 to 3 days in the refrigerator and reheats gently in a covered pan over low heat for 5 to 6 minutes. Freezing isn’t worth it, since the cod turns spongy once thawed. For make-ahead, cook the broth up to 3 days early and poach the cod fresh.
What goes well with baccalà in guazzetto?
Toasted country bread is the first choice, because the broth is meant to be mopped up. Soft polenta or boiled potatoes also work, and sautéed chicory or spinach with lemon balances the salt. For a glass, pour a dry white such as Vermentino or Verdicchio.
What is the difference between baccalà in guazzetto and baccalà in umido?
Guazzetto is brothy, with enough thin tomato liquid to ladle and soak into bread. Baccalà in umido usually means a thicker, more reduced stew, often with potatoes. The cod is the same, but guazzetto cooks for less time in a looser sauce, so the flakes stay larger.
