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Baccalà in umido con patate is a Southern Italian stew that braises soaked salt cod with potatoes in a garlic and tomato sauce until the fish flakes apart and the potatoes turn soft enough to mash against the side of the pot.
The dish comes from a time when salted, dried cod was the fish coastal Italian families kept on hand through winter, especially around Naples and along the Adriatic coast near Ancona. Fresh fish spoiled fast. Salt cod didn’t, so it became the go-to for meatless Fridays and Christmas Eve dinner.
The whole dish depends on the soaking. Baccalà needs 48 to 72 hours in the fridge with the water changed two to three times a day to pull out the salt. Skip a water change or two and the stew turns too salty to fix at the stove.
Once that part is done, the actual cooking takes well under an hour. You build a simple soffritto, add tomato, simmer the potatoes until they’re nearly there, then lower the cod in at the end so it cooks gently instead of falling apart into shreds.
Why You’ll Love This Recipe
- One pot from soffritto to finished stew, minimal cleanup
- Potatoes soak up the tomato broth for a lighter meal
- No added salt needed since the cod carries its own
- Classic Friday and Christmas Eve dish from Southern Italy
Ingredient Notes
- Baccalà (dried salted cod): Buy it pre-soaked from an Italian deli if you can find it, or soak dried baccalà yourself for 48 to 72 hours, changing the water often. Stockfish (stoccafisso) works too but needs a longer soak and gentler simmer.
- Potatoes: Use a waxy or all-purpose potato that holds its shape in broth. Russets break down too fast and turn the sauce starchy.
- Canned whole peeled tomatoes: Crush them by hand for a chunkier sauce. Passata works if you want a smoother, thinner broth.
- White wine: Optional, but it cuts through the richness of the olive oil. Skip it or use a splash of water with a squeeze of lemon instead.
- Parsley: Fresh flat-leaf parsley added at the end keeps the color bright. Dried parsley turns dull and muddy in the broth.
Baccalà in Umido: An Italian Salt Cod Potato Stew
Ingredients
Method
- Rinse the dried salt cod under cold running water to remove surface salt crystals.
- Place in a large bowl, cover fully with cold water, and refrigerate for 48 to 72 hours, changing the water 2 to 3 times a day.
- Drain, pat dry, remove any skin and pin bones, then cut the flesh into 5cm chunks.
- Warm olive oil in a large Dutch oven or deep skillet over medium heat. Add onion and cook 5 to 6 minutes until soft and translucent.
- Add garlic and cook 1 minute until fragrant, stirring so it doesn't catch.
- Pour in the wine, if using, and let it bubble 1 to 2 minutes until the sharp smell cooks off.
- Add crushed tomatoes, bay leaf, and 250 ml water. Bring to a gentle simmer.
- Add the potatoes, cover partway, and simmer 15 to 18 minutes until nearly fork-tender.
- Nestle the cod chunks into the sauce in a single layer, spooning some broth over the top. Cover and simmer gently 10 to 12 minutes until the fish is opaque and flakes easily with a fork, about 145 F / 63 C. Avoid stirring hard or it will break apart.
- Season with black pepper and chili flakes if using, tasting before adding any extra salt.
- Remove the bay leaf, stir in parsley, and let the stew rest off heat for 5 minutes before serving.
Notes
- Start soaking the baccalà 2 to 3 days before you plan to cook
- Don't stir hard once the cod is in, or it shreds apart
- Taste the broth before salting, cod carries residual salt
- Use a wide pot so the fish cooks in one layer
Tips for Success
- Soak the baccalà in the fridge for 48 to 72 hours, changing the water three times a day, to control saltiness.
- Add the cod last and simmer gently for 10 to 12 minutes so the flakes stay whole instead of turning to mush.
- Cut potatoes into even 3cm chunks so they finish cooking at the same rate as the fish.
- Taste the broth before adding any salt since soaked baccalà still carries residual salt.
- Use a wide, shallow pot instead of a deep one so the cod sits in a single layer and cooks evenly.
Variations
- Stir in a handful of pitted black olives and capers in the last five minutes for a Livorno-style version with more brine.
- Swap half the potatoes for peeled diced carrots to add sweetness and a lighter color to the broth.
- Finish with a drizzle of chili-infused olive oil and extra parsley for a version closer to how it’s served in Ancona.
Storage and Reheating
Baccalà in umido con patate keeps in the fridge for up to 3 days in an airtight container. The potatoes actually soak up more of the tomato broth overnight, so leftovers taste rounder the next day.
Reheat gently in a covered skillet over low-medium heat with a splash of water, stirring softly for 6 to 8 minutes so the fish doesn’t break apart further. A microwave works fine for a single portion, in 60-second bursts, covered.
Freezing isn’t ideal since the potatoes turn grainy after thawing. If you want to freeze it, freeze just the cod and tomato broth, then add freshly boiled potatoes when you reheat.
Serving Suggestions
Baccalà in umido con patate is filling on its own, but a thick slice of grilled bread rubbed with garlic makes sure none of the broth goes to waste.
For a fuller Neapolitan-style meal, start with a light salad of bitter greens like escarole with lemon, then serve the stew with crusty bread instead of pasta.
A glass of chilled Falanghina or another dry Southern Italian white wine matches the brininess of the cod without fighting the tomato.
FAQ
Why is my baccalà in umido too salty even after soaking?
It’s usually undersoaked. Baccalà needs 48 to 72 hours in cold water in the fridge, with the water changed 2 to 3 times a day, to pull the salt out fully. If the stew still tastes sharp after cooking, simmer in a little extra water next time and skip added salt entirely until the very end.
Can I use fresh cod instead of dried salted baccalà?
You can, but the texture and flavor change. Fresh cod needs no soaking and cooks faster, in about 6 to 8 minutes instead of 10 to 12, but it lacks the firmer, slightly chewy bite that curing gives baccalà. Season fresh cod with a bit more salt since it won’t carry any residual saltiness.
Can I make baccalà in umido con patate ahead of time and reheat it later?
Yes, it actually improves after a day in the fridge. Cook it fully, cool it, and store in an airtight container up to 3 days. Reheat gently in a covered skillet over low-medium heat with a splash of water so the fish doesn’t overcook further.
What goes well with baccalà in umido con patate?
Crusty bread for soaking up the tomato broth is the main pairing, plus a simple bitter greens salad like escarole with lemon. A dry white wine such as Falanghina or Fiano works well alongside the brininess of the cod without overpowering the dish.
Is baccalà in umido con patate gluten free?
Yes, as written the dish is naturally gluten free since it relies on cod, potatoes, tomatoes, garlic, and olive oil with no flour or bread added to the sauce. Just double check any wine or stock you add doesn’t contain hidden additives if you’re cooking for celiac guests.
What’s the difference between baccalà in umido and baccalà alla livornese?
Baccalà in umido con patate is the simpler, Southern Italian version built on tomato, garlic, and potatoes. Baccalà alla livornese, from Tuscany, adds olives, capers, and sometimes pine nuts for a saltier, more piquant sauce, and usually skips the potatoes in favor of serving it with bread.