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Baccalà in Umido: An Italian Salt Cod Potato Stew hero shot

Baccalà in Umido: An Italian Salt Cod Potato Stew

Soaked salt cod braises with potatoes in a garlic-tomato broth, a one-pot stew that comes together in about 35 minutes once the cod is desalted.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Southern Italian
Ingredients Method Notes

Ingredients
  

  • 800 g baccalà (dried salted cod), soaked and desalted skin and bones removed, cut into large chunks
  • 600 g potatoes peeled, cut into 3cm chunks
  • 1 yellow onion medium (150 g); finely chopped
  • 2 cloves garlic thinly sliced
  • 400 g canned whole peeled tomatoes crushed by hand
  • 4 tbsp extra virgin olive oil
  • 100 ml dry white wine optional
  • 1 bay leaf
  • 3 tbsp fresh flat-leaf parsley chopped
  • black pepper to taste
  • pinch chili flakes optional
  • fine salt to taste; add cautiously, cod may still carry residual salt

Method
 

Soak the Baccalà (start 2 to 3 days ahead)
  1. Rinse the dried salt cod under cold running water to remove surface salt crystals.
  2. 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.
  3. Drain, pat dry, remove any skin and pin bones, then cut the flesh into 5cm chunks.
Build the Stew
  1. 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.
  2. Add garlic and cook 1 minute until fragrant, stirring so it doesn't catch.
  3. Pour in the wine, if using, and let it bubble 1 to 2 minutes until the sharp smell cooks off.
  4. Add crushed tomatoes, bay leaf, and 250 ml water. Bring to a gentle simmer.
  5. Add the potatoes, cover partway, and simmer 15 to 18 minutes until nearly fork-tender.
  6. 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.
  7. Season with black pepper and chili flakes if using, tasting before adding any extra salt.
  8. 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