Baccala Soup
A heartwarming Italian fish soup made with salted cod, tomatoes, potatoes, and herbs. This traditional family recipe brings generations together with its rich flavors and comforting aroma.
Ingredients
- 1 lb. fresh baccala salted cod, well-soaked and deboned
- 4 tbsp. extra virgin olive oil
- 2 onions finely chopped
- 3 garlic cloves minced
- 4 ripe tomatoes peeled and diced
- 2 tbsp. tomato paste
- 4 potatoes peeled and cubed
- 1/4 cup fresh parsley finely chopped
- 6 cups vegetable or fish broth
- Salt and pepper to taste
- 1 tsp. dried oregano
- Optional: red pepper flakes fresh fennel, black olives, capers, bay leaves, white wine
Instructions
- Soak the Baccala: Submerge the baccala in cold water for at least 48 hours, changing the water every 12 hours to remove excess salt.
- Prepare the Ingredients: Debone the soaked baccala and cut it into manageable pieces. Finely chop the onions, mince the garlic, peel and dice the tomatoes, and cube the potatoes.
- Sauté the Base Ingredients: Heat olive oil in a large pot over medium heat. Add the chopped onions and garlic, sautéing until they become translucent.
- Add Tomatoes: Incorporate the diced tomatoes and cook until they soften slightly.
- Combine Baccala and Broth: Add the pre-soaked baccala pieces, stirring to combine with the sautéed mixture. Pour in the vegetable or fish broth, ensuring it covers the ingredients.
- Season and Simmer: Season with salt, pepper, and oregano. Reduce the heat to low and let the soup simmer for 30–40 minutes, until the baccala is tender and the flavors meld beautifully.
- Final Touches: If using, add optional ingredients like red pepper flakes, fennel, olives, capers, bay leaves, or a splash of white wine towards the end of cooking.
Notes
Secret Family Tips: Use fresh garlic for authentic flavor, sauté onions until golden brown, and add tomatoes halfway through simmering.
Serving Suggestions: Serve with crusty bread to soak up the broth. Garnish with fresh parsley and a drizzle of extra-virgin olive oil.