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baked baccalà italian christmas recipe

Baked Baccalà (Salt-Cured Cod) with Potatoes, Tomatoes, and Olives

A traditional holiday dish featuring salt-cured cod, baked with potatoes, tomatoes, olives, and garlic. Simple to prepare, this dish honors centuries-old culinary traditions while offering robust flavors and a golden finish. Perfect for holiday feasts or weeknight dinners.
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Prep Time 30 minutes
Cook Time 30 minutes
soaking time 23 hours
Total Time 1 day
Servings: 4 people
Course: Main Course
Cuisine: Holiday (Christmas Eve), Holiday Feast, Italian, Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 1 lb salt-cured cod baccalà
  • 4-5 medium yellow-fleshed potatoes thinly sliced
  • 1 cup cherry or grape tomatoes
  • ½ cup black olives optional
  • 4-5 garlic cloves slightly crushed
  • 2 tbsp fresh parsley chopped
  • 3 tbsp olive oil plus extra for drizzling
  • ½ cup white wine
  • ¼ cup breadcrumbs optional for a golden crust
  • Salt and pepper to taste

Method
 

Soak the Cod: Rinse the salt-cured cod under cold water. Place it in a large bowl and cover with cold water. Refrigerate for 24 hours, changing the water 3 times. For heavily preserved cod, soak for 48 hours with frequent water changes. After soaking, remove any skin and bones. Pat dry.
    Prepare Potatoes: Slice the potatoes thinly and toss them in olive oil, garlic, and parsley. Season with salt and pepper.
      Layer the Dish: Grease a baking dish and layer the prepared potatoes evenly at the bottom. Arrange the soaked cod on top of the potatoes, then scatter tomatoes and olives around the fish. Drizzle with white wine.
        Add Breadcrumbs & Oil: Top with breadcrumbs (if using) and a final drizzle of olive oil.
          Bake: Preheat the oven to 400°F (200°C). Bake for 30 minutes or until the cod is cooked through and potatoes are tender. Check with a knife for softness. If needed, broil for an extra minute to achieve a golden top.
            Serve: Serve the dish warm, garnished with additional parsley if desired. Pair with crusty bread or a green salad for a complete meal.

              Notes

              • The quality of salt-cured cod greatly affects the flavor, so choose a thick, center-cut piece.
              • Adjust the saltiness of the dish by soaking the cod longer if it’s too salty.
              • You can omit or replace olives with capers for a different taste.
              • Fresh cod fillets can be used in a pinch, but it won’t have the same traditional flavor or texture.