Baccalà alla Calabrese
A traditional Calabrian stew of tender salt cod simmered with potatoes, sweet peppers, tomatoes, and black olives in olive oil.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 510 kcal
Equipment
- •wide heavy-based sauté pan with lid
- •chopping board
- •chef's knife
- •wooden spoon
- •measuring jug
Nutrition
Per serving, approximate
- Calories
- 510 kcal
- fat
- 23 g
- carbs
- 32 g
- fibre
- 5 g
- protein
- 42 g
- calories
- 510 kcal
Instructions
- 1
Pat the desalted salt cod fillets thoroughly dry with kitchen paper.
- 2
Slice the peeled potatoes into rounds half a centimetre thick.
- 3
Slice the deseeded red peppers into wide, even strips.
- 4
Heat the extra virgin olive oil in a wide pan over medium heat.
- 5
Add the sliced garlic and dried chilli, sizzling gently for one minute until fragrant.
- 6
Add the sliced peppers and potatoes, cooking for eight minutes until lightly softened.
- 7
Stir in the crushed plum tomatoes, black olives, oregano and 100 ml of water.
- 8
Nestle the salt cod pieces gently into the sauce between the vegetables.
- 9
Cover the pan tightly and simmer over low heat for twenty-five minutes.
- 10
Check that the potatoes are fork-tender and the fish flakes easily.
- 11
Scatter fresh parsley over the top and rest off the heat for five minutes.
Chef's tips
Ensure the salt cod is thoroughly desalted by soaking it in cold water in the fridge for at least 48 to 72 hours beforehand, changing the water twice daily. Do not stir vigorously once the fish is in the pan, or the tender flakes will break apart. Check seasoning only at the end, as the fish and cured olives naturally release salt into the sauce.
Ingredient substitutions
- baccalà (salt cod) → fresh thick cod fillets, though salt cod provides the authentic dense texture and savoury depth
- Calabrian baked black olives → Kalamata or dry-cured black olives
Storage
Store leftovers in an airtight container in the refrigerator for up to two days.
Reheating
Reheat gently in a covered pan over low heat with a splash of water until steaming.
Common mistakes to avoid
- •Adding extra table salt early in cooking before the baccalà has released its residual brine.
- •Stirring the stew roughly, which breaks the delicate fish and turns potatoes into mush.
- •Slicing the potatoes too thickly, causing them to remain hard while the fish overcooks.
Serving suggestions
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