Baccalà alla Ghiotta
Baccalà alla ghiotta is a traditional Messinese dish of desalted salt cod braised in a rich tomato sauce with celery, olives, capers and pine nuts.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 460 kcal
Equipment
- •Large wide heavy-based pan with lid
- •Wooden spoon
- •Chef's knife
- •Chopping board
Nutrition
Per serving, approximate
- Calories
- 460 kcal
- fat
- 20 g
- carbs
- 28 g
- fibre
- 5 g
- protein
- 42 g
- calories
- 460 kcal
Instructions
- 1
Heat the extra virgin olive oil in a wide heavy-based pan over medium heat.
- 2
Add the sliced onion and celery, cooking for 6 to 8 minutes until soft and translucent.
- 3
Stir in the rinsed capers, olives, pine nuts and drained sultanas.
- 4
Add the crushed plum tomatoes and potato chunks to the pan.
- 5
Season with freshly ground black pepper and bring the sauce to a gentle simmer.
- 6
Cover the pan with a lid and cook on low heat for 20 minutes until the potatoes begin to soften.
- 7
Nestle the desalted salt cod pieces skin-side down into the simmering sauce.
- 8
Spoon some of the tomato sauce over the fish fillets.
- 9
Cover and simmer gently for 15 to 20 minutes until the cod flakes easily and the potatoes are tender.
- 10
Remove from the heat, rest for 5 minutes, and scatter with chopped parsley before serving.
Chef's tips
Ensure the salt cod is fully desalted by soaking in cold water in the fridge for at least 48 to 72 hours, changing the water three times daily. Avoid adding extra salt to the sauce until the end, as the cod, capers and olives provide ample seasoning. Never stir the pan vigorously once the fish is added; instead, gently shake the pan to prevent breaking the delicate cod flakes.
Ingredient substitutions
- baccalà (salt cod) → fresh thick cod fillets, adding a pinch of salt to the sauce
- green Sicilian olives → black Gaeta or Kalamata olives
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating
Reheat gently in a covered pan over low heat with a splash of water until piping hot throughout.
Common mistakes to avoid
- •Stirring the stew roughly, which breaks the delicate cod fillets into mush.
- •Adding salt without tasting first, leading to an over-salted dish from the preserved ingredients.
- •Skipping the celery, which is the defining aromatic element of a true Messinese ghiotta.
Serving suggestions
Cooked Baccalà alla Ghiotta?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Sicily
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
