Non-VegetarianFriulana cuisine Main Course

Baccalà alla Triestina

Name: Baccalà alla Triestina
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Friulana
Ingredients: 600 g soaked stockfish; 500 g floury potatoes; 80 ml Extra virgin olive oil; 3 cloves Garlic; 25 g flat-leaf parsley; 100 ml Dry white wine; 300 ml vegetable stock or warm water; 1 pinch sea salt; 0.5 tsp Black pepper

A classic Trieste dish of reconstituted stockfish simmered with potatoes, garlic, olive oil, and parsley into a fragrant, rustic mash.

🇮🇹Italy· Friuli Venezia Giulia

Prep: 20 min
Cook: 50 min
Total: 70 min
Servings: 4
Difficulty: Medium
Calories: 490 kcal

Ingredients

0 of 9 gathered

Servings

600 g soaked stockfish — skinned, boned and cut into 4 cm pieces
500 g floury potatoes — peeled and sliced 5 mm thick
80 ml Extra virgin olive oil — divided use
3 cloves Garlic — finely chopped
25 g flat-leaf parsley — finely chopped, divided use
100 ml Dry white wine — such as Friulano or Malvasia
300 ml vegetable stock or warm water — light and unsalted
1 pinch sea salt — to taste
½ tsp Black pepper — freshly ground

Equipment

•Heavy-bottomed casserole or Dutch oven
•Wooden spoon
•Chef's knife
•Cutting board

Nutrition

Per serving, approximate

Calories: 490 kcal
fat: 22 g
carbs: 26 g
fibre: 3 g
protein: 38 g
calories: 490 kcal

Instructions

1
Heat half the extra virgin olive oil in a wide casserole over medium-low heat.
2
Add the chopped garlic and half the parsley, cooking gently for one minute until fragrant.
3
Layer half the sliced potatoes over the base of the casserole.
4
Arrange the pieces of soaked stockfish in an even layer over the potatoes.
5
Cover the fish with the remaining sliced potatoes.
6
Season lightly with a pinch of salt and freshly ground black pepper.
7
Pour over the dry white wine and simmer uncovered for two minutes.
8
Add warm stock to just reach the top layer of potatoes.
9
Drizzle with the remaining olive oil, cover tightly, and simmer over low heat for 35 minutes.
10
Press the fish and potatoes firmly with a wooden spoon to break them into a rough mash.
11
Simmer uncovered for ten minutes, stirring frequently, until the sauce emulsifies and thickens.
12
Stir through the remaining fresh parsley and serve steaming hot.

Chef's tips

Use properly rehydrated stockfish for the traditional firm texture, though desalted salt cod makes an accessible alternative. Do not purée the mixture smoothly; the finished texture should remain rustic with distinct potato chunks and fish flakes.

Ingredient substitutions

soaked stockfish → desalted salt cod (baccalà), soaked for 48 hours with frequent water changes
Friulano white wine → dry Pinot Grigio or un-oaked dry white wine

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days.

Reheating

Reheat gently in a saucepan over low heat with a splash of warm water or stock to loosen the texture.

Common mistakes to avoid

•Boiling the stew too vigorously, which scorches the bottom potatoes before they soften.
•Using waxy potatoes instead of floury ones, preventing the dish from achieving its signature mash.
•Over-salting early before tasting, as preserved cod retains natural salinity.

Serving suggestions

Serve steaming hot alongside thick slices of grilled or soft polenta.Pair with a glass of crisp local Vitovska or Malvasia Istriana.Accompany with a simple bitter radicchio salad dressed with olive oil and vinegar.