Baccalà all'Abruzzese
Baccalà all'Abruzzese is a comforting stew of tender salt cod, waxy potatoes, sweet peppers, and olives in a light tomato sauce, traditionally eaten on Christmas Eve.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 480 kcal
Equipment
- •heavy wide casserole or terracotta pot
- •sharp chef's knife
- •chopping board
- •wooden spoon
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 18 g
- carbs
- 32 g
- fibre
- 5 g
- protein
- 42 g
- calories
- 480 kcal
Instructions
- 1
Heat the extra virgin olive oil in a wide, heavy-based casserole over medium heat.
- 2
Add the sliced garlic and chilli flakes, cooking gently for one minute until fragrant.
- 3
Add the sliced peppers and cook for five minutes until slightly softened.
- 4
Stir in the sliced potatoes and cook for three minutes to coat in oil.
- 5
Pour in the tomato passata and warm water, bringing the liquid to a gentle simmer.
- 6
Cover the pan and cook on low heat for fifteen minutes until the potatoes begin to soften.
- 7
Nestle the salt cod chunks and black olives into the simmering vegetables.
- 8
Cover and simmer gently for twenty minutes without stirring, shaking the pan occasionally to prevent sticking.
- 9
Uncover and simmer for five minutes until the fish flakes easily and the sauce thickens.
- 10
Scatter with freshly chopped parsley and rest off the heat for ten minutes before serving.
Chef's tips
Ensure your baccalà is completely desalted by soaking it in cold refrigerated water for at least forty-eight hours, changing the water three times daily. Avoid stirring vigorously once the cod is added, as the tender flakes will break apart. A heavy terracotta pot distributes heat evenly and yields a silky sauce.
Ingredient substitutions
- baccalà → fresh cod fillets, though reduce the cooking time by five minutes and season with salt
- Leccino olives → black Gaeta or Kalamata olives
Storage
Store leftovers in an airtight container in the refrigerator for up to two days.
Reheating
Reheat gently in a covered saucepan over low heat with a splash of water until piping hot.
Common mistakes to avoid
- •Using inadequately soaked salt cod, which makes the entire stew unpleasantly salty.
- •Stirring with a spoon after adding the fish, breaking the cod into small shreds.
- •Slicing the potatoes too thick, which leaves them undercooked while the fish overcooks.
Serving suggestions
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