Sicilian Salt Cod Stew (Baccalà Alla Ghiotta)

Depending on the particular region of Sicily there are some variations to the recipe.

But this is the essence and the beauty of Italian food. Just like Italian dialect varies from region to region (sometimes even city to city!) the same recipe can taste slightly or a lot different based on the absence or presence of some ingredients.

But what remains unchangeable is the hearty, rich flavor that brings comfort and joy.

Salt cod recipes in Italy are traditionally served for Christmas Eve, Good Friday and during Lent.

What is Baccalà?

"Baccalà" is an Italian term for salt-cured codfish. Preserving cod in salt is a traditional method of preserving fish has been used for centuries in many cultures.

To prepare baccalà for cooking, it typically needs to be soaked in water for 2-3 days to remove excess salt. Once desalted, baccalà can be used in stews, soups, salads, or other recipes.

Keep in mind that the term "baccalà" specifically refers to cod that has been preserved in salt, and it's different from fresh cod or from stoccafisso (stockfish). The latest is also a preserved cod, with the difference that it was air-cured.

• Potatoes: Use the same quantity by weight as baccalà or a little more (as in the recipe).
• Cherry Tomatoes: Fresh cherry tomatoes are the best since they provide extra flavor. Feel free to substitute with a few tablespoons of tomato concentrate added once potatoes are cooked.
• Sun-dried tomatoes: I find they add depth of flavor like no other. By all means use it if you have sun-dried tomatoes on hand but just know that a lot of people also make it without.
• Onion: Small onion used as a flavor base. Some prefer to use a classic soffritto (onion, carrot and celery - finely chopped). 
• Garlic: Fresh garlic cloves(s). Use whole (crashed with a flat knife) or chopped if you like more intense garlic flavor.
• Capers: Marinated capers, drained. If using salt-covered capers rinse them under tap water to remove excess salt.
• Olives: Green olive or black olives or a mix of both.
• Pine nuts: One of the traditional ingredients of Sicilian cuisine, hence a-must for Baccala Alla Ghiotta.
• Herbs & Spices: Dried oregano, fresh (frozen) parsley, hot pepper flakes (peperoncino).
• EVO Oil: Extra virgin olive oil.

Optional add-ons

• celery and carrots (diced, add together with onion soffritto), gives extra flavor and helps stretch slightly the servings.
• raisins (add in the beginning of cooking along with olives), add sweetness to the dish, typical of Sicilian cuisine.
• white wine (add in the beginning of cooking along with olives) - add extra flavor that pairs perfectly with the fish.

Soak Baccalà

• Wash baccalà under cold running water removing all the salt. Put it in a large bowl filled with cold water and soak baccala for 2-3 days. Change water twice a day. I usually do it in the morning and in the evening.
• Keep the bowl with baccalà in the fridge.Once ready to cook, drain baccalà and pat dry with a paper towel. Cut into 2-inch (5 cm) chunks if needed.

NOTE: if using stockfish (stoccafisso) use the same technique and extend soaking time to 7-10 days. You can make the stew using fresh or frozen cod fillets cut into chunks.

Prepare The Stew

• In a large pan or cast-iron casserole add a generous splash of extra virgin olive oil, about ⅓ cup.
• Add finely chopped onion, garlic crushed with a flat knife (chop garlic if you prefer stronger garlic taste), hot pepper flakes and diced cherry tomatoes. Set the heat to medium and cook for 3-4 minutes.
• Add olives, thinly sliced sun dried tomatoes and roughly chopped capers.
• Reduce the heat to medium low and simmer for 2 minutes.
• Add 1 tablespoon of parsley and diced potatoes along with 1 cup of water. Salt very slightly (consider capers, olives and baccala are naturally salty). Bring to a boil. Cook on low heat with lid on for 30 minutes.