Baccalà alla Livornese

Let me show you how I make Baccalà alla Livornese, a beloved traditional dish from Livorno, a port city in Tuscany, known for its rich seafood cuisine. This dish highlights salted cod (baccalà), a preservation method used for centuries, which creates a savory, tender fish perfect for slow simmering in a rich tomato sauce. From my own personal experience, it’s a dish that combines simplicity with deep flavors, making it a satisfying choice for any occasion.

Notes on What to Expect:

This dish will have a lovely, mellow flavor with the cod becoming tender and absorbing the tomato sauce. It’s a comforting, hearty meal, perfect for a family dinner or a special occasion.

Ingredients:

• 500g (1.1 lbs) salted cod
• 600g (2.45 cups) tomato sauce
• 1 glass of white wine
• 2 tablespoons extra virgin olive oil
• 2 garlic cloves, chopped
• A sprig of fresh parsley, chopped
• Salt and pepper to taste
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Baccalà alla Livornese  here.

Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Servings: 4
Calories: Approximately 616 kcal per serving
Cuisine: Italian (Tuscan)
Course: Main dish

Method:

1. Soak the Cod: Wash the salted cod thoroughly and soak it in water for at least 36 hours, changing the water every 7-8 hours to remove excess salt. This step is crucial for balancing the fish’s saltiness.
2. Prepare the Cod: After soaking, remove the water, peel off the skin, and debone the cod. Cut the fish into medium-sized fillets, rinse again, and pat dry with paper towels.
3. Cook the Cod: Heat olive oil in a large, non-stick pan over medium-high heat. Add the cod fillets and cook until lightly golden on both sides.
4. Add Wine and Sauce: Pour in the white wine, then add the tomato sauce, salt, and pepper. Cover the pan and simmer over low heat for about 2 hours, allowing the flavors to meld together.
5. Finish with Garlic and Parsley: Just before the end of cooking, uncover the pan to check the sauce consistency. If there’s excess liquid, let it evaporate. Add the garlic and parsley, stir well, and let rest for a few minutes before serving.

Variations:

• Vegetarian Option: Substitute the cod with mushrooms or eggplant for a plant-based version.
• Spicy Twist: Add a pinch of chili flakes to the sauce for some heat.

Tips:

• Be patient with the soaking process to ensure the cod loses enough salt.
• Use high-quality olive oil for the best flavor.
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Baccalà alla Livornese  here.

Nutritional Information per Serving:

• Calories: 616 kcal
• Carbs: 13g
• Protein: 81g
• Fat: 10g
• Fiber: 2g

I hope this guide has made making Baccalà alla Livornese seem a little less daunting! Have you tried it before? Please, be honest, and let me know in the comment below. I like to hear feedback from a real person like you, so please, leave your honest comment.