Baccalà in Umido: A Step-by-Step Recipe Guide

Baccalà in Umido, or stewed cod, is a beloved dish in Italian cuisine, particularly in coastal regions. This comforting meal combines the richness of salted cod with the vibrant flavors of tomatoes, olives, and herbs. It’s a perfect choice for a family dinner or a special occasion. From my own personal experience, this dish is not only delicious but also surprisingly easy to prepare, even for beginners. Let me show you how I make Baccalà in Umido.

Notes on What to Expect

When making Baccalà in Umido, expect a fragrant and hearty stew that highlights the unique flavor of the cod. The tomatoes and olives create a rich, savory sauce that beautifully complements the fish. It’s a dish that evokes warmth and comfort, perfect for family gatherings or cozy dinners.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Time to Stand: 10 minutes (optional)
• Total Time: 1 hour
• Ease of Cooking: Easy
• Servings: 4
• Calories: Approximately 320 per serving
• Cost of Ingredients: $15-$20 (depending on local prices)
• Cuisine: Italian
• Course: Main Course
• Equipment Needed:
  • Large skillet or Dutch oven
  • Wooden spoon
  • Knife
  • Cutting board
  • Measuring cups and spoons
  • Go here to buy the must-have equipment and ingredients for creating a Savory  #Baccalà in Umido  here.

Ingredients

• For the Stew:
  • 1 lb (450 g) baccalà (salted cod), soaked for 24-48 hours in cold water (changing the water periodically)
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 can (14 oz) crushed tomatoes
  • 1/2 cup pitted black olives, sliced
  • 1/4 cup fresh parsley, chopped
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and pepper to taste
  • Go here to buy the must-have equipment and ingredients for creating a Savory  #Baccalà in Umido  here.

Method

1. Prepare the Baccalà:
   • After soaking the salted cod for 24-48 hours, drain and rinse it thoroughly under cold running water. Pat it dry with paper towels and cut it into large pieces (about 2-3 inches).
2. Sauté the Aromatics:
   • In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until it becomes translucent, about 5 minutes. Stir in the minced garlic and cook for another minute, being careful not to burn it.
3. Add the Tomatoes:
   • Pour in the crushed tomatoes, stirring to combine. Let the mixture simmer for about 5 minutes to allow the flavors to meld.
4. Combine Ingredients:
   • Add the soaked and drained baccalà pieces to the skillet. Gently stir to coat them with the tomato sauce. Add the sliced olives, parsley, oregano, and red pepper flakes (if using). Season with salt and pepper to taste.
5. Simmer the Stew:
   • Cover the skillet and reduce the heat to low. Let it simmer for 25-30 minutes, or until the baccalà is tender and flakes easily with a fork. If the sauce becomes too thick, you can add a splash of water or vegetable broth.
6. Serve:
   • Once cooked, taste the stew and adjust seasoning if necessary. Serve the Baccalà in Umido warm, garnished with extra parsley if desired, alongside crusty bread or polenta for a satisfying meal.

Variations

• Vegetarian Option: Substitute the baccalà with eggplant or zucchini for a meat-free version.
• Spicy Version: Increase the amount of red pepper flakes or add diced fresh chili peppers for extra heat.
• Herbs: Experiment with other herbs like basil or thyme to suit your taste.
• Go here to buy the must-have equipment and ingredients for creating a Savory  #Baccalà in Umido  here.

Tips and Substitutions

• Soaking Baccalà: Make sure to soak the cod for the appropriate amount of time to remove excess salt. The longer you soak it, the milder the flavor will be.
• Serving Suggestions: This dish pairs beautifully with a side of sautéed greens or a fresh salad.
• Storage: Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors continue to develop.

Notes on What to Expect

When making Baccalà in Umido, expect a fragrant and hearty stew that highlights the unique flavor of the cod. The tomatoes and olives create a rich, savory sauce that beautifully complements the fish. It’s a dish that evokes warmth and comfort, perfect for family gatherings or cozy dinners.

Nutritional Information Per Serving

• Calories: 320
• Protein: 35g
• Fat: 15g
• Carbohydrates: 10g
• Fiber: 3g

Final Thoughts

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