Baccala in Red Sauce with Potatoes

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Baccalà is a traditional dish in Southern Italy on Christmas Eve (La Vigilia). Every family prepares it differently. Some families fry it, make a cold salad and my family prepares it in tomato sauce with potatoes. I love Baccalà in every preparation! The important part is to soak out all the salt before cooking. I soak mine for 3 -4 days changing the water every day. So this dish is definitely something you need to plan for and cannot be made spontaneously.

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Baccalà in Red Sauce and Potatoes

In Southern Italy, Baccalà is a traditional dish on Christmas Eve.
Course Main Course
Cuisine Italian
Keyword baccalà, Christmas eve, salted cod, seafood

Ingredients

  • 1 lb Baccalà Salted Cod
  • 1 Onion sliced thin
  • 1/4 tsp Red Pepper Flakes
  • 2 Potatoes peeled and cubed
  • 20 oz San Marzano Tomatoes pureed
  • 1/4 cup Gaeta Olives
  • 1 tbsp Freshly Chopped Parsley
  • Salt and Pepper to taste

Instructions

  • Soak the baccala in cold water for 3-4 days, changing the water every day.
  • Boil the potatoes until fork tender.
  • Saute the onions in olive oil and red pepper flakes until softened. Add baccala and saute on both sides for a few minutes. Remove from the pan and set aside.
  • Add tomatoes to the pan, season with salt and pepper. Add in fresh parsley and olives, stir and let simmer for 15 mins.
  • Add the baccala and potatoes and stir a bit to coat everything in sauce. Cook with cover vented on low medium for another 15 mins.

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