🇮🇹 Italian · Main Dish
🐟 Baccalà alla Lucana
Baccalà alla Potentina
Salt cod simmered in a rustic tomato and pepper sauce, a landlocked Basilicata take on Italy's beloved preserved fish, brought inland via ancient trade routes long before refrigeration.
Despite Basilicata's limited coastline, salt cod has long been a staple there, transported inland via trade since it needed no refrigeration, and this version simmers the reconstituted fish in a rustic sauce brightened with the region's dried peppers.
Ingredients
Equipment: Large bowl for soaking, Heavy-bottomed pan with lid
- 800 g (1.75 lb) dried salt cod
- 1 onion, chopped
- 2 cloves garlic, minced
- 400 g (14 oz) canned crushed tomatoes
- 2 dried peperoni cruschi or a dried chili, crumbled
- 2 potatoes, peeled and cubed
- 80 ml (⅓ cup) extra virgin olive oil
- Fresh parsley, chopped
- Salt and pepper, to taste
Method
- Soak the salt cod in cold water for 24 hours, changing the water several times to remove excess salt.
- Drain, remove any skin and bones, and cut into large pieces.
- Warm the olive oil in a heavy pan and sauté the onion and garlic until softened.
- Add the crushed tomatoes and crumbled dried peppers, and simmer for 10 minutes.
- Add the potatoes and enough water to almost cover, and simmer for 15 minutes until the potatoes begin to soften.
- Add the cod pieces and simmer gently for another 15 minutes, until the fish is tender and the potatoes are fully cooked.
- Finish with fresh parsley and serve hot.
Chef Tips
- Soaking the cod thoroughly and changing the water several times is essential to remove excess salt.
- The dried Basilicata peppers add a distinctive, mild smoky sweetness rather than intense heat.
- Let the potatoes get a head start cooking before adding the delicate fish, which needs less time.
Common Mistakes to Avoid
- Not soaking the cod long enough, resulting in an overly salty dish.
- Adding the fish too early, causing it to overcook and fall apart before the potatoes are done.
- Using a thin, bland tomato sauce that doesn't provide enough flavor for the rich cod.
Nutrition (per serving)
Health Benefits
- A good source of lean protein and calcium from the salt cod.
Cultural Note
Salt cod's long shelf life made it a practical staple even in landlocked parts of Basilicata, transported inland via historic trade routes long before modern refrigeration existed.
Storage & Serving
Storage: Refrigerate up to 2 days.
Reheating: Reheat gently on the stovetop.
Serve with: Crusty bread, A dry white wine