Authentic Baccalà In Umido: Classic Italian Salt Cod and Tomato Stew

Ah, baccalà! Salted cod has been a staple of Mediterranean kitchens for centuries, but one of its most comforting and beloved preparations is Baccalà In Umido, or "stewed salted cod." This isn't just a recipe; it's a taste of history and tradition. 

Giuseppe's recipe begins with carefully rehydrated cod, which is transformed from a salty block into a tender, flaky fish. It's then gently simmered in a rich, ruby-red tomato sauce, fragrant with garlic, onions, and fresh parsley. A touch of white wine adds a bright acidity, creating a sauce that perfectly balances the cod's subtle, briny flavor. The result is a dish that is both simple and deeply satisfying—a true celebration of a few humble ingredients coming together to create something extraordinary.

Authentic Baccalà In Umido: Classic Italian Salt Cod and Tomato Stew

 

Before the widespread availability of refrigeration in the 1900s, salted cod was a popular choice for preservation. This made it a staple ingredient in Sicilian cuisine, particularly during holidays. While fresh cod is now readily available, many Sicilians continue to use salted cod in their traditional recipes, valuing its unique flavor and texture.

Guiseppe learned to make this recipe from his elders, a time when precise measurements were less common. The measurements in this recipe for the ingredients is more so of a guide, but trust your instincts (and taste buds) and adjust to your liking!

Ingredients:

  • 2 large salted cod fillets, soaked and desalted for 24-48 hours. Fresh cod can also be used
  • 1/2 cup Intershell’s Seafood Breading
  • 4 tablespoons olive oil
  • 1 onion, chopped
  • 2-4 cloves garlic, minced
  • 1/2 cup dry white wine
  • 1/4 cup pitted green olives, chopped
  • 1/4 cup capers, drained
  • 1 can (14.5 ounces) peeled whole tomatoes

Cooking Instructions:

De-Salt the Salted Cod (If using):

  • If you are using Unsalted Cod fillets, you can skip this step.
  • Soak the salted cod fillets in water for 24-48 hours. Change the water every 6 hours. This is to remove the salt from the fillets.
  • Pat the desalted cod fillets dry with paper towels.
  • Dredge each fillet in seafood breading.

Fry the Cod:

  • Heat olive oil in a large skillet over medium heat.
  • Fry the breaded cod fillets until golden brown on both sides.
  • Remove the cod from the pan and set aside.

Make the Sauce:

  • In the same skillet, add the chopped onion and minced garlic. Sauté until softened.
  • Pour in the white wine and cook for a minute or two, or until the liquid has reduced by half.
  • Stir in the chopped olives, capers, and peeled tomatoes. Simmer for 5-10 minutes, or until the sauce thickens.

Combine and Serve:

  • Return the cooked cod fillets to the sauce.
  • Simmer for a few more minutes, until the fish is heated through.

Tips:

  • Soaking the Cod: To ensure the cod is completely desalted, change the water every 6 hours during the soaking process.
  • Wine: A dry white wine like Pinot Grigio or Sauvignon Blanc works well with this dish.
  • Olive Oil: Use a high-quality extra virgin olive oil for the best flavor.