Baccala is an easy Italian dish that showcases the rich and savory flavors of salted cod. This recipe consists of pan-seared cod in white wine sauce, making a restaurant-quality meal with bright, citrusy, and herbaceous flavors. Similar to my baked cod in cheese sauce, you’ll be surprised at how simple it is to prepare it at home!
Table of Contents
- 1 Why you’ll love this Pan-Seared Cod Recipe
- 2 Baccala recipe
- 3 What is Baccala?
- 4 Baccala vs merluzzo vs stoccafisso
- 5 Ingredients and substitutions
- 6 How to make baccala in salsa de vino
- 7 Useful tips for making Italian baccala
- 8 What to serve with cod in wine sauce
- 9 FAQs
- 10 Storage and reheating
- 11 Other cod recipes to enjoy
- 12 Italian Baccala Recipe
Why you’ll love this Pan-Seared Cod Recipe
- Traditional: Baccala in salsa de vino is a traditional meal that has stood the test of time across many cultures. This tried-and-true recipe never disappoints for sure!
- Healthy: Cod is a significant source of protein and Omega-3s, making it a top choice for adding to your monthly or weekly meal rotation. It is also low-carb, gluten-free, dairy-free, and pescatarian!
- Restaurant quality: With such a vibrant presentation, this recipe is perfect for dinner parties and special occasions. It’s also simple enough to prepare during busy weeknights.
Baccala recipe
Baccala in salsa de vino is a gourmet meal featuring cured cod fillets, white wine sauce, and a beautiful blend of seasonings like basil and garlic. The brightness and acidity of the sauce perfectly balance the rich flavors of the fish.
The whole dish will be on the table in about 30 minutes once you desalt the fish, making it suitable for any night of the week. Therefore, you don’t need to spend hours in the kitchen to create a seriously impressive meal!
Typically, baccala is served as a main course paired with a glass of wine, some bread, and a green salad. Thus, it’s light yet satisfying, full of important vitamins and minerals, and incredibly versatile.
There is something special about recipes with wine incorporated into the cooking process, don't you think?
This key ingredient adds layers of flavor and gives the dish such a fancy appeal.
Baccala in salsa de vino (or cod in wine sauce) is one of those baccala recipes that really makes you feel like you’re out at a restaurant, but that you can easily prepare in the comfort of your home.
Try it for a date night meal, or serve it as a recipe that will wow your dinner guests. You can also make it for Lent or Easter!
What is Baccala?
Baccala is Italian for “salted cod,” which is a type of dried and cured fish used widely in Italian cuisine. This fish is often the key ingredient in soups, stews, and pasta.
It comes dehydrated, so it’s typically rehydrated before being cooked in a flavorful sauce. You may also see it labeled as “bacalao,” which is the Spanish word for the same type of fish.
Baccala is available in many grocery stores and also specialty food markets in the seafood or international food aisles.
If you are having trouble finding it at your local grocery store, try a Mediterranean market or specialty store that carries international ingredients. Another option is to purchase it online from gourmet retailers.
Baccala vs merluzzo vs stoccafisso
There are a few other similar names that may confuse you regarding baccala. Let me clear up what each one of them means to help you make the right choices when purchasing ingredients for this baccala recipe.
- Merluzzo: Merluzzo is simply the Italian word for codfish, which is widely used in Italian cuisine.
- Baccàla: Baccala refers to salted cod that has been left to dry in rooms for weeks at a time. This method of curing (or preserving) utilizes salt in the process.
- Stoccafisso: Stoccafisso (or stockfish) is another term for cod, which has been naturally cured in the open air, rather than with salt.
These terms all refer to the same type of fish, but the preparation and presentation techniques make them each unique.
Ingredients and substitutions
For the Pan-Seared Cod
- 1 and ½ pounds skinless, boneless salted cod (baccalà or bacalao), cut into 4 fillets (or four 6-ounce fillets). NOTE: Alternatively you can use fresh cod fillets! - If you can’t find cod, the most similar substitute is haddock since it’s also part of the same family.
- Salt and pepper, to taste
For the White Wine Sauce
- 2 tablespoons olive oil - OR Sunflower oil, canola oil, and safflower oil all work as well due to their high smoke point.
- ¼ teaspoon crushed red pepper flakes - Alternatively, you can also use cayenne pepper, paprika, or chili powder.
- 3 large cloves garlic, finely minced - OR, you can also use garlic powder. Use ¾-teaspoon in place of the 3 fresh cloves.
- 1-pint cherry tomatoes, sliced in half - If you don’t have cherry tomatoes available, use grape tomatoes, sun-dried tomatoes, or even olives though.
- ⅓ cup dry white wine - Think of varietals like pinot grigio, sauvignon blanc, or pinot blanc. If you use chardonnay, make sure it is unoaked though.
- 2 tablespoons capers - Add chopped green olives if you don’t have capers on hand though.
- ¼ cup fresh basil, finely chopped - Fresh oregano or parsley are also options!
- 2 tablespoons fresh lemon juice
- ½ teaspoon fresh lemon zest
- ½ teaspoon salt (more to taste)
- 1 teaspoon granulated sugar
- ¼ teaspoon freshly ground black pepper (more to taste)
How to make baccala in salsa de vino
- PREPARE THE COD AHEAD: If using SALTED COD, desalt the cod about 2-3 days ahead, as follows:
1. Take the precut portion of codfish and rinse excessive salt under the tap with cold water.
2. Then, place the fillets in a large bowl of cold water. A general rule is three times as much water as fish. Cover the bowl with plastic wrap and refrigerate.
3. Change the water 2 to 3 times a day though.
4. Some of the thinner cuts of the fish are ready to be cooked after 2 days. For the thickest cuts, it will take 3 days. After this process either cook, refrigerate, or freeze for future use. But always pat dry the fillets well with a paper towel before doing any of the above. Before cooking, season both sides of the cod with salt and pepper and reserve.
NOTE: The length of the desalting process depends on the thickness of the fish and on how long it has been cured.
If using FRESH COD, skip the desalting process. Pat dry the fillets with a paper towel and season both sides of the cod with salt and pepper. Reserve! PIC. 1
- PREPARE THE WINE SAUCE: Heat oil in a large nonstick skillet over medium heat. Add crushed red pepper flakes and garlic and saute for 1 minute, or until garlic is fragrant. PIC. 2 Add the cherry tomatoes and cook, stirring now and then, until they're soft and blistering, but still hold their shape, about -9-12 minutes. Add in the white wine, stir well, and let the mixture come to a gentle simmer. Stir in the capers, basil, lemon juice, lemon zest, salt, sugar, and pepper. Cook for 2 minutes! PIC. 3 Transfer the sauce to a bowl and set aside until needed.
- COOK THE COD: Wipe the skillet well and heat it over medium heat. Add oil and place seasoned cod fillets in. PIC. 4 Cook them until golden brown, about 3 minutes. Carefully flip the cod over and continue cooking for another 2-3 minutes, OR until it's cooked through. PIC. 5 The time will depend on the thickness of the fillets. Test it with a fork at an angle, at the thickest point of the fillet, and twist gently. If cooked through, the fish will flake easily and it will lose its translucent or raw appearance. Lastly, pour the white wine sauce over the baccala, let the sauce warm up for a minute, then remove from heat and serve at once. PIC. 6
Useful tips for making Italian baccala
- Plan ahead: If you are using cured cod, you need to plan this Italian baccala recipe at least 2-3 days ahead of time because of the desalting process. If you forget, don’t worry! Just use fresh cod fillets.
- Twist the fork: Make sure the cod is perfectly flaky by testing it with a fork. Insert the fork at an angle at the thickest part of the fillet to see if it will flake through though.
- Choose the right wine: Lighter dry white wine varietals, like pinot grigio and sauvignon blanc, are better for cooking. They add flavor without overpowering the dish. Avoid heavily oaked chardonnays as they can add bitter flavors once cooked down.
- Use fresh ingredients: The produce plays a huge part in the overall flavor of this simple dish. Choose quality tomatoes without blemishes, fresh herbs, and potent spices. If they smell bland, it’s likely time to purchase new ones.
What to serve with cod in wine sauce
Some of the most classic side dishes for white fish include carbohydrates like rice, bread, peas, smashed potatoes, or fingerling potato salad.
For a lower-carb option, serve this cod in wine sauce with sides such as mashed cauliflower, mashed pumpkin, roasted carrots and parsnips, this Italian white bean salad, or a fresh butternut squash salad.
FAQs
Soak baccala in fresh water for at least 2 days before making the recipe. The time frame may vary depending on the thickness of the fish fillets.
Cod is the general term for codfish. Baccala is the name for codfish once it is salted and dried.
The curing process (aka cooking without heat) means baccala (or bacalao) will last much longer than a fresh cod fillet. But, it’s still common to rehydrate and cook salted cod using simmering, searing, or boiling methods.
Storage and reheating
Don’t let the leftovers of your baccala in salsa de vino go to waste! Follow these simple storage and reheating tips to keep everything fresh:
- Fridge: Allow the fish to cool to room temperature, then transfer it to an airtight container with a solid lid. Store the cod in wine sauce in the fridge for up to 3 days.
- Freezer: Due to the nature of the sauce and the texture of the fish once thawed, I don’t recommend freezing this recipe.
- Reheating: Reheat baccala in salsa de vino in the microwave in 30-second intervals, checking on it after each one. Just note that the fish will lose some flavor, and the texture may change once reheated. If the sauce has thickened too much, add a touch of water, broth, or white wine to thin it out.
Other cod recipes to enjoy
If you enjoyed this baccala in salsa de vino recipe, take a peek at some more of my favorite fish and seafood dishes such as these:
PIN & ENJOY!
Italian Baccala Recipe
Equipment
- 1 cutting board
- 1 Chef's knife
- 1 medium bowl
- 1 large skillet preferably non stick
- 1 large bowl ONLY if using salted cod
Ingredients
For the Cod
- 1 ½ lbs skinless boneless salted cod (baccalà or bacalao), cut into 4 fillets (or four 6-ounce fillets). NOTE: Alternatively you can use fresh cod fillets! - If you can’t find cod, the most similar substitute is haddock since it’s also part of the same family.
- Salt and pepper to taste
For the White Wine Sauce
- 2 tablespoons olive oil OR Sunflower oil, canola oil, and safflower oil all work as well due to their high smoke point.
- ¼ teaspoon crushed red pepper flakes - Alternatively you can also use cayenne pepper, paprika, or chili powder.
- 3 large cloves garlic finely minced - Garlic powder will work in a pinch. Use ¾-teaspoon in place of the 3 fresh cloves.
- 1- pint cherry tomatoes sliced in half - If you don’t have cherry tomatoes available, substitute grape tomatoes, sun-dried tomatoes, or even olives.
- ⅓ cup dry white wine Think of varietals like pinot grigio, sauvignon blanc, or pinot blanc. If you use chardonnay, make sure it is unoaked.
- 2 tablespoons capers Add chopped green olives if you don’t have capers on hand.
- ¼ cup fresh basil finely chopped - Fresh oregano or parsley are also options!
- 2 tablespoons fresh lemon juice
- ½ teaspoon fresh lemon zest
- ½ teaspoon salt more to taste
- 1 teaspoon granulated sugar
- ¼ teaspoon freshly ground black pepper more to taste
Instructions
- PREPARE THE COD AHEAD: If using SALTED COD, desalt the cod about 2-3 days ahead, as follows:
- Take the precut portion of codfish and rinse excessive salt under the tap with cold water.
- Place the fillets in a large bowl of cold water. A general rule is three times as much water as fish. Cover the bowl with plastic wrap and refrigerate.
- Change the water 2 to 3 times a day.
- Some of the thinner cuts of the fish are ready to be cooked after 2 days. For the thickest cuts, it will take 3 days. After this process either cook, refrigerate or freeze for future use. But always pat dry the fillets well with a paper towel before doing any of the above. Before cooking, season both sides of the cod with salt and pepper and reserve.
- NOTE: The length of the desalting process depends on the thickness of the fish and on how long it has been cured.
- If using FRESH COD, skip the desalting process. Pat dry the fillets with a paper towel and season both sides of the cod with salt and pepper. Reserve!
- PREPARE THE WINE SAUCE: Heat oil in a large nonstick skillet over medium heat. Add crushed red pepper flakes and garlic and saute for 1 minute, or until garlic is fragrant. Add the cherry tomatoes and cook, stirring now and then, until they're soft and blistering, but still hold their shape, about -9-12 minutes.
- Add in the white wine, stir well, and let the mixture come to a gentle simmer. Stir in the capers, basil, lemon juice, lemon zest, salt, sugar, and pepper. Cook for 2 minutes! Transfer the sauce to a medium bowl and set aside until needed.
- COOK THE COD: Wipe the skillet well and heat it over medium heat. Add an extra 1-2 tablespoon of oil and place seasoned cod fillets in. Cook them until golden brown, about 3 minutes. Carefully flip the cod over and continue cooking for another 2-3 minutes, OR until it's cooked through.
- The time will depend on the thickness of the fillets. Test it with a fork at an angle, at the thickest point of the fillet, and twist gently. If cooked through, the fish will flake easily and it will lose its translucent or raw appearance. Lastly, pour the white wine sauce over the cod, let the sauce warm up for a minute, then remove from heat and serve at once.
Recipe Notes
- Fridge: Allow the fish to cool to room temperature, then transfer it to an airtight container with a solid lid. Store the cod in wine sauce in the fridge for up to 3 days.
- Freezer: Due to the nature of the sauce and the texture of the fish once thawed, I don’t recommend freezing this recipe.
- Reheating: Reheat baccala in salsa de vino in the microwave in 30-second intervals, checking on it after each one. Just note that the fish will lose some flavor, and the texture may change once it’s reheated. If the sauce has thickened too much, add a touch of water, broth, or white wine to thin it out.
Nutrition
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2pots2cook says
Amazing one ! Such a great season to prepare baccala with fresh ripe tomatoes!!!!!!