Are you ready to dive into the world of Italian-Portuguese cuisine? If so, you’re in for a treat! Baccala, also known as salted codfish, is a staple ingredient in many traditional dishes from these regions. Whether you’re looking to add some excitement to your seafood repertoire or simply want to try something new, we’ve got you covered with our collection of 18 savory baccala recipes.
From classic preparations like Baccala alla Vicentina to more modern twists like Crispy Baccala Fritters with Lemon Aioli, there’s a recipe on this list that’s sure to satisfy your cravings. And the best part? These dishes are all relatively easy to make and require minimal ingredients, making them perfect for busy home cooks.
In this article, we’ll take you on a culinary journey through the Mediterranean, exploring the rich flavors and textures of baccala in various forms and preparations. So, let’s get started and discover why baccala has earned its place as a beloved ingredient in so many cuisines!
Classic Baccala alla Vicentina
This traditional Venetian recipe is a staple of Italian cuisine, showcasing the rich flavors of salted cod (baccala) in a hearty and comforting pasta dish.
Ingredients:
– 12 oz salted cod (baccala), soaked overnight and drained
– 1 onion, finely chopped
– 2 garlic cloves, minced
– 1 cup dry white wine
– 1 cup beef broth
– 1 tablespoon tomato paste
– 1 teaspoon dried parsley
– 1/4 teaspoon black pepper
– 12 oz spaghetti
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente.
2. In a separate large skillet, combine chopped onion and minced garlic. Cook over medium heat until the onion is translucent.
3. Add the soaked baccala, white wine, beef broth, tomato paste, parsley, and black pepper to the skillet. Simmer for 10-12 minutes or until the cod flakes easily with a fork.
4. Combine cooked spaghetti and baccala mixture in a large serving dish.
5. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 25-30 minutes
Crispy Baccala Fritters with Lemon Aioli
Discover the perfect blend of crispy and savory in these bite-sized fritters, filled with the rich flavor of baccala (salted cod). Serve them with a tangy lemon aioli for a match made in heaven.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup cornmeal
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1/2 cup buttermilk
– 1 large egg
– 1/4 cup finely chopped baccala (salted cod)
– Vegetable oil for frying
– Lemon Aioli (recipe below)
Lemon Aioli:
– 1/2 cup mayonnaise
– 2 tablespoons freshly squeezed lemon juice
– 1 minced garlic clove
Instructions:
1. In a medium bowl, whisk together flour, cornmeal, salt, and baking powder.
2. In a separate bowl, whisk together buttermilk and egg.
3. Add chopped baccala to the wet ingredients and mix well.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
6. Using a spoon, drop small amounts of the batter into the oil and fry for 3-4 minutes on each side, or until golden brown.
7. Drain fritters on paper towels and serve warm with Lemon Aioli.
Cooking Time: 15-20 minutes
Baccala Mantecato on Crostini
This classic Italian recipe combines the rich flavors of salted cod, creamy mascarpone cheese, and crispy crostini for a delightful appetizer.
Ingredients:
– 12 oz salted cod (baccala), soaked overnight and drained
– 8 oz mascarpone cheese
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/4 cup white wine
– 1/4 cup water
– Salt and pepper to taste
– 12-16 crostini (Italian breadsticks)
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a medium saucepan, combine cod, olive oil, onion, garlic, white wine, and water.
3. Bring to a simmer over medium heat; reduce heat and cook for 10-12 minutes or until cod is tender.
4. Flake cod into small pieces and set aside.
5. In a separate bowl, mix mascarpone cheese with flaked cod, salt, and pepper to taste.
6. Spread crostini with the cod-mascarpone mixture.
7. Serve immediately.
Cooking Time: 20-25 minutes
Portuguese Bacalhau à Brás
A classic Portuguese dish, Bacalhau à Brás is a creamy, flavorful cod recipe that’s sure to please. Thinly sliced cod, potatoes, onions, and scrambled eggs come together in a satisfying harmony.
Ingredients:
– 1 pound dried and rehydrated cod (bacalhau)
– 2 large potatoes, peeled and thinly sliced
– 1 large onion, thinly sliced
– 4 large eggs
– 2 tablespoons butter
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook the cod according to package instructions.
3. In a large skillet, melt 1 tablespoon of butter over medium heat. Add potatoes and cook until golden brown, about 10 minutes.
4. Remove potatoes from skillet and set aside. Add remaining 1 tablespoon of butter, then sauté onions until translucent, about 5 minutes.
5. Flake cooked cod into the skillet with onions. Season with salt and pepper to taste.
6. Make scrambled eggs in a separate bowl and add to the skillet with cod and onions.
7. Combine potatoes with cod mixture and serve hot.
Cooking Time: Approximately 30-40 minutes
Baccala Salad with Olives and Herbs
This Mediterranean-inspired salad brings together the rich flavors of salted cod, briny olives, and fragrant herbs to create a simple yet satisfying dish perfect for a light lunch or dinner.
Ingredients:
– 1 can of baccala (salted cod), drained and flaked
– 1/2 cup pitted green olives, sliced
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh basil
– 2 cloves garlic, minced
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the flaked cod, sliced olives, parsley, basil, and garlic.
2. Drizzle with olive oil and season with salt and pepper to taste.
3. Serve immediately, garnished with additional parsley if desired.
Cooking Time: 5 minutes (prep) + serving time
Baccala and Potato Stew
A hearty and comforting stew that combines the rich flavor of codfish (baccala) with the earthy sweetness of potatoes.
Ingredients:
– 1 pound dried baccala, soaked overnight and drained
– 2 large onions, chopped
– 3-4 medium-sized potatoes, peeled and cubed
– 2 cloves garlic, minced
– 1 cup chicken broth
– 1/2 cup water
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot or Dutch oven, sauté the chopped onions in a little bit of oil until they’re translucent.
2. Add the minced garlic and cook for another minute.
3. Add the cubed potatoes, baccala, chicken broth, and water to the pot. Season with salt and pepper to taste.
4. Bring the stew to a boil, then reduce the heat to low and simmer for 30-40 minutes or until the potatoes are tender.
5. Serve hot, garnished with chopped fresh parsley if desired.
Cooking Time: 30-40 minutes
Baked Baccala with Tomatoes and Capers
This Sicilian-inspired recipe combines the rich flavors of salted cod (baccala) with sweet tomatoes, tangy capers, and a hint of garlic. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 1 pound baccala, soaked overnight and drained
– 2 large tomatoes, diced
– 2 cloves garlic, minced
– 2 tablespoons olive oil
– 1/4 cup capers, rinsed and chopped
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine the baccala, tomatoes, garlic, olive oil, and capers. Mix well.
3. Transfer the mixture to a baking dish and season with salt and pepper.
4. Bake for 25-30 minutes or until the cod is flaky and the flavors have melded together.
5. Garnish with chopped parsley, if desired.
6. Serve hot with crusty bread or over rice.
Cooking Time: 25-30 minutes
Baccala in Creamy Garlic Sauce
A classic Italian comfort food dish that combines the simplicity of baccala (salted cod) with the richness of a creamy garlic sauce. This recipe is perfect for a cozy night in or a special occasion.
Ingredients:
– 1 pound baccala (salted cod), rinsed and cut into 1-inch pieces
– 2 tablespoons olive oil
– 3 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Add the baccala and cook for 5-7 minutes or until flaked with a fork.
2. In a large skillet, heat the olive oil over medium-high heat. Add the garlic and cook for 1 minute or until fragrant.
3. Pour in the heavy cream and bring the mixture to a simmer. Reduce the heat to low and let cook for 5-7 minutes or until slightly thickened.
4. Stir in the Parmesan cheese until melted. Season with salt and pepper to taste.
5. Add the cooked baccala to the creamy garlic sauce. Toss to combine.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Spicy Baccala Pasta with Chili Flakes
Spicy Baccala Pasta with Chili Flakes Recipe
Get ready to ignite your taste buds with this spicy and satisfying pasta dish, featuring the rich flavors of baccala (salted cod) and a kick from chili flakes.
Ingredients:
– 8 oz pasta of your choice
– 1/2 cup baccala, rinsed and flaked
– 2 tbsp olive oil
– 1 onion, finely chopped
– 2 garlic cloves, minced
– 1/4 tsp chili flakes
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente.
2. In a separate pan, heat olive oil over medium-high heat. Add chopped onion and cook until translucent.
3. Add minced garlic and cook for an additional minute.
4. Add flaked baccala and chili flakes to the pan. Stir to combine and cook for 2-3 minutes or until baccala is heated through.
5. Combine cooked pasta, baccala mixture, salt, and pepper in a serving bowl. Top with grated Parmesan cheese (if using).
6. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Baccala Brandade with Crusty Bread
A classic Provençal recipe that combines the rich flavors of cod, garlic, and olive oil with the crunch of crusty bread. Perfect as an appetizer or snack.
Ingredients:
– 1 pound baccala (dried cod), soaked overnight and flaked
– 2 cloves garlic, minced
– 1/4 cup olive oil
– 2 tablespoons lemon juice
– Salt and pepper to taste
– 1 baguette, crusty
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, combine flaked cod, garlic, olive oil, and lemon juice.
3. Season with salt and pepper to taste.
4. Slice the baguette into 1-inch thick slices.
5. Place the bread slices on a baking sheet and toast in the oven for 5-7 minutes, or until crispy.
6. Serve the brandade warm, accompanied by crusty bread slices.
Cooking Time: 10-12 minutes
Baccala and Chickpea Soup
This hearty soup combines the rich flavor of baccala (salted cod) with the comforting warmth of chickpeas, garlic, and herbs.
Ingredients:
– 1 pound dried baccala (salted cod), rinsed and cut into small pieces
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 can chickpeas (14.5 oz), drained and rinsed
– 4 cups vegetable broth
– 1 cup water
– 1 teaspoon dried oregano
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic and baccala; cook for an additional 2-3 minutes.
3. Stir in the chickpeas, vegetable broth, water, and oregano. Bring to a boil, then reduce the heat and simmer for 20-25 minutes or until the flavors have melded together.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Grilled Baccala with Lemon and Rosemary
A classic Mediterranean dish gets a flavorful twist with the addition of bright citrus and fragrant herbs.
Ingredients:
– 1 lb dried baccala (salted cod)
– 2 lemons, juiced
– 4 sprigs fresh rosemary, chopped
– 2 cloves garlic, minced
– Salt and pepper, to taste
– Olive oil, for brushing
Instructions:
1. Preheat grill to medium-high heat.
2. Rinse the baccala under cold water to remove excess salt. Drain well.
3. In a small bowl, mix together lemon juice, chopped rosemary, garlic, salt, and pepper.
4. Place the baccala on a large piece of aluminum foil or parchment paper. Brush with olive oil.
5. Spoon the lemon-rosemary mixture evenly over the fish.
6. Fold the foil or paper to create a packet, sealing the fish inside.
7. Grill for 10-12 minutes, turning occasionally, until the baccala is flaky and tender.
Cooking Time: 10-12 minutes
Baccala Croquettes with Spicy Mayo
Savor the flavors of Italy with these crispy Baccala croquettes, served with a tangy and spicy mayo that will leave you craving for more.
Ingredients:
– 1 cup dried baccala (salted cod), soaked overnight and flaked
– 1/2 cup all-purpose flour
– 1 egg, lightly beaten
– 1/4 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– Vegetable oil for frying
– Spicy Mayo ingredients: 1/2 cup mayonnaise, 1 tablespoon Dijon mustard, 1 tablespoon sriracha sauce, salt and pepper to taste
Instructions:
1. Preheat the oil in a deep frying pan or a deep fryer to 350°F (180°C).
2. In a bowl, mix together flaked baccala, flour, egg, Parmesan cheese, and parsley.
3. Using your hands, shape the mixture into small croquettes, about 1 inch (2.5 cm) in diameter.
4. Fry the croquettes in batches until golden brown, about 3-4 minutes per batch.
5. Remove the croquettes from the oil with a slotted spoon and drain on paper towels.
6. For the Spicy Mayo, mix all ingredients together in a bowl and refrigerate for at least 30 minutes to allow flavors to meld.
7. Serve the Baccala Croquettes warm with Spicy Mayo for dipping.
Cooking Time: 15-20 minutes
Baccala with Roasted Peppers and Potatoes
This hearty Italian-inspired dish combines the rich flavors of salted cod (baccala) with the sweetness of roasted peppers and the comfort of mashed potatoes.
Ingredients:
– 1 pound baccala, soaked overnight and drained
– 2 large bell peppers, any color
– 3-4 medium-sized potatoes
– 2 tablespoons olive oil
– Salt and pepper to taste
– Optional: chopped fresh parsley or basil for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roast the bell peppers by placing them on a baking sheet, drizzling with olive oil, and seasoning with salt and pepper. Roast for 30-40 minutes, or until the skin is blistered and charred.
3. Meanwhile, boil the potatoes until tender, then drain and mash with butter and salt to taste.
4. In a large skillet, heat some olive oil over medium-high heat. Add the baccala and cook for about 5 minutes on each side, or until it flakes apart easily.
5. Serve the baccala with roasted peppers, mashed potatoes, and garnish with parsley or basil if desired.
Cooking Time: Approximately 1 hour
Baccala and Spinach Risotto
Savor the rich flavors of Italy with this creamy Baccala (salted cod) and Spinach Risotto, a hearty and comforting dish perfect for any occasion.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/2 cup Baccala (salted cod), rinsed and flaked
– 1 cup fresh spinach leaves
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Heat olive oil in a large saucepan over medium heat. Add chopped onion and cook until translucent, about 3-4 minutes.
2. Add garlic and cook for an additional minute.
3. Add Arborio rice and cook, stirring constantly, for 1-2 minutes.
4. Add warmed broth, 1/2 cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
5. After 20-25 minutes of cooking, stir in flaked Baccala and wilted spinach leaves. Season with salt and pepper to taste.
6. Remove from heat and stir in grated Parmesan cheese.
7. Serve immediately and enjoy!
Cooking Time: 25-30 minutes
Baccala Cakes with Remoulade Sauce
Enjoy a taste of Louisiana’s Cajun heritage with this traditional recipe for Baccala Cakes, served with a creamy Remoulade Sauce.
Ingredients:
For the Baccala Cakes:
– 1 pound dried baccala (salted cod), soaked overnight and flaked
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1 cup all-purpose flour
– 1 teaspoon paprika
– 1/4 teaspoon cayenne pepper
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 eggs, lightly beaten
– 1 tablespoon Worcestershire sauce
For the Remoulade Sauce:
– 1 cup mayonnaise
– 2 tablespoons chopped fresh parsley
– 2 tablespoons chopped scallions (green onions)
– 1 tablespoon Dijon mustard
– 1 tablespoon lemon juice
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 375°F.
2. In a medium bowl, combine flaked baccala, onion, garlic, flour, paprika, cayenne pepper, salt, and black pepper. Mix well.
3. Add eggs, Worcestershire sauce, and mix until just combined.
4. Shape mixture into 6-8 patties.
5. Place patties on a baking sheet lined with parchment paper and bake for 15-20 minutes, or until golden brown.
6. Meanwhile, prepare Remoulade Sauce by combining all ingredients in a bowl and mixing well.
7. Serve Baccala Cakes warm with Remoulade Sauce.
Cooking Time: 15-20 minutes
Baccala with White Wine and Herbs
A classic Italian dish that combines the rich flavor of salted cod with the brightness of white wine and a blend of fresh herbs.
Ingredients:
– 1 pound dried baccala (salted cod), soaked overnight and drained
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/4 cup white wine
– 1/4 cup chicken broth
– 2 sprigs fresh parsley, chopped
– 2 sprigs fresh thyme, chopped
– Salt and pepper to taste
Instructions:
1. In a large skillet, heat the olive oil over medium-high heat.
2. Add the chopped onion and cook until translucent, about 3 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the soaked baccala, white wine, and chicken broth to the skillet. Stir to combine.
5. Reduce heat to low and simmer for 10-15 minutes, or until the cod is tender and flakes easily with a fork.
6. Stir in the chopped parsley and thyme. Season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Baccala and Lentil Salad
This hearty salad combines the rich flavors of salted cod (baccala) with tender lentils, aromatic herbs, and a hint of lemon. Perfect as a main course or as a side dish.
Ingredients:
– 1 can baccala (salted cod), drained and flaked
– 1 cup cooked lentils
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh mint
– 2 tablespoons lemon juice
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the flaked baccala, cooked lentils, olive oil, garlic, parsley, and mint.
2. Squeeze the lemon juice over the mixture and toss gently to combine.
3. Season with salt and pepper to taste.
4. Serve warm or at room temperature.
Cooking Time: 15-20 minutes (including cooking time for lentils)
Summary
Discover the rich flavors of Italy’s beloved dried cod, baccala, with these 18 savory recipe ideas. From classic dishes like Baccala alla Vicentina to innovative creations like Crispy Fritters with Lemon Aioli, there’s something for every seafood lover. Try Baccala Mantecato on Crostini or Portuguese Bacalhau a Brás for a taste of tradition, or get creative with Spicy Pasta or Grilled Baccala with Lemon and Rosemary. Whether you’re in the mood for hearty stews, refreshing salads, or rich sauces, these baccala recipes will inspire your next culinary adventure.
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