Baccala Salt Cod Stew
Recipe Type: Main
Serves: 4 servings
This hearty baccala salt cod stew is loaded with potatoes, tomatoes and onions and served with a crusty bread to sop up the delicious broth.
  • 1 Pound Salted Cod, Soaked For 48 Hours (See Notes Above)
  • ¼ Cup All-purpose Flour
  • 6 Tablespoons Olive Oil
  • 2 Large Potatoes
  • 1 Large Onion, Peeled & Chopped
  • 2 Celery Stalks, Finely Chopped
  • 1 Cup Dry White Wine
  • 1 Cup Fish or Vegetable Stock
  • Pinch Of Red Chili Flakes (Optional)
  • 1 Box Pomi Chopped Tomatoes
  • ¼ Cup Chopped, Pitted Flavorful Olives
  • 1½ Tablespoons Chopped Capers
  • 3 Tablespoons Chopped Fresh Parsley
  • Black Pepper To Taste
  1. Cut the potatoes into 2-inch pieces and boil in unsalted water for 5 minutes.
  2. Drain, then set aside.
  3. Remove any skin from the fish, and cut it into 2-inch pieces.
  4. Dust the pieces of fish with the flour.
  5. In a heavy bottomed pot, heat the olive oil over medium heat, then fry the fish on all sides until lightly browned, about 2 minutes per side.
  6. Remove the fish from the pot and set aside.
  7. Add the onion and celery to the pot, and cook over medium heat for 8 minutes.
  8. Pour in the wine, cooking over high heat until almost evaporated, about 5 minutes.
  9. Add the stock, chili flakes, tomatoes, olives, and capers to the pot and bring to a boil.
  10. Add the potatoes reduce the heat to a simmer and cook for 5 minutes.
  11. Return the fish to the pot, season with pepper and parsley, cover, and simmer for 20 minutes.
  12. Serve immediately in individual bowls.
Recipe by Honest Cooking at