Italian cuisine · Soups & Stews

Zuppa di Baccalà e Patate

Salt cod and potato stew from Lazio, in which the desalted baccalà turns butter-soft in tomato broth.

Ingredients · for 4 servings

• 600 g desalted salt cod
• 700 g waxy potatoes
• 1 onion
• 3 garlic cloves
• 400 g passata (strained tomatoes)
• 1 red chili
• 1/2 bunch flat-leaf parsley
• 700 ml fish stock
• 6 tbsp olive oil
• 2 tbsp flour
• Salt, pepper

Instructions

1. Pat the desalted salt cod dry, cut into 4 cm pieces, remove any bones, and lightly dust the pieces with flour.
2. Peel the potatoes and break into 3 cm pieces, finely dice the onion, slice the garlic, and deseed and chop the chili.
3. Heat 4 tbsp olive oil in a wide pot and sear the fish pieces for 2 min. per side until light golden, then remove.
4. In the same pot, sauté onion, garlic and chili in the remaining oil for 6 min., add the passata and reduce uncovered for 5 min. until the sauce darkens.
5. Add the potatoes and fish stock and simmer covered for 20 min. until the potatoes are almost done, then add the fish and let steep gently for another 10 min. without stirring – the salt cod falls apart otherwise.
6. Season with salt and pepper, scatter generously with chopped parsley, and serve in deep bowls with the broth.