Michele Savoia’s Baccalà con Patate e Pomodori

Few dishes capture the heart of Sicilian cuisine quite like baccalà. It is a traditional salted cod dish that has been enjoyed for centuries across Italy. Michele Savoia of Dish Osteria and Bar shares his authentic recipe. He combines tender cod with potatoes, tomatoes, olives, and capers for a rustic meal that’s full of Mediterranean flavor. It’s a dish that speaks of family gatherings, seaside traditions, and the simple beauty of Sicilian cooking.

Michele Savoia’s Baccalà con Patate e Pomodori Recipe

This traditional Italian cod recipe begins with dried salted cod. First, soak the fish for two days to bring out its delicate flavor. Then paired with it with Yukon gold potatoes, sweet onions, and briny Sicilian green olives. These ingredients strike the perfect balance of savory, hearty, and fresh. A touch of parsley and extra-virgin olive oil ties everything together, creating a meal that’s both comforting and elegant.

Try it for Christmas Eve, a Sunday family dinner, or simply to enjoy a taste of Sicily at home. The dish is a treat worth savoring with friends and family. Serv it with a slice of grilled bread to soak up the flavorful broth. Watch how the warmth of Sicilian tradition brightens your table and your outlook.

Michele Savoia’s Baccalà con Patate e Pomodori

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• Author: Michele Savoai’s

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Description

This traditional Sicilian dish features tender salted cod simmered with potatoes, tomatoes, onions, olives, and capers for a rustic, flavorful stew. Finished with fresh parsley and served alongside grilled bread, it’s a hearty and comforting taste of the Mediterranean.

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Ingredients

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• About 2 lb of Dried Salted Cod Fish (Baccalà) soaked in water for about 2 days, changing the water a couple of times a day. If available you can use presoaked Baccalà.
• 1 lb Yukon Gold Potatoes
• 1 lb Diced Tomato with their juices
• 1 large Onion
• 6 cloves of Garlic
• 2 Bay Leaves
• ½ C quartered, pitted, Sicilian Green Olives
• ¼ C Brined Capers
• ½ C Parsley
• Water as needed
• Extra-virgin Olive Oil
• Salt and pepper

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Instructions

1. After soaking and draining the Baccalà, rinse and cut into small chunks, about 3×2 inches, and set aside.
2. Peel potatoes and cook them in lightly salted water until they are slightly tender but not fully cooked. Drain, cut in irregular pieces about 1 ½ inch and set aside.
3. Peel and quarter onions, then slice about ¼ inch thick.
4. In a rondeau add olive oil and cook onions and garlic until fragrant and translucent.
5. Add the Baccalà pieces and after a few minutes turn them over.
6. Sprinkle with ½ of the parsley, add the potatoes, tomatoes, olives and capers, and as much water as needed to cover the Baccalà.
7. Cook for about 15-20 minutes or until the potatoes are cooked.
8. Serve in a bowl and add the rest of the parsley. Serve with a slice of grilled bread on the side.

Recipe by Chef Michele Savoia
Photo by Brittany Spinelli

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