600 g salted cod (baccalà)
3–4 medium potatoes
50 g Taggiasca olives (pitted)
20 g pine nuts
2 garlic cloves
1 sprig rosemary
2 bay leaves
100 ml dry white wine
4 tbsp extra virgin olive oil
Fresh parsley and black pepper, to taste
A classic Ligurian fish dish featuring tender salted cod, potatoes, Taggiasca olives, and pine nuts, simmered in a fragrant white wine and olive oil sauce. A taste of the Ligurian Riviera in every bite.
Large glass or ceramic dish 🥣 → Perfect for soaking salted cod without altering its flavor, unlike metal containers which can give off-tastes.
Sharp chef’s knife 🔪 → Needed to cut the cod into even pieces and to chop garlic and herbs finely. Precision ensures even cooking.
Cutting board 🌿 → A sturdy surface for preparing fish, potatoes, and aromatics safely.
Large pot 🥔 → Essential for boiling potatoes evenly until just tender.
Colander or strainer 🍲 → Used to drain potatoes without breaking them, preserving their shape for the final dish.
Heavy skillet or casserole pan 🍳 → Wide enough to hold both fish and potatoes, and heavy-bottomed to distribute heat evenly during gentle simmering.
Wooden spoon 🥄 → Ideal for stirring delicately without breaking the cod into pieces.
Measuring jug & spoons ⚖️ → Helpful for measuring olive oil, wine, and seasonings with precision.
Serving platter 🍽️ → A beautiful ceramic dish enhances presentation, especially for such a traditional Ligurian recipe.
If you are using salted cod, patience is the first ingredient. Place the fillets in a large glass or ceramic dish, cover with cold water, and let them soak for 24 to 48 hours. Change the water two to three times during this period. This slow desalting process is crucial for achieving the delicate flavor that defines Ligurian-style cod. Once ready, pat the fish dry and cut it into medium-sized pieces, making sure they are uniform for even cooking.
Peel 3 to 4 medium potatoes and cut them into rustic chunks. Place them in a pot of salted water and bring to a boil. Cook just until tender but still firm, as they will finish cooking with the fish. Drain carefully using a colander, then set aside. The potatoes will later absorb the olive oil, wine, and aromatic flavors.
In your heavy skillet or casserole pan, pour in about 4 tablespoons of Ligurian extra virgin olive oil—the heart of this recipe. Heat it gently over medium flame. Add two finely chopped garlic cloves, a sprig of rosemary, and a few bay leaves. Let them sizzle slowly, releasing their perfume without burning. This aromatic base is what gives Baccalà alla Ligure its unmistakable fragrance.
Lay the cod pieces into the pan. Allow them to sear lightly for 2–3 minutes per side. The goal is not to fully cook the fish, but to lock in its juices and create a delicate golden crust that will hold up during simmering.
Pour in 100 ml of dry white wine. The sizzle and steam will lift all the flavors stuck at the bottom of the pan, enriching the sauce. Let the alcohol evaporate slightly. Then, gently add the boiled potatoes, 50 g of Taggiasca olives (pitted), and 20 g of pine nuts. Sprinkle with freshly ground black pepper and a handful of chopped parsley. Already, the colors and aromas reflect the essence of the Ligurian coast.
Lower the heat, cover the skillet with a lid, and let everything simmer for 15–20 minutes. The fish will become tender and flaky, the potatoes will soak up the juices, and the olives and pine nuts will infuse the dish with depth. Avoid stirring too often; instead, tilt the pan slightly and spoon some of the sauce over the cod to keep it moist without breaking the fillets.
Taste the sauce and adjust seasoning if needed. Finish with a drizzle of raw Ligurian olive oil for brightness, more chopped parsley for freshness, and a few extra olives for decoration. Serve the Baccalà alla Ligure in a warm ceramic platter, allowing the Mediterranean flavors to shine.
Always use high-quality Taggiasca olives: they give the signature Ligurian flavor.
Do not overcook the cod; it should remain tender and flaky.
A splash of fresh lemon juice before serving enhances the aromatic balance.
Baccalà, or salted cod, was introduced to Italy in the 15th century thanks to maritime trade and the need to preserve fish for long journeys. One of the most famous stories involves Venetian captain Pietro Querini, who in 1432 was shipwrecked on the island of Røst, Norway. There, he learned from local fishermen the method of preserving cod through salting. Upon returning to Venice, he brought this technique with him, spreading it across Italy.
In Liguria, coastal families perfected the art of pairing baccalà with olives, pine nuts, and local herbs, creating a rustic yet refined dish. Over the centuries, Baccalà alla Ligure became a symbol of Ligurian cuisine, celebrating the simplicity and quality of Mediterranean ingredients — a true bridge between tradition and flavors of the sea.
The images in this article are sourced with a free license from Freepik 📸
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