Baccala, or salt cod, is a common dish in Italy. Fresh whole cod is boned and its sides salt cured and preserved in wood barrels. This unique Italian recipe is very fragrant, due to the saffron. Serve with plenty of Italian bread for dipping! Enjoy!



1 1/2 lbs baccala (salted cod)
2 shallots
1/2 bulb garlic
1 lb plum tomatoes
1/2 bunch fresh parsley
1 tbsp olive oil
1 tsp saffron threads
1/2 cup dry white wine (not cooking wine)
1 cup fish stock (or broth)
2 tbsp fresh-grated Parmesan cheese
Fresh-cracked black pepper


1 – Lightly pound the baccala to soften. Soak the baccala in ice-cold water in a large plastic container for at least 2 days (4 days is better) in the refrigerator. Pour off the water every 8 to 12 hours, rinse the fish, and add fresh ice-cold water. Pat fish dry.

2 – Peel and mince the shallots and garlic. Clean and chop the tomatoes. Clean and gently chop the parsley.

3 – Heat the oil to medium temperature in a large saucepan. Add the fish, shallots, garlic, and tomatoes. Saute for 5 minutes. Add the saffron and wine; let the wine reduce by half the volume. Pour in the stock, and cook for approximately 20 minutes, uncovered.

4 – Serve in shallow bowls sprinkled with the cheese, parsley, and pepper.

Serves 8 to 10