Baccalà alla Puttanesca is a rich and flavorful Italian fish dish inspired by the famous Neapolitan puttanesca sauce.
Pasta alla Puttanesca is one of the great classics of Southern Italian cuisine, loved for its bold, savory and slightly spicy taste. In Naples it is traditionally known as “aulive e chiapparielle”, meaning olives and capers, the two key ingredients that give the sauce its unmistakable character.
In this recipe, the classic tomato sauce with olives and capers is paired with tender salt cod, creating a wonderfully balanced and deeply satisfying dish.
The preparation is simple and the cooking time is short, just enough for the flavors to blend perfectly. The tomatoes absorb the delicate savoriness of the baccalà, while black and green olives and capers add intensity and contrast.
For this recipe I used already soaked salt cod. If you buy dried and salted cod, remember to soak it in cold water for about 3 days, changing the water at least twice a day, until it is fully rehydrated and properly desalinated.
Simply prepare the puttanesca sauce and gently cook the cod in it. Serve Baccalà alla Puttanesca with slices of homemade crusty bread to enjoy every drop of the sauce. It is a rustic, comforting dish that always impresses.
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Ingredients
Prep Time: 20 Min | Cook Time: 30 Min | Servings: 4
- 400 g (about 14 oz) salted cod fillet, soaked and desalinated
- 300 g (about 1 ¼ cups) tomato passata (Italian strained tomatoes). You can make it at home with our tomato passata recipe
- 10 cherry tomatoes
- 2 anchovy fillets in oil
- 1 tablespoon capers in salt, rinsed
- 50 g (1.8 oz) pitted black olives
- 50 g (1.8 oz) pitted green olives
- 1 garlic clove
- 1 fresh or dried chili pepper (optional)
- 3 tablespoons extra virgin olive oil
- Salt, to taste
- Fresh parsley, to taste
Instructions
BEFORE YOU START: If you are using dried and salted cod, you cannot cook it right away. It must be soaked in cold water for 2 to 3 days to remove the excess salt. Change the water at least twice a day. For detailed instructions, see the section below on how to desalt salt cod.
If you are using already soaked salt cod, make sure it has been properly desalinated before cooking.
How to Make the Puttanesca Sauce
Step 1) - The base of this dish is the same traditional sauce used for Pasta alla Puttanesca. Start by heating the extra virgin olive oil in a large skillet over medium heat. Add the garlic clove and the anchovy fillets. If you like a slightly spicy flavor, you can also add a fresh or dried chili pepper.
Cook gently for 2 to 3 minutes, stirring occasionally, until the anchovies dissolve into the oil and the garlic becomes lightly golden and fragrant. Be careful not to burn it.
Remove and discard the garlic and the chili.
Step 2) - Add the halved cherry tomatoes to the pan and cook for a couple of minutes until they begin to soften. Pour in the tomato passata and stir well to combine.
Add the capers and the pitted black and green olives. Reduce the heat slightly and let the sauce simmer gently for about 5 minutes, allowing the flavors to blend.
Taste and adjust with salt only if necessary. Remember that salt cod, anchovies, capers and olives are already quite salty.
Prepare the Salt Cod and Cook
Step 3) - If the skin is still attached, remove it from the soaked cod fillet. Check carefully for any bones and remove them with tweezers. Cut the cod into fairly large, even pieces so they cook uniformly.
Gently place the pieces of salt cod into the simmering puttanesca sauce. Spoon some sauce over the top, cover with a lid and cook over low heat for about 20 minutes.
Turn the pieces halfway through cooking to ensure they absorb the flavors evenly. The cod is ready when it is tender and flakes easily with a fork.
Step 4) - Sprinkle with freshly chopped parsley and serve immediately.
Baccalà alla Puttanesca is perfect with slices of homemade crusty bread, ideal for soaking up every bit of the rich tomato sauce.
Storage
Store Baccalà alla Puttanesca in an airtight container in the refrigerator for up to 2 days.
Reheat gently in a skillet over low heat, adding a splash of water if the sauce has thickened too much.
Freezing is not recommended, as the texture of the cod may become dry and slightly grainy once thawed.
Tips
Be Careful with Salt: Salt cod, anchovies, capers and olives are all naturally salty. Always taste the sauce before adding extra salt. In most cases, you will not need any additional seasoning.
Remove All Bones Carefully: Even if the fillet looks clean, always check for small bones before cooking. Use kitchen tweezers to remove them for a better texture when serving.
Do Not Overcook the Cod: Salt cod becomes tender quickly. Cook it gently over low heat and avoid overcooking, or it may turn dry and slightly stringy. It is ready when it flakes easily with a fork.
Use Good Quality Olives and Capers: Since this is a simple dish with few ingredients, quality makes a big difference. Choose flavorful olives and, if possible, capers packed in salt rather than vinegar for a more authentic Mediterranean taste.
Add Chili for a More Authentic Flavor: Traditional puttanesca sauce has a slightly spicy kick. Add a pinch of red pepper flakes if you enjoy a little heat.
How to Desalt Salt Cod
If you are using dried and salted cod, you cannot cook it right away. It must be soaked in water for 2 to 3 days to remove the excess salt. Here is how to do it properly.
First, brush off and remove as much surface salt as possible. Rinse the fillets under cold running water for about 10 minutes.
Place the cod in a large bowl or container and cover it completely with plenty of cold water. The fish must be fully submerged at all times.
Let it soak in the refrigerator for 2 to 3 days, depending on how salty it is and how mild you want the flavor to be. Change the water 2 or 3 times a day to ensure proper desalting.
The longer the cod soaks, the milder and more delicate its flavor will become.
If you buy salt cod that has already been soaked and desalinated, simply rinse it briefly under cold water and it is ready to use.
Variations
Salt cod is extremely popular in Italy and is used in many traditional recipes, from rustic appetizers to hearty main dishes.
In Northern Italy, especially in Veneto and Liguria, salt cod is often prepared without tomato. One famous example is Brandacujun, a Ligurian recipe made with salt cod and potatoes, mashed together with olive oil and garlic until creamy and flavorful.
In Central and Southern Italy, tomato-based preparations are more common. Dishes like Baccalà alla Puttanesca highlight the bold flavors of Mediterranean cuisine, combining tomatoes, olives, capers and anchovies. In Rome, a variation of puttanesca-style cod may include oregano and sometimes a small amount of tomato paste for a deeper, more concentrated flavor.
Another very well-known Italian recipe with salt cod and tomato sauce is Baccalà alla Livornese, a Tuscan specialty where the cod is simmered in a rich tomato sauce often enriched with onions and parsley.
More Italian Recipes with Salt Cod
Recipe Card
Baccalà alla Puttanesca (Italian Salt Cod in Puttanesca Sauce)
Ingredients
- 400 g salted cod fillet - about 14 oz, soaked and desalinated
- 300 g tomato passata (Italian strained tomatoes) - about 1 ¼ cups
- 10 cherry tomatoes
- 2 anchovy fillets in oil
- 1 tablespoon capers in salt - rinsed
- 50 g pitted black olives - 1.8 oz
- 50 g pitted green olives - 1.8 oz
- 1 clove clove
- 1 fresh or dried chili pepper - optional
- 3 tablespoons extra virgin olive oil
- salt - to taste
- fresh parsley - to taste
Instructions
How to Make the Puttanesca Sauce
- Start by heating the extra virgin olive oil in a large skillet over medium heat. Add the garlic clove and the anchovy fillets. If you like a slightly spicy flavor, you can also add a fresh or dried chili pepper.Cook gently for 2 to 3 minutes, stirring occasionally, until the anchovies dissolve into the oil and the garlic becomes lightly golden and fragrant. Be careful not to burn it.
- Remove and discard the garlic and the chili.
- Add the halved cherry tomatoes to the pan and cook for a couple of minutes until they begin to soften. Pour in the tomato passata and stir well to combine.
- Add the capers and the pitted black and green olives. Reduce the heat slightly and let the sauce simmer gently for about 5 minutes, allowing the flavors to blend.Taste and adjust with salt only if necessary. Remember that salt cod, anchovies, capers and olives are already quite salty.
Prepare the Salt Cod and Cook
- If the skin is still attached, remove it from the soaked cod fillet. Check carefully for any bones and remove them with tweezers. Cut the cod into fairly large, even pieces so they cook uniformly.
- Gently place the pieces of salt cod into the simmering puttanesca sauce. Spoon some sauce over the top, cover with a lid and cook over low heat for about 20 minutes.Turn the pieces halfway through cooking to ensure they absorb the flavors evenly. The cod is ready when it is tender and flakes easily with a fork.
- Sprinkle with freshly chopped parsley and serve immediately.Baccalà alla Puttanesca is perfect with slices of homemade crusty bread, ideal for soaking up every bit of the rich tomato sauce.
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