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    Home » Italian Fish & Seafood Recipes

    Baccalà alla Livornese | Salt Cod and Potatoes in Tomato Sauce

    Published: Mar 5, 2022 · Modified: Sep 30, 2024 by Silvana Nava · This post may contain affiliate links

    Jump to Recipe

    Baccalà alla Livornese (Salt Cod and Potatoes in Tomato Sauce) is an Italian fish recipe typical of the Tuscan tradition. 

    The recipe we are going to show you is the authentic Italian recipe of salted codfish with potatoes and tomato sauce; a unique dish, complete and really delicious!

    Baccalà alla Livornese recipe is quite simple, although it requires many steps in its execution. First of all, prepare a tomato sauce made with sautéed onion. Separately, cook the floured pieces of salt cod. Finally put the codfish and potatoes in the tomato sauce and finish cooking.

    salt cod and potatoes in tomato sauce

    You can cook cod in many different ways. Italians are very fond of Baccalà and all over Italy there are many different recipes, according to local customs and traditions. Almost every Italian region has its own version and its typical recipe.

    Baccala, with its particular taste and its tender meats, is ideal for various types of preparations. The fried Baccala of Rome, the Ligurian Brandacujun, the creamy Venetian codfish to spread on croutons, not to mention the many variations of salt cod with tomato sauce!

    We recommend serving Salt Cod and Potatoes in Tomato Sauce (Baccala alla Livornese) very hot and with many slices of homemade bread or with steaming creamy polenta, so you can enjoy its delicious sauce!

    salt cod and potatoes in tomato sauce

    Jump to:
    • Ingredients
    • Kitchen Tools and Equipment
    • Instructions
    • Storage
    • Tips
    • Variations
    • Recipe Card


    Ingredients

    • Prep Time: 20 Min
    • Cook Time: 1 Hour
    • Servings: 6-8

    • 800 g (1.3 pound) of salt cod
    • 2 big potatoes
    • 100 g (1 cup) of "00" flour
    • 100 ml (½ cup) of dry white wine
    • fine salt
    • freshly ground black pepper
    • 8 tablespoons of Extra Virgin Olive Oil
    • 400 g (1 ½ cup) of tomato passata or 600 g (2 cups) of peeled tomatoes
    • 1 medium onion
    • 1 clove of garlic
    • 2 tablespoons of chopped fresh parsley

    salt cod and potatoes in tomato sauce

    Kitchen Tools and Equipment

    • If you have to desalt the cod, then you need a handy container to soak the fish in. We recommend a lightweight plastic bowl because it's more practical when you need to change the water. Also, it's better if the bowl is very big because the water has to cover the salted cod completely.
    • To prepare the recipe you will need two pans. The first smaller, a stainless steel saucepan with lid to make the tomato sauce. The second pan have to be larger, because it must contain the well-spaced codfish pieces, the tomato sauce and the potatoes.
    • To serve the Baccalà alla Livornese we racomand this terracotta pot, very nice and characteristic. Terracotta maintains the temperature of Baccalà alla Livornese longer.

    Instructions

    PLEASE NOTE: If you have codfish still with salt, you CANNOT use it immediately. We recommend 2 to 3 days of soaking in water before cooking it (read the paragraph below " How to Desalt Baccala").

    Salt Cod and Potatoes in Tomato Sauce step 1 (1)

    Step 1) - To make Baccalà alla Livornese, first of all clean and slice the onions quite finely. Then peel the potatoes and cut them into cubes of about 3 cm (⅓ inch). Set the potatoes aside.

    Salt Cod and Potatoes in Tomato Sauce step 2 (1)

    Step 2) - In a pan heat 4 tablespoons of olive oil, add the whole garlic clove and the onion slices. Add 2 or 3 tablespoons of water and cover with the lid. Cook over low heat for about 5 minutes, until the onion has softened.

    Salt Cod and Potatoes in Tomato Sauce step 3b (1)

    Step 3) - Now add the tomato passata or peeled tomatoes and a pinch of salt for flavor. Stir and cover with a lid. Cook over low heat for 15 minutes.

    Salt Cod and Potatoes in Tomato Sauce step 4b (1)

    Step 4) - While the tomato sauce is cooking, start preparing the fish. First DESALT THE CODFISH reading the paragraph below "How to Desalt Baccala".

    Cut the desalted cod into slices of about 5 cm (2 inch). Carefully flour the pieces of salt cod on each side.

    It's not necessary to remove the skin of the Baccala. The skin is very thin and free of scales and helps keep the fish together during cooking.

    Salt Cod and Potatoes in Tomato Sauce step 5 (1)

    Step 5) - Now heat 4 tablespoons of oil in a large pan. The pan should be quite large because it needs to accommodate the fish, tomato sauce and potatoes.

    Place the cod, browning it on both sides. Turn it gently then add ground black pepper to taste. Add the white wine and let it evaporate over medium-high heat.

    How to Cook Baccala alla Livornese

    Salt Cod and Potatoes in Tomato Sauce step 6 (1)

    Step 6) - After about 15 minutes the tomato sauce is ready. Remove the garlic and pour the sauce into the pan with salt cod. Cover with lid and cook on medium heat for about 10 minutes.

    Salt Cod and Potatoes in Tomato Sauce step 7 (1)

    Step 7) - Add the diced potatoes then cover and cook over low heat for about 30 minutes. Stir very gently so the fish do not flake. If the sauce is too dry, add half a cup of water.

    Salt Cod and Potatoes in Tomato Sauce step 8 (1)

    Step 8) - After about 30 minutes the cod is cooked, the sauce reduced and the potatoes soft. Your Baccalà alla Livornese is ready! Turn off the heat, taste and add a little salt if necessary. Finish with 2 tablespoons of fresh chopped parsley and serve hot.

    salt cod and potatoes in tomato sauce

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    • Polpo alla Luciana: An Italian Octopus Stew Recipe
    • Italian Cod Fritters (Polpette di Merluzzo)

    Storage

    You can store baccala alla livornese in a ceramic dish covered with plastic wrap or aluminum foil. Or keep it sealed in an airtight container. Store in the refrigerator for up to two days.

    Freezing is not recommended.

    Tips

    How to Desalt Baccala 

    If you have codfish still with salt, you CANNOT use it immediately. We recommend 2 to 3 days of soaking in water before cooking it. Here's how to do it.

    First, remove excess salt from the surface of the salt cod.

    Rinse the fillets in cold water for 10 minutes. Prepare a large bowl or container by filling it with cold water.

    Depending on how salty and intense a flavor you want, soak the fish for 2 to 3 days. Make sure it is fully submerged with enough water to cover the fish.

    Remember that the longer it's soaking, the more delicate the flavor becomes. It would be best to change the water 2 or 3 times a day.

    If you buy cod already desalted, just rinse it a little in running water and it's ready to use.

    salt cod and potatoes in tomato sauce

    Variations

    Cod fish is a popular fish in Italy that can be enjoyed in many recipes and in many ways, from appetizers to main courses.

    In Northern Italy, especially in Veneto and Liguria, prevail the recipes with cod fish without tomato.

    On the contrary, in the Center-South of Italy, with the exception of the famous fried codfish Roman style, there are many variants of cod fish with tomato.

    The most famous recipe of cod fish with tomato sauce in Italy is Baccalà alla Livornese - described above - from which all other recipes come, with few differences. Let's see some of them.

    Baccalà alla Napoletana

    The method does not differ much from Baccalà alla Livornese. After having floured the pieces of codfish, you must fry them in plenty of seed oil. Then add them to the tomato sauce with Gaeta capers, olives and oregano. Without the addition of potatoes.

    salt cod and potatoes in tomato sauce

    Salt Cod alla Romana with Tomato Sauce

    Besides the slice of fried cod, in Rome there is also an excellent recipe of codfish with tomato sauce. The method is similar to the Livornese recipe. The particularity of this recipe is the addition of pine nuts and raisins to the tomato sauce.

    Sicilian Salt Cod Recipe

    The Sicilian recipe for Baccalà differs from the one from Livorno because of the higher quantity of potatoes and the generous addition of black olives and hot chilli peppers. In some parts of Sicily pine nuts and raisins are also added.

    salt cod and potatoes in tomato sauce

    Recipe Card

    STEP BY STEP PHOTOS ABOVE!Have a look at my step-by-step photo instructions, variations and tips. That way, you can get it perfect the first time you try it!
    baccala alla livornese

    Baccalà alla Livornese Recipe

    Silvana Nava
    (Salt Cod and Potatoes in Tomato Sauce) is an Italian fish recipe typical of the Tuscan tradition. 
    The recipe we are going to show you is the authentic Italian recipe of salted codfish with potatoes and tomato sauce; a unique dish, complete and really delicious!
    Baccalà alla Livornese recipe is quite simple, although it requires many steps in its execution. First of all, prepare a tomato sauce made with sautéed onion. Separately, cook the floured pieces of salt cod. Finally put the codfish and potatoes in the tomato sauce and finish cooking.
    5 from 1 vote
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    Prep Time 20 minutes mins
    Cook Time 1 hour hr
    Total Time 1 hour hr 20 minutes mins
    Course Fish and Seafood
    Cuisine Italian
    Servings 8
    Calories 536 kcal

    Ingredients
      

    • 800 g salt cod - 1.3 pound
    • 2 potatoes - big
    • 100 g flour - 1 cup
    • 100 ml dry white wine - ½ cup
    • salt - to taste
    • black pepper - to taste
    • 8 tablespoons olive oil - extra virgin
    • 400 g tomato passata - 1 ½ cup or 600 g (2 cups) of peeled tomatoes
    • 1 onion - medium
    • 1 garlic clove
    • 2 tablespoons parsley - chopped and fresh

    Instructions
     

    • Clean and slice the onions quite finely. Then peel the potatoes and cut them into cubes of about 3 cm (⅓ inch). Set the potatoes aside.
    • In a pan heat 4 tablespoons of olive oil, add the whole garlic clove and the onion slices. Add 2 or 3 tablespoons of water and cover with the lid. Cook over low heat for about 5 minutes, until the onion has softened.
    • Add the tomato passata or peeled tomatoes and a pinch of salt for flavor. Stir and cover with a lid. Cook over low heat for 15 minutes.
    • While the tomato sauce is cooking, start preparing the fish. First DESALT THE CODFISH reading the paragraph below "How to Desalt Baccala".
    • Cut the desalted cod into slices of about 5 cm (2 inch). Carefully flour the pieces of salt cod on each side. It's not necessary to remove the skin of the Baccala. The skin is very thin and free of scales and helps keep the fish together during cooking.
    • Heat 4 tablespoons of oil in a large pan. The pan should be quite large because it needs to accommodate the fish, tomato sauce and potatoes.
    • Place the cod, browning it on both sides. Turn it gently then add ground black pepper to taste. Add the white wine and let it evaporate over medium-high heat.
    • After about 15 minutes the tomato sauce is ready. Remove the garlic and pour the sauce into the pan with salt cod. Cover with lid and cook on medium heat for about 10 minutes.
    • Add the diced potatoes then cover and cook over low heat for about 30 minutes. Stir very gently so the fish do not flake. If the sauce is too dry, add half a cup of water.
    • After about 30 minutes the cod is cooked, the sauce reduced and the potatoes soft. Your Baccalà alla Livornese is ready! Turn off the heat, taste and add a little salt if necessary. Finish with 2 tablespoons of fresh chopped parsley and serve hot.

    Notes

    PLEASE NOTE: If you have codfish still with salt, you CANNOT use it immediately. We recommend 2 to 3 days of soaking in water before cooking it (read the paragraph below " How to Desalt Baccala").

    Nutrition

    Serving: 100gCalories: 536kcalCarbohydrates: 25gProtein: 66gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 152mgSodium: 7050mgPotassium: 1953mgFiber: 3gSugar: 4gVitamin A: 481IUVitamin C: 22mgCalcium: 184mgIron: 5mg
    Keyword baccala alla livornese recipe, salt cod and potatoes in tomato sauce
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    Comments

    1. Shirley says

      August 06, 2024 at 5:34 pm

      5 stars
      This is exactly like my Italian MIL makes. She always added large spanish olives to it but otherwise it's the same. I make it a couple times a year . Delicious!

      Reply
    5 from 1 vote

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    Barbara & Silvana

    CIAO! Barbara & Silvana here! We are the authors of these amazing Italian recipes. Living in Italy, they are part of our culture, tradition and everyday life. And we want to share them with you all, straight from Italy! Learn more about us! Read our story!

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