Boneless Salt Cod (Baccalà) – Italian Recipes from Our Kitchen

Tried and True Recipes From Our Kitchen

We sell these fillets boneless so you can focus on the cooking, not the cleaning. Below are the two most reliable methods for preparing our wild-caught salt cod.

Step 1: The Essential Rehydration

This is the secret to great texture. Rinse the fillets in cold water to remove surface salt. Place them in a large bowl of cold water in the fridge for 36 to 48 hours. Change the water 3 times a day.

When the fish is plump and the water stays clear, you are ready to cook.

The Winter Dish: Baccalà alla Napoletana

Ingredients 🍅

2 lbs. Boneless Salt Cod (Soaked)
1 can (28oz) San Marzano Tomatoes
1/2 cup Gaeta Olives (pitted)
2 tbsp Capers (rinsed)
3 cloves Garlic, sliced
Flour for dredging
Olive Oil for frying

Instructions

Prep the fish: Cut your soaked baccalà into 3-inch chunks. Pat them very dry. Dredge lightly in flour, shaking off excess.
Flash fry: Heat oil in a deep skillet. Fry the fish quickly until golden (about 2 mins per side). Remove and drain on paper towels.
Start the sauce: In clean oil, sauté the garlic until fragrant. Hand-crush the tomatoes and add them to the pan. Simmer for 10 minutes.
Combine: Add the olives and capers to the sauce. Gently place the fried fish back into the pan.
Finish: Simmer on low for 15 minutes. Do not stir vigorously or the fish will break; shake the pan gently instead. Serve with crusty bread.

The Spring Dish: Insalata di Baccalà

Ingredients 🍋

2 lbs. Boneless Salt Cod (Soaked)
2 Lemons (Juice of both, zest of one)
1 bunch Fresh Parsley, chopped
2 cloves Garlic, minced fine
Extra Virgin Olive Oil
Black Pepper (No salt needed)

Instructions

Poach: Place the soaked fillets in a large pot and cover with water. Bring to a gentle boil and cook for roughly 10-15 minutes until the fish flakes easily with a fork. Poaching instructions below.
Cool & Flake: Drain the fish and let it cool. Break the meat into bite-sized flakes with your hands or a fork.
Dress: In a mixing bowl, combine the fish, lemon juice, zest, minced garlic, and parsley.
Marinate: Drizzle generously with olive oil. Toss gently. Let it sit at room temperature for 30 minutes before serving to let the flavors marry.

Common Questions

How exactly do I poach the salt cod?

Place your soaked, rehydrated fillets in a large pot and cover them completely with cold water. Place the pot on the stove over medium-high heat. As soon as the water begins to bubble (a gentle simmer), reduce the heat to low. Do not let it boil violently, or the fish will become tough. Simmer gently for 10-15 minutes until the fish is opaque and flakes easily with a fork.

Why use boneless for these recipes?

In the Salad especially, finding a bone ruins the texture. Using our boneless fillets guarantees a clean, easy eating experience without the need to pick through the meat.

Can I freeze the fish after soaking?

Yes. If you soak more than you need, pat the extra fillets dry, wrap them tightly in plastic, and freeze. They are ready to cook immediately upon thawing.

From our table to yours...

We hope these recipes become a staple in your home, just as they are in ours. Whether it's a Feast of the Seven Fishes or just a Tuesday night, there is no greater joy than breaking bread with family.

Buon Appetito! 🍷