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Florentine Salted Cod (Baccalà alla Fiorentina) Recipe

Baccalà, or salted cod, is a beloved ingredient across Italy—from the Alps to the islands—and it appears in many regional dishes. I’ve previously shared family favorites such as my grandmother’s Baccalà Fritters and Baccalà alla Vicentina, along with Portuguese pasteis de bacalhau. Today I’m pleased to present another simple and authentic preparation: Baccalà alla Fiorentina, a traditional Florentine recipe from Tuscany. Recently I received the Tuscanycious badge, an honor from the official Tuscany food and travel site for sharing authentic regional recipes. To celebrate, here’s a faithful Tuscan version of salted cod, prepared with straightforward ingredients and classic technique. Buon appetito!

Baccala alla Fiorentina
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Baccalà alla Fiorentina

Baccalà alla Fiorentina – a classic Tuscan preparation of salted cod, simple and full of flavor.

Course:
Main
Cuisine:
Italian
Prep Time: 1 day
Cook Time: 30 minutes
Total Time: 1 day 30 minutes
Servings: 4
Author: Recipe adapted from Firenze Turismo

Ingredients

  • 500
    g
    – 1.1 lbs. baccalà
    salted cod
  • 200
    ml
    – a little less than 1 cup tomato purée
  • 2
    garlic cloves
    halved
  • 1
    tbsp
    parsley
    chopped
  • 2
    tbsp
    extra virgin olive oil
  • Flour for dusting
  • Salt to taste (only if needed)

Instructions

  1. The day before cooking, rinse the baccalà fillets and place them in a bowl covered with cold water. Soak for 24 hours, changing the water frequently so the fish rehydrates and excess salt is removed.
  2. When ready to cook, remove the fillets from the water and pat them dry with kitchen paper.
  3. Portion the fillets, lightly coat each piece in flour, and set aside.
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  4. Warm the extra virgin olive oil in a pan and gently sauté the halved garlic for about a minute. Avoid browning the garlic to prevent bitterness.
  5. Add the floured baccalà pieces and fry them until golden on all sides.
  6. Pour in the tomato purée, cover the pan, and simmer gently for about 30 minutes until the sauce is flavorful and the fish is tender.
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  7. Taste and season with salt only if necessary, then remove from the heat.
  8. Sprinkle with chopped parsley and serve immediately.

Recipe Notes

This baccalà pairs well with potatoes—boiled, steamed, or pan-fried with onion—to soak up the sauce and balance the dish.