Sophie Grigson's Baccalà con Pomodoro e Olive

Ingredients

• 500 g dried, soaked salt cod or 700 g pre-soaked salt codsalt cod
• 450 gpotatoes, peeled and cut into 5–6 cm chunks
• 1red onion, chopped
• 2 clovesgarlic, finely chopped
• 1dried red chilli, finely chopped
• 3 tablespoonsextra-virgin olive oil
• 300 gcherry tomatoes
• 100 ggreen olives
• A good handful, plus a few extra leavesbasil leaves
• To tastesalt and freshly ground black pepper

Instructions

1. 1

   Soak the cod

   If starting with dry, unsoaked cod, rinse away the surface salt under cold running water. Put the fish in a bowl or food container, cover with cold water, seal and refrigerate for at least 48 hours, changing the water at least 3 times. Taste a small piece; if it is still too salty, change the water and soak for a few more hours. Drain and cut into chunks about 6 cm across. Skip the soaking if using pre-soaked cod.

2. 2

   Par-boil potatoes

   Peel the potatoes, cut them into 5 cm chunks and boil in salted water for 5 minutes. Drain.

3. 3

   Soften the aromatics

   Add the olive oil, onion, garlic and chilli to a frying pan. Cook gently, stirring occasionally, until the onion is soft and translucent.

4. 4

   Cook tomato sauce

   Add the cherry tomatoes and most of the basil, keeping a few leaves back for garnish. Season with pepper but do not add salt. Stir, cover and cook for 10 minutes, stirring once or twice.

5. 5

   Add cod and olives

   Settle the cod and potatoes into the tomato sauce, then scatter the olives among them. Cover the pan and simmer for 10 minutes.

6. 6

   Finish and serve

   Turn the cod and potatoes over and stir the juices back through the sauce. Cover and cook for a final 5–10 minutes, until the cod flakes easily and the potatoes are cooked through. Taste the sauce and add salt if needed. Finish with the reserved basil and serve.

What is baccalà con pomodoro e olive?

Baccalà is salt cod, a preserved fish used in dishes across Italy, with many regional ways of preparing it. Here it is simmered with tomatoes, olives and potatoes for a southern Italian-style one-pan meal.

The fish releases juices as it cooks, helping form the sauce alongside the tomatoes. Thoroughly soaked cod is essential: if it remains too salty, it can overwhelm every other ingredient.

Nutrition and macros by portion

The nutrition label shows one serving as written: 390 calories, 32g protein, 29g carbs, 15g fat.

Potatoes and tomatoes provide most of the carbohydrates, while olive oil and olives contribute much of the fat; salt cod supplies most of the protein. Serve with a generous portion of green vegetables or salad for a fresher, more balanced plate.

Choose and prepare the cod

Dried cod: rinse off surface salt, then soak it in the fridge for at least 48 hours, changing the water at least 3 times. Taste a small piece before cooking and soak it longer if it is still excessively salty.

Pre-soaked cod: the 700 g option avoids the long soaking stage, but it is still worth checking its saltiness before seasoning the finished sauce.

Give the potatoes a head start

Par-boiling: five minutes in salted water starts the potatoes cooking before they go into the pan. Drain them well so they can finish in the tomato juices rather than thinning the sauce with extra water.

Chunk size: pieces around 5 cm are substantial enough to hold their shape, but still have time to cook through during the final simmer.

Build flavour gently

The onion, garlic and chilli are cooked slowly in olive oil until the onion softens and turns translucent. Keeping the heat gentle helps soften the aromatics without scorching the garlic.

Tomatoes and basil: covering the pan for 10 minutes gives the tomatoes time to release their juices. Add most of the basil at this stage and save a few leaves to finish the dish.

Keep salt in check

No early salt: the cod and olives both bring salt to the pan, so the recipe seasons the tomato mixture with pepper first and leaves salt until the end.

Taste the sauce after the fish and potatoes are cooked. Add salt only if it needs it, since the cod's saltiness can vary even after soaking.

Check the fish and potatoes

The final 5–10 minutes are for finishing, not for following the clock blindly. The cod should flake easily and the potatoes should be cooked through before you take the pan off the heat.

Turn the pieces carefully so they cook evenly without breaking up the fish. Stir the juices back into the sauce to bring the flavours together.

What to serve alongside

The potatoes make this a substantial meal on its own, while the tomato and olive sauce is good with bread for scooping up the juices. A simple green salad or steamed greens can add freshness alongside the rich, savoury sauce.

Serve straight from the pan while the cod is tender, with the reserved basil scattered over the top.

Recipe notes & tips

• Soak dried cod in the fridge, not at room temperature.
• Taste the fish before cooking to judge whether it needs more soaking.
• Hold back on salt until the sauce is finished.
• Keep the pan covered while the tomatoes and fish simmer.
• Turn the cod gently to help it stay in chunky pieces.
• Keep a few basil leaves aside so the finished dish looks and tastes fresh.

Variations

• Add capers: scatter in a spoonful with the olives for a sharper, briny note.
• Use black olives: swap them for the green olives if you prefer a deeper, softer flavour.
• Increase the chilli: add another dried chilli for a hotter sauce.
• Add leafy greens: fold in spinach near the end and cook until just wilted.
• Serve with bread: offer crusty bread alongside to mop up the tomato juices.

Common mistakes to avoid

• Under-soaking the cod: taste a small piece and continue soaking with fresh water if it is too salty.
• Salting too soon: wait until the sauce is cooked, then season only if needed.
• Skipping the par-boil: give the potatoes their 5-minute head start so they can finish with the fish.
• Cooking over high heat: keep the simmer gentle to avoid scorching the aromatics or sauce.
• Overcooking the cod: check that it flakes easily and stop cooking once it is done.
• Breaking up the fish: turn the chunks carefully rather than stirring vigorously.

How to store

Cool leftovers promptly, refrigerate in a covered container and eat within 2 days. Reheat gently in a covered pan until piping hot, adding a splash of water if the sauce has thickened; avoid vigorous stirring, which can break up the cod.

Frequently asked questions