Baccalà lesso (Boiled Salt Cod)

Ingredients

• 1–1.25 kg (2–2¾ lb)salt cod, soaked for 24 hours (see notes)
• 2 clovesgarlic, finely minced
• A few sprigsparsley, finely minced
• To tasteolive oil
• Juice of 1lemon
• To tastefreshly ground black pepper (optional)

Instructions

1. 1

   Simmer the cod

   Put the pre-soaked salt cod in a pan and add enough water to cover it. Bring to a gentle simmer and cook for 15 minutes. Keep the water unsalted; the cod is already salty. The original method uses plain water, though lemon rind and leftover parsley stems can be added if you wish.

2. 2

   Drain and flake

   Lift the cod gently from the cooking liquid and place it on a chopping board. Pat it dry with kitchen paper, remove any bones, and break it into small pieces by hand; discard the skin if there is any.

3. 3

   Dress the fish

   Arrange the cod on a serving platter and taste a small piece to check its saltiness. Whisk together the minced garlic, parsley, lemon juice, black pepper and olive oil, then spoon the dressing over the fish.

4. 4

   Serve warm

   Serve the cod warm or at room temperature. Boiled or steamed potatoes make an optional side.

What is baccalà lesso?

Baccalà is salt cod, preserved by salting and then soaked before cooking. Baccalà lesso means boiled or poached salt cod, a straightforward preparation found in Italian cooking.

This version relies on gentle cooking and a punchy lemon, garlic and parsley dressing. The fish is broken into pieces rather than sliced, which keeps the handling simple and gives the dressing plenty of places to cling.

Nutrition and macros by portion

The nutrition label shows one serving as written: 300 calories, 58g protein, 2g carbs, 7g fat.

The cod provides most of the protein, while the olive oil contributes most of the fat; the lemon and garlic add very little carbohydrate. Serve it with boiled potatoes and a vegetable such as greens to make a more balanced plate.

Soaking and seasoning

Soaking: The 24-hour soak is essential for rehydrating the fish and drawing out excess salt. Follow the package or fishmonger’s advice if it specifies changing the water during that time.

Salt: Do not salt the cooking water. Taste a piece of cooked fish before dressing it, as saltiness varies and determines how assertively you should season the finished dish.

Keep the simmer gentle

Gentle heat: Let the water simmer rather than boil vigorously for the full 15 minutes. A lively boil can make the pieces break up before you have lifted them from the pan.

Optional aromatics: The recipe describes plain water, with lemon rind and leftover parsley stems as an optional addition. These lightly scent the cooking liquid without replacing the fresh ingredients in the dressing.

Handle the fish carefully

Drain well: Lift the cod carefully, since it may be tender after poaching. Patting it dry helps the dressing sit on the fish rather than run off into a pool of cooking water.

Break by hand: Remove bones and separate the fish into small pieces with your fingers. This avoids compressing the flesh and makes it easier to spot any remaining bones.

Make the dressing to taste

Balance: Garlic and lemon bring sharpness to the salty fish, while parsley adds a fresh herbal note. Whisk the ingredients together and add olive oil to taste.

Season last: The fish itself can supply plenty of salt, so taste it before deciding whether it needs any. Black pepper is optional and can be added to the dressing.

Serving and timing

Serving temperature: The cod can be served warm or left to come to room temperature. Dress it shortly before serving so the lemon and herbs stay lively.

On the plate: Boiled or steamed potatoes are the suggested side and make the meal more substantial. Their mild flavour works well alongside the salty fish and bright dressing.

Recipe notes & tips

• Start with fully soaked cod so the short cooking time is enough to tenderise it.
• Keep the water at a gentle simmer to help the fish hold together.
• Lift the fish out with a slotted spoon or fish slice to limit breakage.
• Check carefully for bones while separating the fish into pieces.
• Taste before adding any extra salt, since salt cod can remain quite salty after soaking.
• Add the olive oil gradually until the dressing coats the fish as you like.

Variations

• Add capers: Stir a few rinsed capers into the dressing for a briny accent.
• Use more lemon: Add extra juice or a little finely grated zest for a sharper finish.
• Add chilli: Include a pinch of chilli flakes in the dressing for gentle heat.
• Serve with greens: Pair the fish with steamed greens as well as potatoes.
• Make it more herbaceous: Add extra parsley to the dressing just before serving.

Common mistakes to avoid

• Boiling hard: Vigorous bubbling can break up the fish; keep the water at a gentle simmer.
• Salting the water: Salt cod already brings plenty of seasoning; cook it in unsalted water.
• Skipping the soak: The fish may be too salty and firm; soak it for 24 hours as directed.
• Cutting with a knife: The pieces can become compressed; break the cooked fish apart by hand.
• Dressing before tasting: Salt levels vary; taste a piece first and adjust the dressing accordingly.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat gently until just warm, or serve the leftovers chilled or at room temperature; avoid prolonged heating, which can dry out the fish.

Frequently asked questions