Bacon-wrapped salt cod

Ingredients

• 600 gsalt cod, already desalted and soaked
• 150 gthinly sliced pancetta
• 1 sprigrosemary
• 45 ml (3 tablespoons)extra-virgin olive oil
• to tasteblack pepper
• 300 gcooked chickpeas
• 1 medium-large (150 g)potato
• ½onion, chopped
• 2 clovesgarlic, peeled
• 500 mlvegetable stock (made from a stock cube if preferred)
• 30–45 ml (2–3 tablespoons)extra-virgin olive oil
• to tastesalt
• to tastepepper

Instructions

1. 1

   Start the chickpeas

   First make the chickpea cream. Warm a little oil in a heavy-based pan, then soften the garlic and onion until lightly golden. Add the well-drained chickpeas and season with salt and pepper.

2. 2

   Simmer the chickpeas

   Pour in enough vegetable stock to cover the chickpeas. Bring to the boil and cook over a medium heat for about 15 minutes. Remove the rosemary, drain the chickpeas and transfer them to a food processor.

3. 3

   Blend the cream

   Blend the chickpeas, gradually drizzling in the oil until the mixture is smooth and even. Taste and adjust the seasoning with salt and pepper if needed, then keep the cream warm.

4. 4

   Wrap the cod

   Rinse the salt cod and pat it dry with a clean cloth to remove surface moisture. Cut it into four equal portions, then wrap each piece in slices of pancetta.

5. 5

   Cook the cod

   Heat the oil in a non-stick frying pan and let the rosemary infuse it. Add the wrapped cod and cook over a medium heat for about 10–12 minutes, turning gently with a spatula. The pancetta should be golden and lightly crisp when done.

6. 6

   Plate and serve

   Spoon a bed of chickpea cream onto each plate and set a piece of wrapped cod on top. Finish with freshly ground black pepper and a drizzle of oil; garnish as you like.

What is salt cod with chickpea cream?

Salt cod, known in Italy as baccalà, is preserved cod that is soaked and desalted before cooking. It has a long place in Italian cooking, with preparations varying from region to region.

Here, the fish is wrapped in pancetta and paired with a smooth chickpea base. The salty, savoury fish and crisp bacon contrast with the mellow, creamy legumes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 575 calories, 47g protein, 35g carbs, 32g fat.

The cod and chickpeas provide most of the protein, while chickpeas and the listed potato contribute much of the carbohydrate. Pancetta and olive oil supply most of the fat; serve with green vegetables to add freshness and balance the plate.

Choosing the ingredients

Salt cod: use fish that has already been soaked and desalted, as specified, and rinse it before cooking. Its saltiness can vary, so taste the chickpea cream before adding much extra salt.

Pancetta: thin slices are easiest to wrap around the portions and crisp evenly in the pan. Chickpeas: drain them well so the cream does not become watery.

Getting a smooth chickpea cream

Aromatics: let the onion and garlic soften and turn lightly golden in the oil before adding the chickpeas. This gives the cream a savoury base without letting the garlic burn.

Blending: add the oil gradually while processing, stopping when the mixture looks smooth and even. If it seems too thick, loosen it with a little of the reserved cooking liquid.

Wrapping and cooking the fish

Dry cod: pat the portions thoroughly before wrapping so they are easier to handle and the pancetta can brown well. Wrap the slices snugly around each piece.

Gentle turning: cook over a medium heat and turn each portion carefully with a spatula. The pancetta should be golden and lightly crisp, while the cod should be opaque and separate into flakes.

Timing the components

Chickpeas: allow about 15 minutes of simmering, then blend the cream and keep it warm while you cook the fish. The method gives the cod about 10–12 minutes in the pan.

Finish: plate the cream and cod soon after cooking so the pancetta retains some crispness. The recipe lists potato as an ingredient but does not specify when or how to use it.

How to serve it

Serve each portion on a generous bed of chickpea cream, with a little freshly ground black pepper and olive oil on top. A simple green salad or lightly dressed vegetables make a fresh accompaniment.

Keep side dishes fairly restrained so they do not overwhelm the cod and pancetta. Bread can be useful for scooping up any remaining cream.

Recipe notes & tips

• Drain the cooked chickpeas thoroughly before blending for a thicker cream.
• Pat the cod dry on all sides before wrapping it in pancetta.
• Turn the fish gently with a broad spatula to keep the pancetta in place.
• Taste the chickpea cream before adding salt, as the fish and pancetta are already savoury.
• Keep the chickpea cream warm while the cod cooks, rather than letting it boil again.

Variations

• Add lemon: finish the cod with a small squeeze of lemon for a brighter flavour.
• Use dried rosemary: add a small pinch to the pan if fresh rosemary is unavailable.
• Make it spicy: add a pinch of chilli flakes to the chickpea cream.
• Change the herbs: finish with chopped parsley for a fresh herbal note.
• Serve with greens: add steamed or sautéed green vegetables alongside the cod.

Common mistakes to avoid

• Skipping the rinse: rinse the desalted cod as directed to remove surface residue.
• Wet fish: pat the cod dry before wrapping so the pancetta can brown more readily.
• High heat: cook over medium heat to brown the pancetta without scorching it.
• Rough turning: use a spatula and turn the portions carefully to avoid loosening the wrapping.
• Over-seasoning: taste the cream before adding salt, since the cod and pancetta bring savouriness.

How to store

Refrigerate leftovers in an airtight container and use within 2 days. Reheat gently in a covered pan or in the microwave until piping hot; the pancetta may lose some crispness. Store the chickpea cream separately if possible.

Frequently asked questions