Serves: 4 | Time: 1 hr 10 min + 24–48 hrs desalting in advance
Baccalà con i Porri is a classic Italian recipe that turns salt cod and leeks into a hearty, lightly brothy braise. Salt cod has been a staple protein across Southern Europe for centuries — easy to transport, long-lasting, and genuinely delicious once properly desalted.
Ingredients
- 1 lb (450 g) salt cod, desalted (see Notes)
- 5 Tbsp extra virgin olive oil
- 1 lb (450 g) leeks, white and light green parts, cut into ½-inch (1.5 cm) rounds
- 1 medium onion, peeled, halved, and thinly sliced
- ½ cup (120 ml) fish or vegetable broth, plus more as needed
- 1 lb (450 g) ripe tomatoes, peeled, seeded, and coarsely chopped
- ¼ cup (7 g) flat-leaf parsley, finely chopped
- Juice of 1 lemon, or to taste
- Freshly ground black pepper, to taste
- Salt, to taste (subject to saltiness of the cod)
Preparation
Poach the cod. Place the desalted cod in a saucepan and cover with cold water. Bring to a boil, then reduce the heat and simmer for 15–20 minutes. Transfer the fish to a plate and let it cool slightly. Remove any remaining bones and break the fish into large chunks.
Vegetable Base. Warm 5 tablespoons of olive oil in a wide saucepan over medium heat. Add the onion and leeks and sauté for about 5 minutes, until they begin to soften. Pour in the broth and bring to a rapid boil, then reduce the heat to low. Continue cooking until the onion and leeks are tender, about 10 minutes.
Add the tomatoes and cod. Stir in the tomatoes and nestle the cod chunks into the pan. Cook gently for another 20 minutes, or until the cod just begins to flake but holds its shape. Stir occasionally and add a splash of broth or water if the pan looks dry.
Finish and serve. Stir in the parsley, a generous grind of black pepper, and the lemon juice. Taste and adjust seasoning. Serve with boiled new potatoes, a drizzle of olive oil, or crusty bread to mop up the juices.
Notes
Desalting the cod: Soak the salt cod in cold water for 24–48 hours, changing the water 2–3 times a day. Thicker cuts need the longer soak. To check, simmer a small piece for 10 minutes, let it cool, and taste — it should be mildly saline, not sharp. Some Portuguese supermarkets sell pre-soaked bacalhau demolhado, but it’s worth a taste test before using it.
Residual salt: Pan-frying or roasting can concentrate residual salt. Braising, as in this recipe, is more forgiving, but hold off on any added salt until the very end.
Tomatoes: Use the ripest tomatoes you can find. In winter, good-quality canned whole tomatoes, drained and roughly chopped, work well.
Broth: Fish broth gives the best depth, but a light vegetable broth is a fine substitute.
