How do I know if the baccalà is properly desalted?
Break off a small piece and taste it raw. It should be pleasantly salty, not aggressively so. If it's still very salty after 48 hours, soak for another 12 and test again.
Italian · dinner
Baccalà alla Livornese
#italian#fish#dinner#chef:marco#livornese
1480m
Total time
4
Servings
340
kcal
medium
Difficulty
May 18, 2026
INGREDIENTS.
4
Fish
- 700 g baccalà (salt cod), soaked 48 hrs, changing water twice daily
Pantry
- 400 g San Marzano tomatoes, whole canned
- 80 g black olives, pitted
- 2 tbsp capers in salt, rinsed
- 4 tbsp plain flour, for dusting
- 5 tbsp extra-virgin olive oil
- to taste fine salt
Produce
- 1 white onion, sliced
- 2 cloves garlic
- 3 tbsp flat-leaf parsley, chopped
Spice
- to taste black pepper
THE METHOD.
tap to check off
0/7 done
FAQ · Things people ask
About this recipe.
What type of olives?
Black Ligurian olives (Taggiasca) or good-quality pitted black olives. Green olives are not traditional for this dish.
Can I use fresh cod instead of salt cod?
You can, but the dish is different — the preservation process gives salt cod its distinctive, firm texture and concentrated flavor. Fresh cod is more delicate and produces a lighter dish.
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