Italian · dinner
70m
Total time
4
Servings
380
kcal
medium
Difficulty
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FAQ · Things people ask
Look in Italian delis, Portuguese grocers, or the refrigerated section of a good fishmonger. Dried, rigid salt cod needs 48 hours minimum — change the water every 8 hours. Thick desalted fillets from a deli may only need 12–24. Taste a raw flake: it should be pleasantly saline, not harsh.
Technically yes, but it becomes a different dish entirely. The umami depth and firm texture of cured cod are what define baccalà alla Livornese. With fresh cod, skip the flour dredge, reduce the braise to 8–10 minutes, and expect a softer, milder result.
Waxy potatoes — Charlotte, Nicola, or new potatoes — boiled until just tender. They absorb the sauce without falling apart. Thick-cut, unsalted Tuscan bread is the other canonical pairing. This dish is not served with pasta in Livorno.
The sauce improves overnight. If you are cooking ahead, make the tomato base and refrigerate it, then fry and braise the cod fresh the next day. Reheating cooked baccalà works but the fish will continue to flake — gently, over low heat.
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