For those who observe Lent, Christmas Eve is always a meatless meal consisting of seafood and vegetables, this salted codfish is an Italian specialty we make every year called baccala.
Of course, many Regions in Italy prepare it differently, this codfish has a bit of work to accomplish this tasty seafood dish.
This is traditional and part of the 7 Fishes on Christmas Eve salted cod meal and a favorite in Italy, it's great as an appetizer or as a main course served there.
There is a process of making this dish and a little more lengthly than just regular codfish.
This authentic style meal is how it was prepared by my mom who was from the region of Bari and taught by her mom and this recipe is over 100 years old now.
I now make this in my mom's memory to carry on the holiday tradition of the 7 fishes.
This is definitely a favorite on our holiday Christmas Eve Menu.
Scroll down to the bottom for this printable recipe.
Always An Italian Favorite on Christmas Eve
Baccalà is salt cod (codfish that has been preserved by packing in salt and drying) sold by the slab, not the usual type of fish/
The truth is that well-cooked baccalà is a delight.
It's firm, slightly chewy, and not at all fishy in flavor.
The Best Italian Traditions At Christmas
Italian tradition on Christmas Eve, to eat fish and several different kinds.
In Italy salted cod is one of them.
Ingredients You Will Need to Make Christmas Eve Baccala
(measurements found below in the printable recipe card)
- dry salted cod, (baccala) fish.
- perciatelli, linguine, angel hair, or your favorite
- marinara sauce recipe or store-bought
- minced garlic
- Fresh chopped parsley and basil
- pinch of red pepper flakes
- olive oil
- flour
- Optional Homemade Sauce Recipe:
- This is a quick sauce for the pasta.
Tip
Lightly flour then brown the fish in cooking oil until browned on both sides.
The marinara sauce will stick to the fish better and compliment the fish flavors
History of Salted Cod
Cod was caught and dried by the Vikings as far back as 800 A.D.; in fact, it became the center of trade for northern Europe for many centuries.
It first arrived in southern Italy with the Normans around 999 A.D. and very quickly was absorbed into Italian cuisine.
The salt method of preservation meant that people living inland were able to enjoy salt-water fish all year-round.
In Italian, when fresh or frozen, Cod is known as merluzzo, if cured by air-drying it becomes stoccafisso (stockfish) and when salted it becomes baccala.
Preparing Baccala
To prepare baccala, the fresh fish is cut lengthwise, cleaned and has the backbone removed before being salted and air-dried.
Once cod was so abundant it saved millions from famine, but today, because of decades of overfishing, cod is not so abundant.
Now after years of managing the fish, it's leveling off.
Tomato Sauce
If making homemade marinara sauce this should be started when the cod is ready to fry.
Once the cod is fully unsalted cut it into one-inch chunks. Place some flour in a plastic bag and shake the cod into the flour.
In a medium-size pan, heat oil, on medium heat, add minced garlic to olive oil.
Add cod, browning on both sides, fish will cook fast.
Add marinara tomato sauce. Simmer together very low heat, for 30 minutes. Cook the pasta of choice in a pot of salted water to your taste, we like it al dente. Drain, place some pasta on a plate. Top the pasta with some fresh ground pepper to taste, chopped fresh basil, a pinch of red pepper.
Pour sauce over pasta. Top with chunks of baccala, drizzle with olive oil. Garnish with fresh parsley and more sauce.
Print this out below for the full recipe and instructions.
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Christmas Eve Baccala Cod
Yield: 6
This is a traditional Italian seafood meal on Christmas eve Baccala is served with pasta. It is a salted codfish.
ingredients:
- This is the process we used.
- 1- pound dry salted cod, (baccala) fish. This fish will have to be soaked in water and then changed out many times in a 48 hour period and sometimes even up to 72 hours, checking and changing out the water until it is clear. If it's not clear, continue to change out water several more times during the day until the water is completely clear.
- 1 pound pasta perciatelli, linguine, angel hair or your favorite
- 1 recipe marinara sauce recipe or store-bought
- 3 cloves minced garlic
- Fresh chopped parsley and basil
- pinch of red pepper flakes
- olive oil
- flour
instructions:
How to cook Christmas Eve Baccala Cod
- If making homemade sauce this should be started when the cod is ready to fry.
- Once the cod is fully unsalted cut it into one-inch chunks. Place some flour in a plastic bag and shake the cod into the flour.
- In a medium-size pan, heat oil, on medium heat, add minced garlic to olive oil.
- Add cod, browning on both sides, fish will cook fast.
- Add marinara tomato sauce. Simmer together very low heat, for 30 minutes. Cook the pasta of choice in a pot of salted water to your taste, we like it al dente. Drain, place some pasta on a plate. Top the pasta with some fresh ground pepper to taste, chopped fresh basil, a pinch of red pepper.
- Pour sauce over pasta. Top with chunks of baccala, drizzle with olive oil. Garnish with fresh parsley and more sauce.
Calories
378
378
Fat (grams)
16
16
Sat. Fat (grams)
5
5
Carbs (grams)
12
12
Net carbs
5
5
Sugar (grams)
8
8
Don't forget to try our other Holiday Favorites!
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Christmas Recipes
Italian Christmas Eve Baccala Cod with Pasta Marinara Sauce Pin
Disclosure: This recipe was originally shared in 2011. It was edited and re-published in 2019.