Bacalhau Translation in Italian: Meaning and Recipe

“Bacalhau” is Portuguese for salted cod; in Italian, the usual translation is baccalà. This simple Italian-style baked baccalà pairs desalted cod with potatoes, tomatoes, olives, and capers for a savory, complete meal, though regional and family versions vary.

Ingredients

1½ lb (680 g) salt cod, skin and bones removed, soaked and desalted
1½ lb (680 g) Yukon Gold or other waxy potatoes, peeled and cut into ½-inch (1.3 cm) slices
3 tbsp (45 ml) extra-virgin olive oil, divided
1 medium yellow onion (about 7 oz/200 g), thinly sliced
3 garlic cloves, thinly sliced
1 can (14.5 oz/411 g) diced tomatoes, drained lightly
½ cup (75 g) pitted black olives, halved
2 tbsp (18 g) drained capers, rinsed
½ tsp (1 g) dried oregano
¼ tsp (0.5 g) freshly ground black pepper
¼ cup (60 ml) water or low-sodium vegetable broth
2 tbsp (8 g) chopped fresh flat-leaf parsley
1 lemon, cut into wedges, for serving

Instructions

Desalt the cod in advance. Rinse the salt cod under cold running water, then put it in a large nonreactive bowl and cover with cold water. Refrigerate for 24–36 hours, changing the water every 8 hours. The recipe’s active prep time does not include this required soaking time. Before cooking, taste a small flake; if it is still intensely salty, continue soaking and change the water again. Drain, remove any remaining skin or bones, and pat dry.
Heat the oven and start the potatoes. Set a rack in the center and heat the oven to 400°F (200°C). Put the sliced potatoes in a saucepan, cover with cold water, and bring to a boil. Simmer for 6–8 minutes, just until the edges are beginning to soften but the slices still hold their shape. Drain well.
Cook the onion and garlic. While the potatoes simmer, heat 2 tablespoons (30 ml) of the olive oil in a large skillet over medium heat. Add the onion and cook for 6–8 minutes, stirring often, until soft and translucent. Stir in the garlic and cook for 30 seconds, taking care not to brown it.
Make the tomato mixture. Stir the tomatoes, olives, capers, oregano, and black pepper into the skillet. Cook for 3–4 minutes, until hot and slightly thickened. Taste before adding salt: properly soaked cod and capers can already season the whole dish generously.
Assemble the bake. Spread half the potatoes in a 9-by-13-inch (23-by-33 cm) baking dish. Lay the cod in an even layer over them, breaking thick pieces into portions if needed. Spoon the tomato mixture over the fish, then arrange the remaining potatoes on top. Pour the water or broth around the edges and drizzle with the remaining 1 tablespoon (15 ml) olive oil.
Bake until the cod is done. Bake uncovered for 30–35 minutes, until the potatoes are tender and the cod separates into moist flakes. Check the thickest piece with a food thermometer: USDA FSIS lists 145°F (63°C) as the safe minimum internal temperature for fish. If the potatoes need a few more minutes, loosely cover the dish with foil so the fish does not dry out.
Finish and serve. Rest the dish for 5 minutes, scatter parsley over it, and serve warm with lemon wedges. The short rest lets the juices settle; it is not a substitute for checking the fish temperature.

Tips

Buy the right cod. Salt cod is sold dried and heavily salted, so it needs a long refrigerated soak before cooking. If you cannot find it, use 1½ lb (680 g) fresh or frozen cod fillets instead; thaw frozen fish in the refrigerator, skip the soak, and season the dish lightly because fresh cod lacks the salty depth.
Check salt before seasoning. Salt cod varies in saltiness, even after soaking. Taste the tomato mixture before adding any salt, and avoid salting the potatoes’ cooking water.
Keep the slices intact. Parboil the potatoes only until just starting to soften. Fully cooked potatoes can break apart during baking, while raw slices may stay firm by the time the fish is done.
Use a thermometer, not appearance alone. Cod can look opaque before it reaches a safe temperature. Check a thick portion, and take care not to leave the dish in the oven longer than needed once it reaches 145°F (63°C).

Serving Suggestions

Serve the bake as a one-dish meal, with crusty bread to catch the tomato and olive juices. A crisp green salad dressed with olive oil and vinegar or simply steamed green beans makes a fresh contrast. Put lemon wedges on the table so each person can add acidity to taste. Since the cod and capers bring plenty of seasoning, keep side dishes lightly salted.

Variations

For a briny, more assertive version, add 2 anchovy fillets (about 10 g), finely chopped, to the onion and garlic as they cook. For a milder result, swap the black olives for green olives; this changes the flavor but works with the tomato and cod. You can also add 1 thinly sliced red bell pepper with the onion for extra sweetness. For a dairy-free-free adjustment there is no change needed: this recipe contains no dairy. If using fresh cod instead of salt cod, season the tomato mixture to taste and keep an eye on the fish so it does not overcook.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking in a covered, shallow container. They keep for 3–4 days in the refrigerator. Reheat only the portion you plan to eat, covered in a 325°F (163°C) oven or in the microwave, until the center reaches 165°F (74°C); check with a food thermometer. Add a spoonful of water or broth before reheating if the potatoes look dry. Avoid repeated reheating, which can make the cod tough. For longer storage, freeze promptly in an airtight, freezer-safe container; use within 2–3 months for best quality and thaw overnight in the refrigerator before reheating to 165°F (74°C).

Frequently Asked Questions

What does “bacalhau” mean in Italian?
“Bacalhau” is Portuguese. The common Italian word for salted cod is baccalà. Italian usage can vary by region and preparation, but baccalà is the practical translation for a recipe calling for Portuguese salt cod.

Is baccalà the same as fresh cod?
It is cod that has been preserved with salt, rather than fresh cod. Desalting removes much of that salt, but baccalà still has a firmer texture and more concentrated flavor. Fresh cod is a convenient substitute, though the result will be milder.

How long should salt cod soak?
Plan on 24–36 hours in the refrigerator, changing the water about every 8 hours. Thick pieces or especially salty cod may need longer. Keep it cold while soaking and taste a small flake before cooking to check whether it is still too salty.

Can I prepare this with fresh cod?
Yes. Use the same weight of fresh or fully thawed cod and skip the soaking step. Because fresh fish has no curing salt, season the vegetables carefully, and still cook the thickest portion to 145°F (63°C).

Can I assemble the dish ahead?
You can soak the cod ahead and prepare the tomato mixture and parboiled potatoes a day in advance; refrigerate each separately. Assemble just before baking, or assemble the cold dish shortly before cooking and allow extra oven time as needed. Do not leave fish or other perishable ingredients at room temperature for more than 2 hours.

Why did my cod turn dry?
It may have baked too long or been cut into thin pieces that cooked faster than the potatoes. Check the thickest portion with a thermometer and remove the dish from the oven once the fish reaches 145°F (63°C). Parboiling the potatoes first helps them become tender without overcooking the cod.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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