We’ve always been captivated by the hearty flavors of Italian cuisine and Baccala Soup stands out as a comforting classic. This traditional dish features salted cod a staple in Mediterranean kitchens that transforms simple ingredients into a soul-warming meal.
Originating from Italy’s coastal regions baccala soup reflects centuries of seafaring heritage. We’re thrilled to guide you through our easy version packed with rich tastes that bring a taste of the old world to your table.
Ingredients
In our Baccala Soup recipe, we start by selecting fresh, high-quality ingredients that capture the essence of this traditional Italian dish. These components, rooted in Mediterranean flavors, ensure a comforting and authentic soup made with salted cod as the star.
- 1 pound salted cod (Baccala): Soak overnight in cold water to remove excess salt, then drain and rinse before use.
- 2 tablespoons olive oil: Use extra-virgin for the best flavor base; heat in the pot first.
- 1 medium onion, diced: Chop finely for even cooking in the initial sauté.
- 3 garlic cloves, minced: Freshly minced to release aromatic oils early in the process.
- 2 medium potatoes, peeled and cubed: Select starchy varieties like russets for a hearty texture.
- 1 can (14.5 ounces) diced tomatoes: Opt for fire-roasted for added depth; include the juices.
- 4 cups fish or vegetable broth: Choose low-sodium to control seasoning.
- 1 teaspoon dried oregano: Adds an herbal note; crush lightly for enhanced release.
- 1 bay leaf: Whole, to infuse flavor and remove before serving.
- Fresh parsley, chopped (about ¼ cup): Reserve half for garnish to brighten the final dish.
- Salt and pepper to taste: Adjust after tasting, considering the salt from the cod.
Make-Ahead Instructions
We find that preparing our Baccala Soup in advance streamlines the process and enhances flavors. This allows us to focus on assembling the dish quickly when it’s time to serve.
Soak the Baccala
Soaking the Baccala is a key make-ahead step that removes excess salt and rehydrates the fish for optimal texture in our hearty Baccala Soup. Follow these simple guidelines to prepare it ahead of time:
- Gather your ingredients: Start with 1 pound of salted cod (Baccala), ensuring it’s fresh and of high quality as mentioned in our earlier steps.
- Prepare the soaking setup: Place the Baccala in a large bowl or container filled with enough cold water to fully submerge it. We recommend using a non-reactive container like glass or ceramic to avoid any flavor transfer.
- Soak duration and maintenance: Let the Baccala soak for 24 to 48 hours in the refrigerator, changing the water every 6 to 8 hours to draw out the salt effectively. This gradual process ensures the fish remains tender without becoming overly salty.
By completing this step in advance, we guarantee that our Baccala Soup base is ready to shine when we move on to sautéing vegetables and building flavors.
Equipment Needed
Before we dive into preparing our Baccala Soup, having the right tools ensures a smooth process from soaking the salted cod to simmering the flavorful broth. Let’s outline the essential equipment we’ll need, building on our ingredient preparation for efficiency and safety.
To make this straightforward, we’ve compiled a list of key items below. We recommend selecting durable, high-quality pieces to enhance your cooking experience and achieve the best results for this traditional Italian dish.
- Large Stock Pot (at least 6 quarts): Essential for simmering the soup base, allowing ample space for ingredients like potatoes, tomatoes, and broth to meld together without boiling over.
- Large Mixing Bowl: Used for soaking the salted cod, as mentioned in our make-ahead steps, to remove excess salt effectively.
- Chef’s Knife: A sharp, reliable knife for chopping onions, garlic, and potatoes precisely, ensuring even cooking and rich flavors.
- Cutting Board: Provides a stable surface for all your prep work, keeping things organized as we build the soup’s aromatic foundation.
- Skillet or Frying Pan (10-12 inches): Ideal for sautéing vegetables and herbs, creating a deeply flavorful base before adding to the pot.
- Wooden Spoon or Silicone Spatula: Perfect for stirring ingredients without scratching cookware, helping us maintain the soup’s texture during cooking.
- Measuring Cups and Spoons: Crucial for accurate measurements of ingredients like olive oil, oregano, and broth to guarantee authentic taste.
- Colander or Fine-Mesh Strainer: Helps drain and rinse the soaked cod thoroughly, ensuring the fish integrates smoothly into the soup.
| Equipment Item | Quantity Needed | Primary Use in Baccala Soup | Estimated Size/Notes |
|---|---|---|---|
| Large Stock Pot | 1 | Simmering soup | At least 6 quarts for full batches |
| Large Mixing Bowl | 1 | Soaking cod | 4-6 quarts to fully submerge fish |
| Chef’s Knife | 1 | Chopping vegetables | 8-10 inches for precision |
| Cutting Board | 1 | Prep surface | Non-slip, wood or plastic |
| Skillet or Frying Pan | 1 | Sautéing | 10-12 inches, non-stick preferred |
| Wooden Spoon | 1-2 | Stirring | Heat-resistant for prolonged use |
| Measuring Cups and Spoons | Set of each | Measuring ingredients | Standard set for accuracy |
| Colander | 1 | Draining cod | Fine-mesh for effective rinsing |
Instructions
We guide you through the essential steps to create our flavorful Baccala Soup, building on the soaked cod and prepped ingredients for an authentic Italian experience. Let’s transform these simple components into a comforting, aromatic dish.
Prep the Vegetables
First, we gather our vegetables to ensure they’re ready for cooking. Begin by peeling and dicing 2 medium potatoes into 1-inch cubes for the perfect tender texture in the soup. Next, chop 1 large onion into fine pieces to release its sweet flavor base. Then, mince 3 garlic cloves to add a pungent, aromatic punch that elevates the dish’s Mediterranean essence.
- For the onion: Cut it in half, remove the skin, and slice into thin strips before dicing for even cooking.
- For the garlic: Use a sharp knife to finely chop, ensuring it’s ready to infuse the oil with its robust scent.
- For the potatoes: After dicing, rinse them under cold water to remove excess starch, preventing the soup from becoming overly thick.
This preparation sets the stage for a harmonious blend of textures and flavors in our Baccala Soup.
Cook the Soup
We move to the heart of the recipe where flavors meld together. Heat 2 tablespoons of olive oil in a large skillet over medium heat, then add the chopped onion and minced garlic, sautéing for 3-5 minutes until they turn golden and fragrant, filling the kitchen with an irresistible aroma.
Once the vegetables are softened, transfer them to a large stock pot and stir in the diced potatoes, 1 can of diced tomatoes, 4 cups of broth, 1 teaspoon of oregano, and 1 bay leaf. Bring the mixture to a gentle boil, then reduce to a simmer for 10 minutes to build a rich base. Carefully add the soaked and drained Baccala (the 1 pound of salted cod), breaking it into large flakes, and continue simmering for another 15-20 minutes until the fish is tender and the potatoes are fork-soft, allowing the soup’s savory depths to shine through with every bubble.
Serve the Baccala Soup
Finally, we present our Baccala Soup at its best to savor its hearty warmth. Remove the bay leaf from the pot, then ladle the soup into warm bowls, ensuring each serving includes generous pieces of flaked cod and vegetables for a balanced bite.
Garnish with freshly chopped parsley for a burst of color and fresh herbal notes that contrast the soup’s deep, salty undertones. Serve immediately while hot, letting the steam rise with an inviting scent of the sea and herbs—experience the comforting creaminess of the potatoes paired with the tender fish for a truly satisfying meal that echoes Italy’s coastal traditions.
Conclusion
We’ve loved exploring this timeless Baccala Soup recipe with you, blending rich Italian heritage into your everyday meals. It’s a simple way to savor comforting flavors that warm the soul and connect us to coastal traditions.
As we wrap up, give this dish a try—it’s sure to become a favorite in your kitchen. Experiment with it and make it your own, sharing the joy of hearty, homemade goodness.
Frequently Asked Questions
What is Baccala Soup?
Baccala Soup is a traditional Italian dish featuring salted cod as the star ingredient. It draws from Mediterranean roots, offering comforting flavors with a mix of vegetables, herbs, and broth. This hearty soup reflects Italy’s coastal heritage, providing an easy way to enjoy authentic, old-world cuisine at home.
How do I prepare the salted cod for Baccala Soup?
Start by soaking 1 pound of salted cod in cold water for 24 to 48 hours. Change the water every 6 to 8 hours to remove excess salt and rehydrate the fish. This step ensures the cod has the right texture and flavor, making it ready for adding to the soup.
What ingredients are needed for Baccala Soup?
You’ll need 1 pound of salted cod, olive oil, onion, garlic, potatoes, diced tomatoes, broth, oregano, a bay leaf, and fresh parsley. Focus on fresh, high-quality ingredients to capture the authentic Italian taste. These simple components create a rich, flavorful soup.
Can I make Baccala Soup ahead of time?
Yes, you can prepare Baccala Soup in advance. Soak the cod beforehand and even sauté the vegetables a day early to enhance flavors. Store the components separately in the fridge, then assemble and simmer when ready. This makes it easier for busy days while keeping the dish fresh and delicious.
What equipment is required to make Baccala Soup?
Essential equipment includes a large stock pot for simmering, a mixing bowl for soaking the cod, a chef’s knife and cutting board for chopping veggies, a skillet for sautéing, and measuring cups for portions. These tools ensure a smooth process and help achieve the best results for this traditional recipe.
How do I store leftover Baccala Soup?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to preserve flavors and texture. For longer storage, freeze in portions for up to 2 months, then thaw and reheat for a quick, comforting meal.