Recipes › Soup › Zuppa di Baccala Salt Cod Soup Recipe

Zuppa di Baccala Salt Cod Soup Recipe

Recipe by Pedro M. A. Neves

Zuppa di baccalà is a traditional Italian soup celebrating salt cod, a protein staple in Mediterranean coastal cooking for centuries. This rustic Ligurian and Venetian specialty combines tender rehydrated cod with cannellini beans, tomatoes, and aromatic vegetables in a savory broth. Rich with umami and deeply satisfying, it's a winter comfort dish that transforms humble preserved fish into something elegant.

Ingredients

• 400g (14 oz) salt cod fillet, skin-on
• 250g (9 oz) canned cannellini beans, drained and rinsed
• 400g (14 oz) canned San Marzano tomatoes, crushed
• 1 large yellow onion, finely diced
• 3 medium carrots, diced
• 3 celery stalks, diced
• 4 cloves garlic, minced
• 1 liter (4 cups) fish or vegetable stock
• 75 ml (5 tablespoons) extra virgin olive oil
• 1 bay leaf
• 1 teaspoon dried oregano
• ½ teaspoon red pepper flakes
• Salt and black pepper to taste
• 6 slices crusty sourdough bread
• 2 tablespoons fresh flat-leaf parsley, chopped
• Whole garlic clove for bread rubbing

Instructions

1. Soak the salt cod fillet in cold water for 24-36 hours in the refrigerator, changing the water every 8-12 hours to remove excess salt and rehydrate the flesh completely.

2. After soaking, gently rinse the cod under cold running water, then place it in a pot of fresh cold water. Bring to a simmer over medium heat and cook for 8-10 minutes until the flesh is tender and begins to flake easily. Remove from heat, let cool slightly, then carefully remove any remaining skin and tiny bones. Flake the cod into bite-sized pieces.

3. Heat the olive oil in a large heavy-bottomed pot over medium heat. Add the diced onion, carrot, and celery (the soffritto base) and cook for 6-7 minutes, stirring occasionally, until the vegetables soften and become fragrant.

4. Add the minced garlic and red pepper flakes to the pot and cook for 1 minute until aromatic, then stir in the crushed tomatoes. Cook uncovered for 3-4 minutes to allow the raw tomato flavor to mellow slightly.

5. Pour in the fish or vegetable stock and add the bay leaf and dried oregano. Bring to a gentle boil, then reduce heat to low and simmer for 10 minutes to allow flavors to meld.

6. Add the flaked salt cod and drained cannellini beans to the pot and stir gently to distribute. Simmer for 8-10 minutes more until the cod is heated through and the flavors are fully combined. Taste and adjust seasoning with salt and black pepper as needed (go easy on salt since the cod retains some salinity).

7. While the soup finishes simmering, prepare the bread. Lightly toast the sourdough slices under a broiler or in a toaster until golden and crisp, then immediately rub each slice with a halved raw garlic clove while warm so the surface absorbs the pungent flavor.

8. Ladle the hot soup into individual bowls, garnish with fresh chopped parsley, and serve immediately with the warm garlic-rubbed bread on the side or placed directly into the bowl.

Substitutions

• For strict saltfish alternatives: use fresh cod fillet (reduce cooking in step 2 to 4 minutes) or sustainable canned fish like sardines or anchovies
• To replace cannellini beans: use chickpeas, borlotti beans, or white beans in equal quantity
• For pescatarian adaptation: substitute the fish stock with vegetable stock and double the amount of fish (or use 200g each of cod and another white fish)
• For gluten-free: use gluten-free bread or serve the soup without bread accompaniment

Tips

• Start the 24-36 hour soaking process the day before to ensure fully rehydrated, properly desalted cod; this is non-negotiable for proper texture and flavor balance
• Do not skip the gentle simmering step after adding the cod and beans—rapid boiling will break down the delicate flaked fish into stringy pieces and cloud the broth
• For deeper flavor, make your own fish stock by simmering cod trimmings, onion skins, carrot tops, and bay leaf for 30 minutes before using

Zuppa di baccalà originates from the maritime regions of Liguria and Veneto, where salt cod (baccalà) became a dietary staple after medieval merchants established trade routes with Northern Europe. The dish reflects the resourcefulness of coastal communities who preserved seasonal abundance through salting, transforming dried fish into celebratory winter soups served during Advent, Christmas, and feast days.

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