Mama's Baccalà con Patata: Italian Salt Cod with Potatoes

The moment Mama starts soaking the baccalà, it instantly takes me back to being a kid. Running through the house, asking a hundred times “Is it ready yet?” while the kitchen filled with that unmistakable holiday smell.
Back then, I didn’t realize it, but this dish was our signal. No decorations needed. No calendar required. When baccalà hit the table, I knew the holiday season had officially begun. Plates clinking, everyone talking at once, Mama telling us to eat while it’s hot. Pure chaos, pure love! Now all these years later, nothing’s changed. The potatoes are still perfectly tender, the baccalà still melts in your mouth, and that first bite still feels like coming home. It’s comfort, tradition, and childhood memories all wrapped into one simple, beautiful dish.

Some families hang lights. We cook baccalà! And when Mama makes it, I know the holidays are here. Perfectly paired with a glass of Gratsi Red.

Great olive oil is what ties the sauce together — understand does olive oil expire and what fresh really means before you cook. For another comforting seafood dish with Mediterranean roots, try baked cuttlefish with tomato and potatoes, and keep your olive oil in peak condition with our guide to why olive oil goes bad.

Soak the cod in cold water for 3 days, changing the water twice daily. Rinse one last time, cut into pieces, and set aside.

In a pot, heat olive oil over medium heat. Sauté garlic and onions until fragrant, then add potatoes and cook for 2 minutes.

Add tomato purée, bay leaves, chili flakes, oregano, salt, pepper, and Gratsi red. Add enough water to cover and simmer until potatoes are tender.

Finish: Add cod and olives, cooking gently until the fish is warmed through. Adjust consistency with water if needed.

Serving Suggestion: Pair with a glass of Gratsi Red for a perfect match!