Zuppa di baccalà, ceci e cavolo nero

Lenten Soup with Salt Cod, Chickpeas, and Kale

Preparation info
  • Serves

    6

    • Difficulty

      Complex

Appears in
Italian Slow and Savory

By Joyce Goldstein

Published 2004

  • About

In the days before refrigeration, baccalà (salt cod) was the only fish regularly available to Italians who lived away from the seaside or from a lake or river. It is still popular in several regions of Italy, even in those with substantial coastlines. For example, the Veneto, and especially water-surrounded Venice, has at least thirty traditional ways of preparing salt cod.