Baccalà Sauce

Salsa di Baccalà

Preparation info

  • Serves


    • Difficulty


Appears in

Leaves from The Walnut Tree: Cooking of a Lifetime

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

  • About


  • 500 g/1 lb baccalà (already soaked)
  • ½ onion, finely chopped
  • 12 cloves garlic, finely chopped
  • 1 glass white wine
  • litres/ pt tomato coulis
  • 1 tablespoon tomato purée
  • 8 anchovy fillets, finely mashed
  • 6 tablespoons extra-virgin olive oil
  • freshly ground black pepper
  • finely chopped parsley


    Gently fry the garlic and onion in the olive oil, add 1 glass of dry white wine and allow it to bubble fiercely for a few minutes. Reduce the heat, add the tomato coulis and the tomato purée and stir in well. Bring the sauce to the boil and add the baccalà cut roughly into 2 cm/1 in squares. Reduce the heat and let the sauce gently simmer for 1 hour. Season with the anchovies and a generous sprinkling of black pepper.

    Serve this sauce with either soft polenta or tagliatelle. Sprinkle finely chopped parsley on top. Scraps of baccalà can be used for this dish.