Salt Cod with White Wine, Tomato and Rosemary

Baccalà Marchigiano

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


  • 4 pieces baccalà (salt cod), weighing 200 g/7 oz each
  • 2 cloves garlic, finely chopped
  • 1 sprig rosemary
  • 6 tablespoons extra-virgin olive oil
  • 500 g/1 lb 2 oz plum tomatoes, peeled, seeded and diced
  • 1 tablespoon tomato purée
  • 1 glass dry white wine
  • freshly ground black pepper


    First soak the baccalà for 48 hours, changing the water every 4 hours or leave it for this long under a gently running tap. In a heavy shallow pan, fry the garlic and rosemary in the oil for a few seconds, add the diced tomato and fry briefly. Stir in the tomato purée, white wine and pepper to taste. Bring the mixture to the boil, then reduce the heat and add the baccalà. Simmer gently for 15–20 minutes, depending on the thickness of the fish.

    Serve with soft polenta and boiled potatoes.