Italian Recipes: Baccalà alla Livornese


Here is a version of this classic and easy recipe to follow at home. It is popular in Livorno, Tuscany.

Serves 4


500 g canned tomatoes

650 g salt cod, soaked and drained

Plain flour for dusting

100 ml olive oil

A bunch of parsley chopped

I garlic clove chopped

Salt and pepper


Whizz the tomatoes into a puree in the food processor. Cut the cod into chunks and coat lightly with flour. Heat the oil in a large frying pan and cook the cod until lightly browned on both sides. Add the tomatoes and salt and pepper. Cook for a few minutes so the cod soaks up the flavours. Then sprinkle with the chopped garlic and parsley. Cook for 5 minutes and then serve. It goes well with rice or new potatoes.

Have you tried Baccalà alla Livornese?