Recipe courtesy of Aldo Vitale

Baccala alla Calabrese

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  • Total: 50 min
  • Prep: 10 min
  • Cook: 40 min
  • Yield: 6 to 8 servings
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1/2 white onion, finely chopped

2 tablespoons extra virgin olive oil

1 clove garlic, finely minced

2 vine ripe tomatoes, peeled, seeded and evenly diced

12 Calabrese olives (you may substitute Calamata)

2 bay leaves

4 or 5 fresh basil leaves, chopped

2 cups light chicken stock

2 pounds baccala, rehydrated

2 medium potatoes, peeled, cut 1/2-inch dice

Pinch crushed hot pepper

Salt and fresh pepper to taste (judiciously, as the baccala will impart some salt to the dish)


  1. In a large pot, saute the onions in the olive oil over medium heat until they are translucent, about 3 to 4 minutes. Add the garlic and saute 1 minute. Add the tomatoes, olives, bay leaves, and basil and allow to simmer for roughly 10 minutes. Add the chicken stock, baccala and potatoes; allow to simmer for another 10 to 15 minutes or until potatoes are tender. Season with salt and pepper, to taste and serve immediately.