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ByRosemary
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This Traditional Italian Baccala recipe is made with chickpeas and spices, then simmered in a delicious tomato sauce. It’s perfect served with some crusty Italian bread. It makes a tasty weekday or company coming comfort dish.
With the arrival of Easter a lot of people will be making and serving fish dishes on Fridays and especially Good Friday, from Fish Soup to Sauteed Shrimp to Baked Trout!
This Skillet Baccala is one my mother-in-law always made. WheneverMaria made Baccala with Chickpeas, she would always send over a good sized helping. But since she is not well and doesn’t cook anymore I decided to make my own.
Table of Contents
Recipe Ingredients
- Baccala(after soaked)
- Olive oil
- Onion(chopped)
- Celery(chopped)
- Garlic(finely chopped)
- Parsley – Italian fresh parsley also known as flat leave parsley
- Pelati tomatoes – roma tomatoes without the skin, nothing added
- Basil
- Hot pepper flakes – optional
- Water
- Chickpeas – dry chickpeas
How To Soak Dried Beans
If you prefer you could always do the bean soak 8-10 hours. In a big bowl add 1/2 cup dried Borlotti beans, 5 cups of water, and let soak. So easy if you do it overnight, just remember to drain and rinse before using.
How To Make Baccala And Chickpeas
Place the dry Baccala in cold water, (make sure it’s covered). Change the water 2x a day and soak for 48 hours. Soak dry chickpeas for at least 8 hours, drain and cook in boiling water until tender.
In a large skillet or pan add the olive oil, chopped onions, celery, garlic and parsley, sauté. Add the can of tomatoes, basil, hot pepper flakes and water.Stir to combine.
In a medium pan add olive oil, lightly coat the baccala in flour and fry lightly on both sides. Add the fish to the tomato mixture and cook until the fish is cooked through. Add cooked chickpeas and a little chickpea water if mixture is too thick. Stir to combine and heat through and serve.
Can you use canned chickpeas?
Yes you can, just be sure to drain and rinse them before using, add some broth or water if you need to thin the sauce.
Tips For Making The Best Baccala
- Cook the chickpeas separately before adding to the sauce.
- If sauce is too thick add a little Chickpea water to thin it out.
- Best advice, buy the fish already soaked so no deboning or cleaning will be necessary!
- Use canned Pelati Tomatoes (no spices added)
- Lightly brown the baccala pieces before adding to the sauce, this will give it a richer flavour.
What Is Baccala
Baccala is cod that is dried and salted.
How to store Baccala with Chickpeas
Store any leftovers in an airtight container and refrigerate, it will keep for 2-3 days in the fridge. Re-heat on the stove or microwave.
More Fish Recipes You May Enjoy!
- Italian Salmon Steaks
- Easy Stuffed Baked Halibut
- Easy Shrimp Stuffed Avocado
If you are looking for a traditional Italian Fish recipe then I hope you try this Baccala with Chickpeas and let me know what you think. Buon Appetito!
Traditional Italian Baccala with Chickpeas
Rosemary Molloy
Baccala this Traditional Italian Recipe is made with chick peas, spices and simmered in a delicious Tomato Sauce. Served with some crusty Italian Bread makes this a perfect Comfort Food Dish.
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course main dishes
Cuisine Italian
Servings 4 servings
Calories 415 kcal
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Ingredients
- 10½ ounces baccala (after soaked)
- 2 tablespoons olive oil
- ½ onion (chopped)
- ½ stalk of celery (chopped)
- 1 clove garlic (finely chopped)
- ¼ cup fresh chopped parsley
- 1 can pelati tomatoes (skinned whole tomatoes nothing added) (400 grams / 14 ounces)
- ½ teaspoon basil
- 1-2 dashes hot pepper flakes if desired
- 1 cup water or vegetable broth
- 2 cups soaked chickpeas (approximately 1 cup dried)
Instructions
If you are using dried Baccala, then soak it in cold water for 48 hours, be sure to change the water 2x a day.Once the time has passed then open the fish lengthwise, remove the bones and all plugs and cut it into pieces (about 2 inch pieces).
Soak dry chickpeas for at least 8 hours, drain and cook in boiling water until tender.
In a large skillet or pan add the olive oil, chopped onions, celery, garlic and parsley, sauté for approximately 3 minutes.
Add the can of tomatoes, basil, hot pepper flakes and water. Stir to combine.
In a medium pan add 1 tablespoon of olive oil, lightly coat the baccala in flour and fry lightly on both sides. Add to the tomato mixture and cook for approximately 20 minutes or until fish is cooked.
Add the cooked chickpeas (or canned drained and rinsed) and a little chickpea water or broth if mixture is too thick. Stir to combine and heat thoroughly, serve with Italian crusty bread. Enjoy.
Notes
You can also use canned chickpeas, just be sure to drain and rinse them before using, add some broth or water if you need to thin the sauce.
Store any leftovers in an airtight container and refrigerate, it will keep for 2-3 days in the fridge. Re-heat on the stove or microwave.
Nutrition
Calories: 415kcal | Carbohydrates: 23g | Protein: 54g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 113mg | Sodium: 5244mg | Potassium: 1357mg | Fiber: 6g | Sugar: 4g | Vitamin A: 465IU | Vitamin C: 8.9mg | Calcium: 164mg | Iron: 4.5mg
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