Cod Livorno Style
- Lactose Free
- Energy Kcal 400
- Carbohydrates g 35.5
- of which sugars g 7.7
- Protein g 38.8
- Fats g 10.7
- of which saturated fat g 1.65
- Fiber g 3.5
- Cholesterol mg 75
- Sodium mg 3385
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 55 min
- Serving: 4
- Cost: Low
PRESENTATION
So here's the thing, this dish has deep roots on the Tuscan coast, where Livorno-style baccalà has really really been a favorite for generations. Salted cod found its way to Italy thanks to Northern European explorers, and folks in Livorno turned it into something special. Plus, you'll find baccalà cooked in all sorts of ways across Italy—fried up North, creamy in Venice, or mixed with potatoes in Liguria—baccalà alla Livornese stands out for its home-style simplicity.
People in Livorno use just a few main ingredients, letting the tender fish and tomatoes shine. And listen, the sauce has a rich, slightly tangy kick from the tomatoes, and the cod stays moist and flavorful as it simmers. Even today, families in Livorno each put their own spin on this Tuscan salt cod recipe, adding different herbs or adjusting the garlic, but the basics never really change.
Many say baccalà alla Livornese captures the same honest, no-fuss spirit found in other Tuscan classics like pollo alla cacciatora. There's just something about the way golden pieces of cod soak up the tomato goodness, making each bite feel comforting and familiar. I mean, while it's a staple in Livorno's seafood cuisine, people across Tuscany love it, especially when they want a meal that's filling but not fancy. Which is great. Unlike richer Italian seafood recipes that use lots of extra spices or wine, this one keeps things simple and lets the main ingredients shine. Some folks even compare it to Mediterranean fish stew, but this version is lighter and all about those true, straightforward flavors that define Tuscan cooking methods.
A plate of this brings a bit of old-school Italian tradition to the table and always tastes like something made with care. Whether served at a big family lunch or as part of a laid-back weeknight dinner, crispy bread on the side really rounds things out. For sure, every bite is a reminder of why these classic dishes have stuck around for so long, offering a taste of history and genuine flavor.
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INGREDIENTS
- Desalted cod 1.3 lbs (600 g)
- Potatoes 8.8 oz (250 g)
- Type 00 flour 0.8 cup (100 g)
- White wine 1.5 oz (40 g)
- Fine salt to taste
- Black pepper to taste
- Extra virgin olive oil to taste
- for the sauce
- Peeled tomatoes 3.3 cups (800 g)
- Yellow onions 1
- Garlic 1 clove
- Fine salt to taste
- Black pepper to taste
- Extra virgin olive oil to taste
How to prepare Cod Livorno Style
To make Livorno-style cod, start by preparing the sauce: clean and slice the onions 1, heat a drizzle of olive oil in a pan, add the whole peeled clove of garlic 2 and the onion slices 3.
Let them wilt for 3-4 minutes over low heat, moistening with a little water 4, just enough to prevent the soffritto from drying too much. In a bowl, crush the peeled tomatoes 5, then pour them into the pan with the onions 6.
Cover with the lid 7 and cook over medium heat for about 15 minutes. Meanwhile, start cutting the desalted cod into chunks 8, trying to obtain pieces of the same size 9 (if you bought salted cod, you can desalinate it by following our instructions in the guide: How to desalinate cod).
Carefully flour the cod chunks 10, then heat a drizzle of oil in a pan and place the cod 11 browning it on both sides for a few moments, gently turning it, salt 12, and pepper.
Deglaze with white wine 13 and let it evaporate 14. Meanwhile, the sauce will be ready, now you can remove the garlic 15,
then pour the sauce into the pan with the cod 16, cover with the lid 17 and let it cook gently for about 20 minutes, if you stir, do it very gently to avoid breaking the cod. Meanwhile, peel the potatoes 18.
and cut them into cubes 19. After the 20 minutes of cooking the cod, also add the potatoes 20, cover with the lid 21, and continue cooking for another 20 minutes, always being careful to stir so as not to break the cod too much.
Wash and chop the bunch of parsley 22, once the cod is cooked, turn off the heat and flavor with the chopped parsley 23. Serve your Livorno-style cod piping hot 24.