Ceci e Baccalà Recipe
Italian · Main course · 80 min total
A hearty Italian stew combining tender chickpeas and salt cod in a savory tomato broth, perfect for a rustic winter meal.
20
min prep
min prep
60
min cook
min cook
4
servings
servings
480
kcal/serving
kcal/serving
Ingredients
- 1 lb (450g) dried chickpeas, soaked overnight
- 1 lb (450g) salt cod (baccalà), soaked for 24-48 hours, changing water several times
- 3 tbsp olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14 oz/400g) crushed tomatoes
- 1 bay leaf
- 1 sprig fresh rosemary
- Salt and black pepper to taste
- 2 tbsp chopped fresh parsley
Instructions
- Drain the soaked chickpeas and place in a large pot. Cover with fresh water by 2 inches. Bring to a boil, then reduce heat and simmer until tender, about 45-60 minutes. Drain, reserving 1 cup of cooking liquid.
- While chickpeas cook, drain the soaked salt cod and cut into 2-inch pieces. In a separate pot, cover the cod with fresh water and bring to a gentle simmer. Cook for 10 minutes, then drain and set aside.
- In a large heavy pot or Dutch oven, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook 1 minute more.
- Stir in crushed tomatoes, bay leaf, and rosemary sprig. Cook for 5 minutes, stirring occasionally.
- Add the cooked chickpeas and reserved cooking liquid. Bring to a simmer and cook for 10 minutes, allowing flavors to meld.
- Gently fold in the cooked salt cod pieces. Simmer for another 10 minutes, being careful not to break up the fish. Season with salt and pepper to taste.
- Remove bay leaf and rosemary sprig. Serve hot, garnished with chopped parsley.
Tips
- Soaking the salt cod for at least 24 hours is essential to remove excess salt; change the water every 8 hours.
- For a thicker stew, mash some of the chickpeas against the side of the pot before adding the fish.
- Serve with crusty bread to soak up the flavorful broth.
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