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Codfish Stew - {Baccala In Bianco}


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  • 1/2 cup olive oil
  • 1 large white onion thinly sliced
  • 1/2 cup minced Italian parsley
  • 4 large potatoes peeled, and cut into chunks
  • 3 cups hot water
  • 3 pounds fresh cod fillets cut into chunks
  • with skin attached
  • 1/4 cup pine nuts
  • 1/4 cup raisins
  • Fine salt to taste
  • Grinding of coarse black pepper


Servings 4


Step 1

In a soup pot heat the olive oil, stir in the onions, and cook over medium heat until they are wilted down but not browned. Stir in the parsley and potatoes and cook, stirring occasionally, until the onions are golden brown.

Add the water and stir the ingredients. Place the codfish chunks on top of the mixture and sprinkle on the pine nuts and raisins. Cover the pot and allow to cook for 15 minutes.

Uncover the pot, stir the ingredients carefully, and season to taste with salt and pepper.

Ladle the fish into soup bowls and serve immediately.

This recipe yields 4 to 6 servings.

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