Baccala soup is a comforting dish that brings together the rich flavors of salted cod with hearty vegetables and aromatic herbs. Originating from Mediterranean coastal regions, this soup has been a beloved staple for generations, known for its satisfying taste and nourishing qualities. It’s a perfect meal for chilly days when we crave something warm and wholesome.
What makes baccala soup truly special is the unique texture and flavor of the dried salted cod, which soaks up the broth’s savory notes while adding a delightful saltiness. Preparing this soup allows us to connect with traditional cooking methods while enjoying a dish that’s both simple and elegant. Whether you’re new to baccala or a longtime fan, this recipe will guide you through creating a flavorful, soul-warming bowl that’s sure to become a favorite in our kitchen.
Ingredients
To craft an authentic Baccala Soup, we carefully select ingredients that bring out the rich, savory flavors of this traditional Mediterranean dish. Below are the essential components categorized to streamline preparation and highlight their importance in the recipe.
Main Ingredients
We start with the core elements that define our Baccala Soup base:
- Salted cod (baccala), 1 pound, soaked and rinsed to remove excess salt
- Olive oil, 3 tablespoons, for sautéing
- Onion, 1 medium, finely chopped
- Garlic cloves, 3, minced
- Carrots, 2 medium, peeled and diced
- Celery stalks, 2, diced
- Potatoes, 2 medium, peeled and cubed
- Canned crushed tomatoes, 14 ounces
- Vegetable or fish broth, 6 cups, for a rich and savory foundation
- Bay leaf, 1, whole
Seasonings and Herbs
We enhance the soup’s flavor profile with these fragrant and savory seasonings:
- Black pepper, freshly ground, 1 teaspoon
- Red pepper flakes, ¼ teaspoon (optional, for subtle heat)
- Fresh parsley, ¼ cup chopped, for brightness and aroma
- Fresh thyme, 1 teaspoon, or ½ teaspoon dried
Optional Garnishes
Adding these finishing touches gives our Baccala Soup a vibrant presentation and extra burst of flavor:
- Lemon wedges, for squeezing over the soup
- Chopped fresh basil or extra parsley, for garnish
- Crusty bread, toasted, to accompany
| Ingredient Category | Ingredients | Quantity | Notes |
|---|---|---|---|
| Main Ingredients | Salted cod (baccala) | 1 pound | Soak and rinse before use |
| Olive oil | 3 tablespoons | ||
| Onion | 1 medium | Finely chopped | |
| Garlic cloves | 3 | Minced | |
| Carrots | 2 medium | Peeled and diced | |
| Celery stalks | 2 | Diced | |
| Potatoes | 2 medium | Peeled and cubed | |
| Canned crushed tomatoes | 14 ounces | ||
| Vegetable or fish broth | 6 cups | ||
| Bay leaf | 1 whole | ||
| Seasonings and Herbs | Black pepper | 1 teaspoon | Freshly ground |
| Red pepper flakes | ¼ teaspoon | Optional | |
| Fresh parsley | ¼ cup chopped | ||
| Fresh thyme or dried thyme | 1 teaspoon or ½ tsp | ||
| Optional Garnishes | Lemon wedges | As desired | For squeezing |
| Fresh basil or extra parsley | For garnish | ||
| Crusty toasted bread | For serving |
These ingredients together build the foundation for our Baccala Soup Recipe, delivering the traditional flavors and warmth we want in every spoonful.
Equipment Needed
To prepare our Baccala Soup with precision and ease, having the right equipment is essential. Each tool plays a key role in developing the flavors and textures that define this classic Mediterranean dish. Here is what we need to gather before we begin:
- Large Heavy-Bottomed Pot or Dutch Oven
This is where the magic happens. A heavy-bottomed pot distributes heat evenly and prevents burning while simmering the soup gently for that rich depth of flavor.
- Cutting Board and Sharp Chef’s Knife
For prepping vegetables like onions, carrots, celery, and potatoes with clean, uniform cuts ensuring even cooking.
- Large Mixing Bowl
Perfect for soaking and rinsing the salted cod to remove excess salt before cooking.
- Wooden Spoon or Heat-Resistant Silicone Spoon
Ideal for stirring the soup without scratching your pot, maintaining the integrity of your cookware.
- Measuring Cups and Spoons
To measure broth, crushed tomatoes, and seasonings accurately for balanced flavor.
- Colander or Fine Mesh Strainer
To drain soaked baccala and any cooked vegetables if needed.
- Ladle
For serving the soup smoothly and professionally.
- Optional: Immersion Blender or Potato Masher
If preferring a slightly thicker texture by mashing part of the potatoes and vegetables in the soup.
| Equipment | Purpose |
|---|---|
| Large Heavy-Bottomed Pot | Even heat distribution, simmering soup |
| Cutting Board & Chef’s Knife | Precise vegetable prep |
| Mixing Bowl | Soaking and rinsing salted cod |
| Wooden/Silicone Spoon | Stirring without damaging cookware |
| Measuring Cups & Spoons | Accurate ingredient measurement |
| Colander/Strainer | Draining soaked cod and vegetables |
| Ladle | Serving the soup |
| Immersion Blender/Masher | Optional texture adjustment |
“Using the proper equipment not only boosts our cooking efficiency but enhances the final texture and taste of our delicious Baccala Soup.“
With these tools ready at hand, we can confidently move forward to craft a truly authentic and satisfying Baccala Soup.
Preparation
Let’s begin by preparing the baccala and ingredients to build the rich flavors that make this soup unforgettable. Precision and care during these initial steps ensure our soup develops its signature taste and texture.
Preparing the Baccala (Salted Cod)
Before cooking, we must remove excess salt and rehydrate the salted cod properly.
- Place the dried salted cod in a large mixing bowl.
- Cover it with plenty of cold water, using at least 4 cups (1 liter) of water per pound of cod.
- Soak for 24 to 48 hours, changing the water every 8 hours to prevent excess saltiness.
- After soaking, drain the cod and rinse it under cold running water.
- Remove any skin and bones carefully with a sharp knife.
- Flake the cod into bite-sized pieces and set aside.
| Step | Details |
|---|---|
| Soaking Time | 24 to 48 hours |
| Water Change Frequency | Every 8 hours |
| Water to Cod Ratio | 4 cups / 1 lb (1 liter / 450g) |
Chopping Vegetables
To create the flavorful broth, we chop vegetables uniformly for even cooking and to release their natural sweetness.
- Peel and finely dice 1 large onion.
- Mince 3 cloves of garlic.
- Peel and cut 2 carrots into small cubes.
- Chop 2 celery stalks into similar-sized pieces for consistency.
- Peel and dice 3 medium potatoes into bite-sized chunks.
Tip: Using a sharp chef’s knife and a sturdy cutting board makes prep smoother and safer.
Soaking and Prepping Beans (if applicable)
If your baccala soup recipe includes beans, soaking them correctly is essential to ensure tenderness and digestibility.
- Use 1 cup dried cannellini or white beans.
- Rinse beans thoroughly under cold water.
- Soak beans in a large bowl with at least 3 cups of water overnight (8-12 hours).
- Drain and rinse soaked beans before adding them to the soup.
| Bean Preparation | Details |
|---|---|
| Soaking Time | 8 to 12 hours (overnight) |
| Water to Beans Ratio | 3 cups water / 1 cup beans |
Following these preparation steps with care helps us build the foundation for the authentic baccala soup, ensuring every spoonful is rich in flavor and texture.
Cooking Directions
We will now bring together our prepped ingredients to create the rich and flavorful Baccala Soup. Follow these clear steps to achieve the perfect balance of savory broth and tender fish.
Making the Broth
- Heat 3 tablespoons of olive oil in a large heavy-bottomed pot or Dutch oven over medium heat.
- Add the chopped onions, garlic, carrots, and celery to the pot. Sauté for 8-10 minutes until vegetables soften and onions turn translucent.
- Stir in 2 cups of canned crushed tomatoes. Cook for 5 minutes to deepen the tomato flavor.
- Pour in 6 cups of vegetable or fish broth. Bring the mixture to a gentle boil.
- Reduce heat to low, and add 1 teaspoon dried thyme, ½ teaspoon black pepper, and a pinch of red pepper flakes. Let the broth simmer uncovered for 15 minutes to let flavors meld.
Cooking the Baccala and Vegetables
- While the broth simmers, drain and rinse the soaked salted cod thoroughly.
- Add the flaked cod pieces into the broth.
- Add 3 peeled and diced potatoes to the pot.
- Increase heat slightly and cook the mixture for 20 minutes, or until the potatoes are tender and the cod flakes easily.
- Stir gently every few minutes to prevent sticking and ensure even cooking.
- Taste the broth occasionally to confirm seasoning; adjust black pepper or red pepper flakes as needed.
Combining Ingredients and Simmering
- Once potatoes and cod have softened, add chopped fresh parsley for brightness.
- For a thicker texture, use an immersion blender to partially puree a portion of the soup or mash some potatoes with a potato masher.
- Return the pot to low heat and simmer uncovered for another 10 minutes, stirring occasionally.
- Remove from heat and cover to let the flavors settle for 5 minutes.
- Serve hot with optional garnishes such as lemon wedges, fresh basil, and crusty bread.
| Step | Temperature | Time | Key Notes |
|---|---|---|---|
| Sauté vegetables | Medium | 8-10 minutes | Softens onions and releases sweetness |
| Cook crushed tomatoes | Medium | 5 minutes | Enhances tomato depth |
| Simmer broth with herbs | Low | 15 minutes | Develops base flavor |
| Cook cod and potatoes | Medium-Low | 20 minutes | Ensures tender fish and vegetables |
| Final simmer before serving | Low | 10 minutes | Melds flavors and thickens soup if mashed |
Serving Suggestions
To elevate our Baccala Soup experience, we focus on complementary accompaniments and presentation styles that enhance the dish’s bold flavors and comforting texture.
Pairing with Bread and Sides
- Serve crusty Italian bread or a warm baguette alongside the soup. The bread’s firm crust and soft interior are perfect for soaking up the savory broth.
- Consider offering garlic-rubbed crostini as a crunchy contrast that adds aromatic depth.
- A light side salad with arugula, lemon vinaigrette, and shaved Parmesan balances the soup’s richness with bright, peppery notes.
Garnishing for Visual and Flavor Appeal
Top each serving of Baccala Soup with:
- A sprinkle of freshly chopped parsley or basil to bring vivid color and a fresh herbal aroma.
- A few drops of extra virgin olive oil for a silky finish.
- Optional lemon wedges to provide a citrusy zing that complements the saltiness of the baccala.
Wine and Beverage Pairing
Enhance the dining experience with:
| Beverage Type | Characteristics | Suggested Pairings |
|---|---|---|
| White Wine | Crisp, acidic | Sauvignon Blanc, Vermentino |
| Light Red Wine | Fruity, moderate tannins | Pinot Noir, Chianti |
| Non-Alcoholic | Refreshing, subtle sweetness | Sparkling water with lemon, iced tea |
Serving Temperature and Dishware
- Serve the soup piping hot to fully appreciate the melding of flavors and soothing warmth.
- Use deep bowls with wide rims to allow steam to rise and to make garnishing easier.
- For a rustic touch, serve in an earthenware bowl, evoking the soup’s Mediterranean roots.
“The key to a memorable serving of our Baccala Soup lies in thoughtful pairing and presentation that honors its rich history and hearty character.”
By combining these suggestions, we create not just a meal, but a comforting culinary experience that celebrates this authentic Mediterranean classic.
Storage and Leftover Tips
Proper storage of our Baccala Soup ensures its flavors stay bright and the texture remains satisfying for future meals. Follow these precise steps to keep your soup fresh and delicious:
Cooling and Refrigeration
- Let the soup cool at room temperature for no more than 2 hours to prevent bacterial growth.
- Transfer the soup into airtight containers, leaving some space at the top to allow for expansion.
- Label containers with the date of preparation for easy tracking.
- Refrigerate promptly and consume within 3 to 4 days for optimal taste and safety.
Freezing for Longer Storage
Freezing Baccala Soup is an excellent way to preserve its hearty flavors without compromising quality.
| Step | Instructions |
|---|---|
| Cooling | Chill soup completely before freezing |
| Container | Use freezer-safe airtight containers or bags |
| Portioning | Freeze in individual or family-sized portions for convenience |
| Storage Duration | Up to 3 months in the freezer |
| Thawing | Thaw overnight in refrigerator before reheating |
Reheating Leftovers
- Reheat the soup gently on the stove over medium-low heat to preserve its delicate flavors.
- Stir frequently to ensure even warming and avoid sticking to the pot.
- Avoid boiling vigorously; this can break down the cod texture.
- If the soup thickens too much after refrigeration, add a splash of broth or water to restore the perfect consistency.
Tips to Maintain Flavor and Texture
- Store the soup without garnishes like lemon wedges or fresh herbs; add these fresh when serving leftovers.
- If the soup includes potatoes, expect a slight softening after refrigeration, which many find adds to the soup’s comforting profile.
- For a thicker texture upon reheating, use a spoon or immersion blender to gently mash some of the potatoes or beans in the soup.
Conclusion
Baccala soup offers a wonderful blend of tradition and flavor that brings warmth to any table. With its hearty ingredients and carefully crafted preparation, it’s a dish that invites us to slow down and savor every bite. Whether you’re making it for the first time or revisiting a beloved classic, the process connects us to a rich culinary heritage.
By following the steps and tips we’ve shared, you can enjoy a comforting meal that’s both nourishing and satisfying. It’s more than just a soup—it’s an experience that celebrates simple ingredients transformed into something truly special. Let’s keep this Mediterranean favorite alive in our kitchens and hearts.
Frequently Asked Questions
What is baccala soup?
Baccala soup is a traditional Mediterranean dish made from salted cod and a mix of hearty vegetables and herbs. It’s known for its rich, savory flavors and comforting qualities, especially on cold days.
How do I prepare salted cod for baccala soup?
Salted cod must be soaked in cold water for 24–48 hours, changing the water every 8 hours to remove excess salt. After soaking, rinse, debone, and flake into bite-sized pieces.
What are the main ingredients in baccala soup?
The key ingredients include salted cod, olive oil, onion, garlic, carrots, celery, potatoes, crushed tomatoes, and broth. Seasonings like black pepper, red pepper flakes, parsley, and thyme are also essential.
What equipment do I need to make baccala soup?
You’ll need a large heavy-bottomed pot or Dutch oven, a cutting board, sharp knife, mixing bowl, wooden or heat-resistant spoon, measuring tools, colander or fine mesh strainer, and optionally an immersion blender or potato masher.
Can I add beans to baccala soup?
Yes, beans can be added for extra texture and nutrition. Dried beans should be soaked overnight before adding them to the soup.
How long does it take to cook baccala soup?
After preparation, cooking usually takes about 45 minutes to 1 hour, including sautéing vegetables, simmering broth, and cooking the cod and potatoes until tender.
How should I serve baccala soup?
Serve the soup piping hot in deep bowls, paired with crusty Italian bread or baguettes. Garnish with fresh herbs, a drizzle of extra virgin olive oil, and optional lemon wedges for added flavor.
How do I store and reheat leftover baccala soup?
Cool the soup at room temperature for up to 2 hours, then refrigerate in airtight containers for 3-4 days or freeze for longer storage. Reheat gently on the stove, avoiding boiling to preserve texture. Store garnishes separately.