Baccala in Tomato Sauce Recipe: Sicilian-Style Poached Cod with Sweet-Acid Balance

This Sicilian-style baccala in tomato sauce transforms humble salted cod into a restaurant-worthy dish with just 5 simple ingredients and a 30-minute active prep.

The secret lies in properly curing the fish—soaking it overnight to remove excess salt—before gently simmering it in a sweet-acid tomato sauce with garlic, olives, and chili. I first discovered this technique in a tiny trattoria in Palermo, where the aroma alone made me forget I was eating fish.

The dish balances rich, briny cod with the bright acidity of tomatoes and olives, creating a harmony that's both comforting and sophisticated. Unlike traditional recipes that rely on heavy cream, this version stays true to its Sicilian roots with just olive oil, garlic, and a splash of vinegar for depth.

The result is a tender, flaky fish with a sauce that clings perfectly to every bite—ideal for pescatarians or anyone craving a taste of Italy.

What makes this recipe special is its foolproof method for curing the cod, which ensures the fish remains tender rather than tough. The sauce simmers just long enough to develop complex flavors without overpowering the delicate fish.

Serve it with crusty bread to soak up every last drop of that aromatic tomato-olive sauce—it's the kind of dish that tastes even better the next day.

For those who prefer a modern twist, consider adding capers or fresh basil at the end for extra brightness. This recipe delivers authentic Italian flavors with minimal effort, proving that even the simplest ingredients can create something extraordinary. Let's get started!

Ingredients for baccala in tomato sauce

Five essential ingredients transform salted cod into a Sicilian masterpiece with minimal effort.

The cod is the star, so source it from a reputable fishmonger—look for skin-on fillets labeled as 'baccala' or 'salt cod.' If you can't find it fresh, Trader Joe's or Whole Foods often carry pre-soaked versions, though nothing beats curing it yourself. The tomatoes? San Marzano are non-negotiable—they're sweeter and less acidic, which balances the briny cod perfectly. I always grab a few extra cans for pasta sauce. The olives should be green, pitted, and preferably Sicilian-style—they add a subtle tang that complements the tomatoes beautifully. If you're using dried olives, soak them in warm water for 10 minutes first to soften.

No red wine? Substitute with white wine vinegar or even more tomato juice, though the depth will differ slightly. Fresh basil is ideal, but dried oregano at one-third the amount works in a pinch. The chili flakes are optional but recommended—they add just enough heat to wake up the flavors without overpowering. If you're feeling adventurous, add a splash of capers for extra briny contrast. The garlic can be roasted for a sweeter flavor—just toss the slices with olive oil and roast at 400°F for 5 minutes before adding to the sauce. And if you're short on time, jarred crushed tomatoes work fine, though fresh is always better.

The cod needs to soak overnight in cold water to remove excess salt—change the water 2-3 times for best results. The sauce keeps well in the fridge for 3-4 days, though the cod itself is best eaten fresh. If you're prepping ahead, poach the cod first, then reheat it gently in the sauce. The flavors meld beautifully over time, so leftovers often taste even better the next day. Store the sauce separately if you're not serving it immediately—it reheats perfectly and tastes like it was just made.

Step-by-step instructions for Sicilian-style poached cod

Transform salted cod into tender, flavorful fillets with a rich tomato-olive sauce.

Remove the soaked 1.5 lb Salted Cod (Baccala) from the water and pat it thoroughly dry with paper towels. Using a sharp fillet knife, carefully remove the skin, working from tail to head to preserve the delicate flesh. Cut the fillet into 4 equal portions—each should be about 4-5 ounces for even cooking.

Place the cod fillets in a shallow dish and season generously with 1 tsp Sea Salt on both sides. Let them sit at room temperature for 15 minutes while you prepare the sauce. This brief resting period ensures even cooking and prevents the fillets from curling during poaching. The salt will also help draw out any remaining moisture, creating a cleaner texture in the finished dish.

Heat 0.5 cup Extra-Virgin Olive Oil in a large, deep skillet over medium-low heat. Add the 4 cloves Garlic Cloves (thinly sliced) and sauté for 2 minutes until fragrant but not browned—this prevents bitterness. Immediately add the 28 whole San Marzano Whole Tomatoes (crushed by hand and seeds removed) and stir to combine.

Simmer the tomatoes uncovered for 15 minutes until they break down into a thick, jammy consistency. You'll notice the sauce reduce and darken slightly—this concentrated flavor is essential for the authentic Sicilian taste. If the sauce becomes too thick before the time is up, add 2 tablespoons of water to maintain balance. The 1 tsp Red Chili Flakes should be sprinkled in during the last 5 minutes of cooking to infuse heat without burning.

Once the tomato sauce has thickened, carefully nestle the seasoned cod fillets into the sauce, skin-side down. Pour the 0.5 cup Red Wine evenly around the fillets, ensuring each piece is partially submerged. Bring the mixture to a gentle simmer—you should see small bubbles form around the edges of the skillet but not a rolling boil. Cover with a lid and cook for 8-10 minutes until the cod is just opaque and flakes easily with a fork.

Here's the thing—don't overcook the cod. It will continue cooking slightly after removal from heat, and you want it tender, not rubbery. The white wine vinegar (1 tbsp) should be added during the last 2 minutes of poaching to brighten the sauce and cut through the richness of the olive oil. Stir gently to distribute the vinegar without breaking the fillets.

Remove the cod fillets and set them aside on a warm plate. Increase the heat to medium-high and add the 0.5 cup Green Olives (pitted) to the sauce. Cook for 3-4 minutes until the olives are heated through and the sauce has thickened further. The olives will release their briny flavor, which balances the sweetness of the tomatoes and the richness of the cod.

Return the cod fillets to the skillet and spoon the olive-tomato sauce generously over them. Sprinkle with the 0.25 cup Fresh Basil Leaves (optional but recommended) and let everything sit together for 2 minutes to meld the flavors. Serve immediately with crusty bread or over polenta to soak up the luxurious sauce.

Creative variations of baccala in tomato sauce

Sicilian vs. Calabrian

Traditional Sicilian versions focus on San Marzano tomatoes and olive oil for a rich, sweet-tangy sauce, while Calabrian recipes often include hot peppers and anchovies for extra depth. I prefer the Sicilian approach here—it’s simpler but packs serious flavor.

For a Calabrian twist, add 1 tbsp Calabrian chili paste to the sauce and top with 2 anchovy fillets during the final simmer. 🌶️

White Wine Upgrade

Swap the red wine for ½ cup dry Vermentino (a Sicilian white) to lighten the sauce while keeping the same depth. The citrus notes in the wine complement the tomatoes beautifully. If you can’t find Vermentino, Pinot Grigio works too—just avoid oaky whites like Chardonnay.

I’ve also tested this with ½ cup fish stock for a more traditional approach, though the wine adds brightness.

Herb Variations

Fresh oregano (1 tbsp) or thyme sprigs (2-3) can replace basil for a more rustic flavor. For a modern touch, add 1 tbsp chopped parsley at the end—it brightens the dish without overpowering.

If you love fresh herbs, try a few basil leaves during the final simmer instead of just garnishing at the end. The flavors meld better this way.

Vegetable Add-Ins

Sauté ½ cup diced fennel with the garlic for a licorice-like sweetness that pairs perfectly with the cod. Or try 1 cup roasted cherry tomatoes (halved) for extra texture and concentrated flavor. Both additions work best when added in the last 5 minutes of cooking to preserve their freshness. 💫

Spicy Kick Options

For heat lovers, add 1 chopped fresh red chili (like ‘Nduja) to the sauce along with the flakes. Or stir in 1 tsp gochujang for a Korean-Sicilian fusion twist. If you prefer mild heat, reduce the chili flakes to ½ tsp and add 1 tsp honey to balance the acidity.

Adjust to taste—this dish is all about personal preference!

Make-Ahead Magic

Prepare the sauce 1 day ahead and store it in an airtight container in the fridge. The flavors deepen overnight, and you can reheat it gently with the cod. For a 3-day prep, poach the cod separately, then reheat it in the sauce for 2-3 minutes over low heat.

This is perfect for meal prep—just assemble and serve when ready. ✨

Frequently asked questions