Salads & Side Dishes
Baccalà in umido – cod in tomato sauce
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Cod in tomato sauce with olives.
Timing
- Active approx. 20 minutes
- Cooking/baking: 8 min. preparation, 15 min. sauce, 15–20 min. fish
- Rest/cooling: use desalted fish
Estimated nutrition
per serving · Calculated for 6 servings.
- Energy
- ≈ 190 kcal
- Protein
- ≈ 21.7 g
- Carbohydrates
- ≈ 3.2 g
- Fat
- ≈ 9.4 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured.
Ingredient amounts for the whole recipe; linked reference names retain the source language
- 700 g of already completely desalinated baccalà (salted cod) · ≈ 700 g · Assumed quantity / reference product
Dorsch/Kabeljau, roh (T204100) - 400 g tomatoes · ≈ 400 g · Assumed quantity / reference product
Tomate roh (G561100) - 1 onion · ≈ 100 g · Assumed item weight × count; total amount
Speisezwiebel roh (G480100) - 2 cloves of garlic · ≈ 6 g · Assumed item weight × count; total amount
Knoblauch roh (G490100) - 60 g olives · ≈ 60 g · Assumed quantity / reference product
Oliven geschwärzt, in Salzlake, abgetropft (H520800) - 3 tbsp olive oil · ≈ 40.95 g · Assumed quantity / reference product
Olivenöl (Q120000)
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 700 g of already completely desalinated baccalà (salted cod)
- 400 g tomatoes
- 1 onion
- 2 cloves of garlic
- 60 g olives
- 3 tbsp olive oil
Instructions
- Only use Baccalà that has already been completely desalinated; Desalination and cooling as specified by the supplier must be completed. Do not equate it with unsalted dried cod.
- Check fish for bones and portion. Finely chop the onion and garlic, dice the tomatoes.
- Gently sauté the onion and garlic in the olive oil for about 8 minutes. Add tomatoes and simmer gently for 15 minutes.
- Pickle fish and olives. Cook gently for 15-20 minutes until the fish is completely cooked through and can be easily divided into slices. Because of residual salt, only judge after cooking.
Tips
- Check the specified cooking using the result described; Time alone is not a safe test.
- Nicolaus says: "The bowl is still there. Its contents are currently being checked."
- Food safety: Maintain the cold chain and avoid cross-contamination. Cook fish and seafood completely; Don't judge cooking based on minutes alone.
