Nutrition info - Recipes

Classic Baccalà a la Florentine

This classic Baccalà is prepared with soaked salt codfish, fresh tomatoes and parsley. A deviation from the norm, fish lovers will united with praise over this dynamic dish.

Classic Baccalà a la Florentine


For 4 people

  • 32 ounce(s) soaked salt codfish (cut into two-inch slices across the grain and floured)
  • 1/2 cup(s) olive oil
  • 3 crushed pealed garlic cloves
  • 1 dash(es) Fresh ground pepper
  • 16 ounce(s) pealed seeded fresh tomatoes or 3/4 lb. canned tomatoes
  • 16 tablespoon(s) parsley, minced
  • 1 tablespoon(s) white wine


Heat the oil in a pan and add the garlic. When it's lightly browned, add the fish, shifting it about gently lest it stick. When one side's browned, turn it gently and brown the other. Add a pinch of freshly ground pepper (salt shouldn't be necessary) and sprinkle with a little bit of wine. When the wine has evaporated, add the tomatoes and continue cooking for a few minutes, till the sauce is cooked; sprinkle with the minced parsley and serve hot.
Ready in 50 min

Nutrition facts

  • Kcal: 526.84 kcal
  • Fibers (g): 4.31g
  • Sodium (mg): 14911.1mg
  • Carbs: 9.31g
  • Fat: 29.37g
  • Saturated fat (g): 3.81g
  • Proteins: 53.87g