Christmas Eve is just around the corner: tomorrow we will gather around festive tables, surrounded by soft lights and the comforting aromas of home. As tradition has it, on this special day meat is set aside to make room for the flavors of the sea and the dishes of memory. To accompany you in this atmosphere of anticipation and togetherness, we bring you a recipe with an authentic, homely soul: Baccalà alla Pugliese, perfect for celebrating the magic of Christmas Eve with taste and simplicity.
Baccalà alla Pugliese
There is a deep connection between the sea and Apulian cuisine, a thread that links flavors and traditions. Fish is featured in countless recipes, but it is more than just food: it is part of Puglia’s culinary identity. Today, we want to introduce you to a dish that is a cornerstone of this region’s cuisine: Baccalà alla Pugliese.
In the past, in Bari, baccalà was a typical holiday dish, enjoyed during celebrations such as the Feast of the Immaculate Conception and Christmas. Over time, however, traditions have evolved, and today this dish is savored even outside of special occasions.
Baccalà alla Pugliese is a simple main course prepared with just a few carefully selected ingredients: cherry tomatoes, onion, olives, celery, and, for an extra touch of flavor, a sprinkling of Pecorino Romano. Like every respected traditional recipe, each family interprets the “base” recipe in its own way, creating unique versions that, without altering its essence, add a personal touch that feels like home.
Today, we share the version of our Cesarina Fernanda, straight from Bari.
"It’s my mother’s recipe, very popular with us children, also because the fish has no bones!"
Pugliese-Style Baccalà
A historic dish from Apulian cuisine, simple and flavorful
DifficultyMedium
Preparation time45m
Cooking time50m
€
CostMedium
Ingredients
- 600 g of desalted cod fillet
- 500 g of potatoes
- Puglian sponsal onion or 1/2 red onion
- 1 clove of garlic
- 10 cherry tomatoes
- Olives
- 50 g of Pecorino
- 1 stalk of celery
- Pepper
- Salt (very little)
- Breadcrumbs
- Extra virgin olive oil from Puglia
Method
- In a baking dish, pour a drizzle of olive oil.
- Add the sliced onion, after soaking it in cold water.
- Add the crushed garlic.
- Add the cherry tomatoes cut into pieces.
- Insert the celery stalk, whole or chopped as preferred.
- Pour in 1.25 liters of water.
- Cover with a lid and boil on the stove for 10 minutes.
- After 10 minutes, add the potatoes, cut into evenly sized pieces for uniform cooking.
- Cover again and continue cooking for another 10 minutes.
- Halfway through cooking the potatoes, add the cod.
- Immediately after, add the olives, pepper (if desired), and Pecorino.
- Taste to check salt levels, keeping in mind that the cod and Pecorino are already salty.
- Sprinkle with breadcrumbs.
- Bake until a light crust forms.
What is baccalà?
Often confused with stockfish, baccalà is salt-preserved cod, whereas stockfish is air-dried cod.
According to legend, baccalà first appeared on Italian tables in 1432, thanks to the Venetian merchant Pietro Querini. During a voyage to the Low Countries, Pietro and his crew were caught in a violent storm off the coast of northern Spain, which drove their ship off course. After weeks at sea, they landed on the Lofoten Islands in Norway. There, they observed how locals preserved cod: by salting it or drying it in the cold northern air. The word “baccalà” actually comes from the Flemish term bakkel-jau, which literally means “salted fish”.
More Recipe Ideas for Christmas Eve
If you’re looking for inspiration for your Christmas Eve lunch, here are some traditional recipes that are perfect for enriching your holiday menu. Simple yet delicious ideas to bring to the table first courses filled with all the authentic flavors of tradition.
Spaghetti with red pine mushroom sauce
Seafood Cuisine with Cesarine
Dive into our culinary excellence with seafood food and wine experiences that will delight your palate. The Cesarine will guide you in preparing traditional dishes like spaghetti with clams, brodetto, or seafood risotto: discover Italian maritime traditions and the secrets of seafood cooking with Cesarine!
5 (8)
Food experiences
From the sea to the table, fish caught and cooked for youHosted by Annamaria
Giglio Campese
€75 per guest
Private Experience
5 (3)
Food experiences
Enjoy a menu of local seafoodHosted by Silvia
Orbetello
€62 per guest
Shared Experience
5 (24)
Food experiences
Seafood culinary experienceHosted by Monica
Asti
€102 per guest
Shared Experience
5 (8)
Food experiences
Culinary experience on fresh and caught fishHosted by Annamaria
Fossignano
€62 per guest
Shared Experience