Ligurian style baked salt cod (baccalà) with potatoes

Ligurian style baked salt cod (baccalà) with potatoes is a tasty and complete second course which can also be offered as a one plate meal. Its aroma and taste give a sense of satisfaction both to the cook and the diner… I give you my word!

Baccalà is simply a way of preserving white cod in salt and making it available anytime and any place it is needed, not only in places close to the sea. I can even find it in the mountains without difficulty!

That is why this product is used throughout Italy and appears in many regional recipes. In fact, Italy is the second largest consumer in the world (after Portugal) of salted cod! In particular, stockfish and baccalà are always a feature in Ligurian recipes!

I also want to emphasize that this fish is full of beneficial properties: it is low in saturated fat and very high in Omega 3/6/9. It has high quality protein, contains group A and B vitamins and many minerals such as selenium, phosphorus, magnesium, potassium and calcium. Moreover, it is rich in lysine, an important amino acid that the body is unable to synthesize on its own.

So many qualities and very few calories: an ideal ingredient to include in the diet of sports enthusiasts and slimming regimes without penalizing the palate. In fact, despite its strong flavour, baccalà never disappoints.