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Baccalà à L'abbruzzesa: Salt Cod to Serve Six

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“A family recipe from the 1940's written by my grandfather, Sylvester J Ferrari.”

Ingredients Nutrition


  1. Soak overnight in more water than just enough to cover. Cut it up first. Fish should be about 2 or 2 1/2 pounds. Change the fresh, cold water several times during the evening if you get the chance and remember to do it.
  2. The next morning was in cold, fresh water several times in quick sequence. Then cover with fresh, cold water and bring to a boil. Let simmer for a short period--about ten minutes. Drain.
  3. Part the pieces into smaller, ready-to-serve size and then proceed as follows.
  4. Place in large cooking pan. Add one large can of Italian Plum Tomatoes preferably without sweet basil in content. Put on slow fire. Then add two handfuls of seedless raisins--dark variety preferred. Add one medium onion cut into small pieces. Add a spatter of black pepper to taste. Add parsley--two teaspoons. Add two bay leaves.
  5. Allow to simmer slowly for an hour or to your taste on the cooked condition of the sauce,.
  6. Serve in large soup plates.

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