Baccala E Ceci Recipe

Desalting

Place the dried salted cod in a deep bowl and cover with cold water (about 2 L). Refrigerate for 24–36 hours, changing the water every 6–8 hours. This removes excess salt and rehydrates the fish. Smaller pieces require less time (24 hours); thicker pieces up to 36 hours.

Rinse & check

After desalting, drain the cod, rinse under cold running water, and pat dry with paper towels. Taste a small flake to check salt level; if still very salty, continue short soaks with fresh water until satisfactory.

Flake

Remove any skin and visible bones, then cut or gently flake the cod into large bite-size pieces (about 3–4 cm). Set aside.

Warm aromatics

Warm 3 tablespoons of olive oil in a wide sauté pan over medium heat. Add the finely chopped shallot and sliced garlic. Sauté gently for 3–4 minutes until softened and translucent but not browned.

Deglaze

Increase heat to medium-high, add the white wine, and deglaze the pan, scraping any browned bits. Let the wine reduce by half (about 2–3 minutes).

Add chickpeas

Add the drained chickpeas and the stock (200 ml) to the pan. Stir to combine and bring to a gentle simmer. Let simmer for 6–8 minutes so the chickpeas absorb flavor and the liquid reduces slightly.

Nest the cod

Make small wells in the chickpea mixture and nest the flaked baccalà pieces on top. Drizzle the remaining 3 tablespoons olive oil over the fish, scatter the olives and capers (if using), and sprinkle the crushed red pepper flakes if desired.

Simmer gently

Reduce heat to low, cover the pan partially, and let simmer gently for 6–10 minutes, just until the cod is opaque and flakes easily. Avoid stirring vigorously so the cod pieces stay intact.

Finish with lemon & herbs

Turn off the heat. Stir in the lemon juice and lemon zest, then fold in most of the chopped parsley, reserving a small amount for garnish. Taste and adjust seasoning with sea salt and freshly ground black pepper as needed.

Spoon the chickpeas onto a warm serving platter or individual plates, arrange the baccalà on top, and drizzle any cooking juices over the dish. Garnish with remaining parsley and an extra drizzle of olive oil. Serve with lemon wedges on the side and crusty bread for soaking up the sauce.