Baccalà alla Ghiotta

Each month, Sud Forno Executive Chef Giovanna Alonzi and Terroni Queen Wine Director Graeme Moore create thoughtful pairings that bring out the best in wine and food. From familiar Terroni classics to creative seasonal offerings, each recipe is guided by Italian tradition, made for you to recreate and enjoy from home. 

Enjoy this month's perfect pairing for Planeta Nocera Sicilia DOC featured in the 6-bottle mixed and 4-bottle red case for December 2025.

Recipe curated by Sud Forno Executive Chef Giovanna Alonzi.

Baccalà alla Ghiotta
Serves 4-6

Ingredients

• 1 kg deboned salted cod or stocco if you can get it, cut into pieces, skin on (ensure that the salted cod or stocco has previously soaked it in cold water for 24–48 hours, changing the water several times to remove excess salt and rehydrate the fish before cooking)
• 500 g peeled tomatoes or tomato pulp
• 500 g yellow potatoes, peeled and diced
• 1 onion, sliced
• 60 g pine nuts
• 60 g raisins
• 60 g capers, rinsed to remove salt
• 20 g pitted green olives, sliced
• Fresh parsley, chopped
• Extra-virgin olive oil
• Salt, to taste

Method

1. Cut the cod into generous pieces, leaving the skin intact. Thinly slice the onion, and cut the olives into rounds. Peel and dice the potatoes into small cubes. Rinse the capers thoroughly and chop the parsley finely.
2. Heat a drizzle of olive oil in a large pot. Add the diced potatoes and sauté for a few minutes until they begin to take on a light golden colour. Add a ladle of water, cover, and cook over medium heat for 10–15 minutes, until tender but not falling apart.
3. In a separate large skillet, heat a drizzle of olive oil and gently sauté the onion until translucent. Add the tomato pulp and season with salt. Cover and let simmer on low for 15 minutes, allowing the flavours to combine
4. Add the cooked potatoes to the tomato base, followed by the cod pieces and raisins. Stir gently to combine.

1. Add the pine nuts, sliced olives, and rinsed capers. Sprinkle with chopped parsley, cover, and simmer gently for another 15 minutes, until the cod is tender and infused with the sweet-savory tomato sauce.
2. Plate the cod with its rich sauce, making sure each serving gets a mix of potatoes, raisins, olives, and pine nuts. Serve over large toasted crostoni to soak up the sauce, or toss with spaghetti.

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Pour yourself a glass of Nocera and buon appetito!