Baccala in Tomato Sauce Recipe: Slow-Simmered Salt Cod With Celery Crown Crunch

This baccala in tomato sauce recipe brings the bold flavors of Sicilian tradition to your kitchen with tender salt cod simmered in rich, aromatic tomato sauce.

The key to success lies in properly soaking the salt cod—this critical step transforms tough, salty baccala into melt-in-your-mouth flakes that absorb the sauce's vibrant flavors.

I’ve perfected this method over years of testing, balancing the saltiness with bright tomatoes, garlic, and olive oil for a dish that’s both comforting and restaurant-worthy.

The sauce itself is where the magic happens—a slow simmer of crushed tomatoes, garlic, and fresh herbs creates a velvety base that coats each delicate flake of cod.

What sets this recipe apart is the addition of crispy celery crowns, which add a satisfying crunch and fresh herbal notes that cut through the richness.

Traditional recipes often skip this step, but I’ve found it elevates the dish to new heights, making every bite a perfect balance of textures and flavors.

By the time you serve this dish, you’ll have a plate that looks as impressive as it tastes—golden, bubbling tomato sauce with tender cod and crisp celery crowns scattered on top.

The aroma alone will have everyone gathered around the table, and the first bite delivers layers of umami, acidity, and freshness that define this Sicilian classic. This is the kind of recipe that turns a simple weeknight dinner into a memorable feast.

The best part? This dish is naturally pescatarian-friendly and packed with Mediterranean flavors that pair beautifully with crusty bread or polenta. Whether you're serving it for a special occasion or a cozy family meal, the slow-simmered technique ensures the flavors deepen and meld over time, making it even more rewarding.

Let’s get started on creating a dish that tastes like a taste of Italy right in your own kitchen.

Ingredients for baccala in tomato sauce

Tender salt cod, vibrant tomato sauce, and crisp celery crowns—just 13 ingredients for a dish that tastes like a taste of Sicily.

The salt cod is the star, so don’t cut corners here. Look for authentic baccala at Italian specialty stores or well-stocked seafood markets—Trader Joe's often carries it pre-soaked, but fresh is ideal. If you can’t find it, salt cod from Whole Foods works too. Soak it for 24-48 hours, changing the water every 8 hours, then rinse thoroughly. The longer it soaks, the milder it becomes—don’t rush this step. For the celery crowns, grab the freshest stalks you can find; local farmers markets usually have the crispest. If you’re short on time, baby celery works in a pinch, but the flavor isn’t quite the same.

No San Marzano tomatoes? Crushed tomatoes in a high-quality jar will do—just skip the added salt and sugar. Short on red wine? Substitute white wine or even extra tomato paste, but add a splash of vinegar to keep the acidity balanced. The celery crowns can be fried in olive oil or vegetable oil, but I like to use a mix—half olive oil for flavor, half vegetable oil for crispiness. Fresh herbs are ideal, but dried oregano or basil at half the amount works if you’re in a bind. The red pepper flakes are non-negotiable for that Sicilian kick, but adjust to taste—this isn’t a spicy dish, just a little heat to wake things up.

The sauce keeps beautifully—3-4 days in the fridge if you make it ahead, which I always do. The cod flakes best when reheated gently, so simmer it low and slow. For the celery crowns, fry them fresh before serving—they lose their crunch fast. Store the sauce in a glass jar with a splash of olive oil on top to preserve freshness. The cod itself? Use it up within 2 days of soaking, or freeze it for up to 3 months. Leftovers reheat wonderfully—just add a splash of water or wine to loosen the sauce.

Step-by-step instructions for baccala in tomato sauce

This traditional Italian dish transforms humble salt cod into a rich, flavorful masterpiece.

First, cut the 4 whole celery stalks into 1-inch pieces, keeping the leaves aside for garnish. In a large, heavy-bottomed pot, heat the 0.5 cup extra-virgin olive oil over medium heat. Add the celery pieces and cook for 5-6 minutes until they soften and begin to caramelize slightly—this builds deep flavor.

Add the 6 cloves smashed garlic cloves and cook for another 30 seconds until fragrant. Here's the thing—don't let the garlic burn. You'll know it's ready when the kitchen smells like a Mediterranean market. Stir in the 0.5 tsp red pepper flakes and cook for 10 seconds to toast them lightly—this prevents bitterness and adds subtle heat.

Pour in the 0.5 cup red wine and scrape the bottom of the pot vigorously with a wooden spoon to release all those flavorful browned bits. Let it simmer for 2-3 minutes until the alcohol smell dissipates. This deglazing step captures all the caramelized flavors we just developed.

Add the 2 cups crushed tomatoes, 2 tbsp red wine vinegar, 1.5 tsp salt, and 0.5 tsp freshly cracked black peppercorns. Stir well to combine. The vinegar might make you wince at first—it's acidic, but it balances the richness beautifully. Bring the mixture to a gentle simmer over medium-low heat and let it cook uncovered for 15 minutes while you prepare the baccala.

Rinse the 12 oz salt cod (baccala) thoroughly under cold water to remove any remaining salt crystals. Pat it dry with paper towels—this helps it absorb the flavors better. Add the baccala to the simmering sauce in one piece. The sauce should come about halfway up the sides of the cod.

Add the 2 whole bay leaves and gently stir once to submerge the baccala. Here's the critical part: maintain a gentle simmer—you're looking for tiny bubbles breaking the surface, not a rolling boil. Cover the pot and cook for 30-35 minutes, turning the baccala occasionally to ensure even cooking. The fish should flake easily with a fork when done.

Remove the baccala from the sauce and let it rest on a plate for 5 minutes. The sauce will continue to thicken during this time. Return the sauce to medium heat and stir in the 0.25 cup chopped fresh parsley and 0.25 cup chopped fresh basil. Simmer for 2-3 minutes to infuse the herbs' bright flavors.

To serve, gently flake the baccala into the sauce. Garnish with the reserved celery leaves and any remaining whole celery pieces. The contrast of the crisp celery against the creamy, rich sauce is what makes this dish special. Serve immediately with crusty bread to soak up every last bit of that flavorful tomato sauce.

Wine and beer pairings for this baccala in tomato sauce

Sicilian Red Wine

For baccala in tomato sauce, I always reach for a bold Nero d'Avola from Sicily—its dark fruit notes and earthy undertones mirror the dish's rich tomato base perfectly.

A glass of 2019 Planeta Nero d'Avola ($25) from Etna pairs beautifully, with its velvety texture cutting through the salt cod's richness. 🍷

Italian White Wine

If you prefer white, a crisp Vermentino from Sardinia brings bright citrus and mineral notes that refresh your palate between bites. I love Cantina Mesa Vermentino ($18) for its clean finish and ability to stand up to the dish's acidity.

The slight saltiness in the wine actually enhances the baccala's flavor profile.

Beer Pairings

A Sicilian lager like Birra del Borgo ($6) provides the perfect light, crisp contrast to the rich tomato sauce. The subtle malt sweetness balances the dish's acidity without overpowering it.

For craft beer lovers, a Belgian witbier with its peppery notes adds an interesting twist—try Stella Artois Wit ($5) for a more accessible option.

Non-Alcoholic Options

Don't drink alcohol? Sparkling San Pellegrino Aranciata ($4) with its blood orange flavor complements the dish beautifully. For something more herbal, try Fever-Tree Blood Orange Soda ($5)—the citrus notes bridge the gap between the tomato sauce and salt cod perfectly.

Both options are refreshing without competing with the dish's bold flavors.

Serving Temperature

Serve your wine or beer slightly cooler than room temperature—around 50-55°F for reds and 45-50°F for whites. I like to chill my wine for 30 minutes before serving to enhance its freshness. For beer, serve at 45°F for lagers and 48°F for witbiers to preserve their crispness and carbonation.

Frequently asked questions