Baccalà alla triestina

Baccalà alla triestina


  • 600 g Salted Codfish
  • 800 g Potatoes
  • 100 g Anchovies


  • Parsley
  • Tergeste DOP Extra Virgin Olive Oil
  • Salt


Rehydrate and desalt the codfish, then cut into small slices and eliminate bones.

Skin potatoes and thinly slice.

Place 2/3 tblspn olive oil onto a pan before adding a layer of sliced potatoes; salt and top with a little more olive oil.

Arrange codfish over the potatoes, then top with minced parsley and a handful of anchovies.

Repeat directions steps 3 and 4 several more times, until you have used all your main ingredients.

Top with a final layer of potatoes and extra-virgin olive oil, then add a ladle full of water to the pan for hydration.

Cook in oven at 180°C (356°F) for one hour.

Source :

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