GT party hamper

Our first-ever Christmas hamper is available for ordering now. Here's how to get yours.

Subscribe to Gourmet

Subscribe to the print version and you’ll go into the draw to win a brand new luxury Audi Q5, valued at more than $75,000.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Guy Grossi: Baccalà alla Livornese

You'll need

1 baccalà fillet (500gm), skin and bones removed (see note) 125 ml (½ cup) olive oil For dusting: plain flour 2 large onions, thinly sliced 1 garlic clove, finely chopped 4 anchovy fillets 1 tbsp capers in vinegar, rinsed 1 small red chilli, finely chopped 3 fresh bay leaves 1 tsp basil pesto 250 gm tomato paste 500 ml white wine ½ cup torn flat-leaf parsley, to serve To serve: crusty bread and salad


  • 01
  • Place baccalà in a large bowl and cover with cold water. Refrigerate to remove salt (2-3 days), changing the water three or four times. Drain, then cut into 50gm pieces and set aside.
  • 02
  • Preheat oven to 180C. Heat half the oil in a flameproof roasting pan over high heat. Dust baccalà with flour and fry, turning once, until golden (2-3 minutes). Set aside in pan.
  • 03
  • Heat remaining oil in a large saucepan over medium heat. Add onion and garlic and sauté until translucent (7-10 minutes). Add anchovies, capers, chilli, bay leaves and pesto, stir to combine, then add tomato paste and stir until paste darkens (8-10 minutes). Add wine, reduce slightly (5 minutes) and pour over baccalà. Add enough water to cover completely (about 500ml), season to taste. Bake until reduced to a thick sauce (20-25 minutes), scatter with parsley and serve with crusty bread and salad.
Note Baccalà, or salt cod, is available from Italian delicatessens and select fishmongers.

This recipe is from the March 2011 issue of Australian Gourmet Traveller.

"My mother would often cook this flavour-packed dish at Easter time. It should definitely have some saltiness to it and be quite robust, but not unpleasantly so. You can't speed up the process of soaking the fish, but it's worth the wait." You'll need to begin this recipe 2-3 days ahead.

At A Glance

  • Serves 6 people
a Heilala Vanilla prize pack!

Win one of 16 Deluxe Bakers Tins prize packs from Heilala Vanilla valued at $120 each!

Read More
a premium drinks pack!

Win one of three Premium Drinks Packs valued at more than $550 each. Find out how here.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 people

Drink Suggestion

Friulano, the close cousin of sauvignon blanc

You might also like...

Adriano Zumbo's Christmas recipes


Christmas pudding ice-cream

Holiday entertaining recipes


Raspberry and Mint Mojito

David Thompson's Thai recipes


Neil Perry: Prawn cocktail

Strawberry recipes


Serge Dansereau: Blueberry vanilla tart

Longrain recipes


Barbecue trout bundles with prosciutto and button mushrooms

Barbecue recipes


Serge Dansereau: Homemade lemonade

Fast spring recipes


Serge Danserau: Duck confit and potato terrine

Chorizo recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.