I found this recipe for Pisana-style Salt Cod in my book of typical Tuscan recipes, and I was immediately intrigued by the use of milk with fish. I rushed to buy the ingredients to try it out right away, and here’s the result and how I achieved it.
![Bite sized Cod dish with leeks and diced potato creamed in milk. The cod is small pieces and the leeks are sliced, potato are diced.](https://whyitalians.com/wp-content/uploads/2024/03/Cod-with-Leeks-and-potatoes-pisa-style-300x300.jpg)
Salt Cod with Leeks & Potatoes Pisana Style [Baccalà coi Porri]
Equipment
- Knife
- Skillet
- Cutting board
Ingredients
- 7 ounces desalted Salt Cod
- 1 leek
- 2 medium-sized potatoes
- 2 tablespoons extra virgin olive oil
- 1 cup milk
- Flour for dusting
- Black pepper to taste
- Fine salt to taste
Instructions
- Clean and Slice Leek: Start by cleaning the leek. Remove the outer layer, then slice it into rings.1 leek
- Sauté Leek and Potatoes: Heat two tablespoons of olive oil in a skillet. Add the leek and potatoes that you've peeled and diced. Cook them until they're slightly soft.2 tablespoons extra virgin olive oil, 2 medium-sized potatoes
- Prepare and Cook Salt Cod: Cut the cod into bite-sized pieces and lightly dust them with flour. Add the cod to the skillet and cook for a couple of minutes on each side until they start to brown.7 ounces desalted Salt Cod, Flour for dusting
- Simmer with Milk: Pour the milk over the cod, leeks, and potatoes in the skillet. Season with salt and pepper to your liking. Cover with a lid and let it cook on low heat for at least 15 minutes, or until the potatoes are soft.1 cup milk, Black pepper to taste, Fine salt to taste
- Serve Hot: Dish out the Cod with Leeks while it's still hot and enjoy the comforting flavors.
Notes
- If salt cod isn’t available, fresh cod or another firm white fish can be used instead. Remember to adjust seasoning as fresh fish isn’t as salty.
- In the absence of leeks, a combination of onions and garlic can serve as a substitute. Use one small onion and one garlic clove to replace one leek for a similar flavor profile.
- For those who are lactose intolerant, lactose-free milk or neutral-flavored plant-based milks like almond or soy can be used. Vegetable broth is also a suitable alternative to keep the dish rich and satisfying.
- To ensure even cooking, dice the potatoes into small, uniform pieces and keep fish pieces bite-sized. This helps in achieving consistent texture and doneness.
- If the sauce appears too thin, consider simmering the dish uncovered for a few extra minutes to allow reduction. Alternatively, a cornstarch slurry can be added to thicken the sauce effectively without altering its taste.
A Culinary Homage to Pisa: My Baccalà coi Porri
![Bite sized Cod dish with leeks and diced potato creamed in milk. The cod is small pieces and the leeks are sliced, potato are diced. The plate is placed on the marble counter of a kitchen counter top.](https://whyitalians.com/wp-content/uploads/2024/03/Cod-with-Leeks-the-Tuscan-Way-1024x1024.jpg)
In crafting this Baccalà coi Porri alla Pisana, I’ve shared a piece of Pisa’s culinary heart with you. This dish isn’t just a testament to the city’s rich gastronomic landscape; it’s a journey through Tuscan tradition on a plate.
The harmonious blend of tender, soaked codfish with mild, sweet leeks, showcases the elegance of simplicity in Italian cooking. Its uniqueness lies in the careful balance of flavors, a hallmark of why Pisan cuisine holds a special place in Italy’s culinary spectrum.
![Bite sized Cod dish with leeks and diced potato creamed in milk. The cod is small pieces and the leeks are sliced, potato are diced.](https://whyitalians.com/wp-content/uploads/2024/03/Cod-with-Leeks-and-potatoes-pisa-style-1024x1024.jpg)
To dive deeper into the gastronomic wonders of Pisa and explore other local specialties, I recommend visiting my page on Pisa Eats. This dish is more than a meal; it’s an invitation to experience the warmth and authenticity of traditional Italian fare.