Baccalà con Panna

Baccalà con Panna is a Portuguese-Italian fusion dish combining salt-cured cod (baccalà) with a rich cream sauce. The dish originates from the culinary traditions of Porto and Vila Nova de Gaia, where baccalà has been a staple for centuries due to Portugal’s historic salt-cod trade. Key ingredients include rehydrated baccalà, heavy cream, olive oil, garlic, and often white wine or lemon juice for acidity; some versions incorporate potatoes or onions for texture.

A great version of Baccalà con Panna is distinguished by properly desalinated cod flaked into tender pieces and a cream sauce that coats the fish without overwhelming its delicate flavor. The dish should be creamy but not heavy, with garlic and olive oil providing a subtle aromatic base, ensuring the cod remains the star.

Regional variations exist across Portugal’s coastal cities. In Lisbon, the dish may include tomatoes or bell peppers, while in the Algarve fresh herbs like cilantro are common. In Vila Nova de Gaia, the dish is often served with crusty bread or rice, as noted by Giovanni Fois at Mercado da Ribeira, who emphasizes the local preference for simple, high-quality ingredients that let the baccalà shine. Fois also recommends the version at Mercado da Lada in Porto for its authentic execution.