Morzello di Baccalà

Morzello di Baccalà is a traditional Calabrian fish stew originating from the coastal and hill towns of the region, particularly Badolato, Italy. The dish is a variation of the more common inland "morzello" (a spicy offal stew), substituting salt cod (baccalà) for meat, reflecting the area's strong fishing heritage. Key ingredients include rehydrated baccalà, tomatoes, chili peppers, garlic, olive oil, and often wild fennel or mint, creating a robust, savory, and moderately spicy broth.

A great version of Morzello di Baccalà is distinguished by the quality of the baccalà, which must be properly desalted to achieve a firm yet flaky texture without becoming mushy. The balance of heat from the local peperoncino and the sweetness of ripe tomatoes is crucial, as is the slow simmering that allows the fish to absorb the aromatic sauce. The dish is typically served with crusty bread for sopping up the flavorful liquid.

Regional variations exist within Calabria itself. Some cooks add olives or capers for brininess, while others include potatoes to thicken the stew. At Catojo dello Spinetto in Badolato, as featured on *Cosa mangiamo oggi?*, the dish is prepared following a traditional family recipe that emphasizes the purity of the baccalà and the intensity of the chili, showcasing the rustic, bold flavors of Calabrian cucina povera.