Salt Cod Ricotta Calzone Recipe
This salt cod ricotta calzone recipe combines flaky puff pastry with a rich, savory seafood filling, creating a comforting dish perfect for lunch, dinner, or entertaining. Featured on Fish the Dish, this recipe blends tender salt cod, creamy ricotta, and aromatic vegetables into a golden, handheld pastry that’s both rustic and refined.
The Inspiration
Salt cod has deep culinary roots across Mediterranean and Atlantic cuisines, especially in Portuguese and Italian cooking. Known for its preserved, intensely savory flavor, it has long been a staple ingredient that transforms simple dishes into something deeply satisfying. This recipe takes that tradition and gives it a modern twist by incorporating the cod into a flaky calzone made with puff pastry instead of classic pizza dough.
On Fish the Dish, host Spencer Watts often reimagines traditional seafood dishes with creative flair, and this calzone is a perfect example. By pairing salt cod with creamy ricotta and sautéed vegetables like fennel, onion, and red pepper, the filling becomes both rich and balanced. The puff pastry adds a buttery crispness that contrasts beautifully with the soft, flavorful interior.
Ingredients
- 1 12-ounce (340 g) fillet salt cod
- Freshly ground black pepper
- 2 tablespoons (30 ml) vegetable oil
- 1 cup (240 ml) water
- 1 onion, thinly sliced
- 4 cloves garlic, thinly sliced
- 1 red pepper, cored and thinly sliced
- ½ bulb fennel, sliced
- 2 tablespoons (30 ml) parsley, chopped
- All purpose flour, as needed
- 1 package puff pastry
- ½ cup (120 ml) ricotta
- 2 teaspoons (10 ml) olive oil
- 2 eggs
Methods
- In a medium bowl, cover the salt cod with cold water and soak in the refrigerator for 24 hours, or for up to 2 days, changing the water at least three times during the soaking period.
- Remove cod from the soak and rinse with clean, cold water. Pat dry with paper towel to remove excess moisture.
- Season cod with pepper and place in a heated pan with a tablespoon of vegetable oil. Allow to cook 5 minutes or until crust develops on one side. Flip the fish. Add a cup water to the skillet and let the fish steam for another few minutes until cooked through and flaky.
- Remove the pan from the heat and set aside.
- In a new pan, heat remaining tablespoon of vegetable oil and add onion, red pepper, fennel, and garlic. Season vegetables with pepper and allow to cook until softened, 4-5 minutes. Transfer softened veggies into a bowl.
- Flake apart cooked cod and add to the vegetables. Add chopped parsley and mix all together.
- Scoop mixture onto a baking sheet lined with parchment paper, and spread into an even layer. Put in refrigerator to chill for 30 minutes.
- Preheat the oven to 400°F (204°C)
- Sprinkle some of the flour on a flat surface and lay 1 sheet of puff pastry on top. Cover remaining pastry with a damp towel until ready to use.
- Sprinkle the pastry with a bit of the flour and fold in half. Sprinkle more flour on the pastry and roll out with a rolling pin until it reaches its original thickness. Repeat 3 times – folding and rolling until the pastry is 1 inch (2 cm) thick.
- Using an inverted medium-sized bowl or mold, cut out a pastry circle. Cover the pastry circle with a damp towel until ready to use. Repeat steps 10-11 above for the second sheet of puff pastry.
- Remove fish mixture from the fridge and place it into a bowl. Stir in the ricotta cheese and olive oil, season with pepper, and mix together.
- Crack the eggs into a small bowl and whisk.
- Fill pastry circles with chilled mixture and brush beaten egg around the edges. Fold pastry over into half-moon shapes and crimp the edges down with a fork. Use a knife tip to slice small slits across the top of the pastry packages to allow steam to escape. Brush remaining beaten egg over the tops.
- Place calzones on a baking sheet lined with parchment paper and bake in oven until the pastry is golden and the bottoms are crisp, roughly 12-15 minutes. Allow to cool slightly before serving.
Serving Suggestions
For entertaining, these calzones can be made slightly smaller and served as handheld appetizers, perfect for mingling guests. Their flaky, golden exterior and creamy seafood filling make them a crowd-pleaser that feels both comforting and elevated. You can also serve them with a side of tomato sauce or roasted red pepper dip for added flavor.
In terms of beverages, a crisp white wine such as Pinot Grigio or a light sparkling wine pairs beautifully with the savory cod and creamy ricotta. For non-alcoholic options, a citrus-infused sparkling water complements the dish’s richness while keeping the palate refreshed.
Final Thoughts
This salt cod ricotta calzone recipe is a celebration of bold flavors wrapped in a flaky, buttery crust. It takes the traditional concept of salt cod and transforms it into something modern, comforting, and incredibly satisfying. The combination of tender fish, creamy cheese, and aromatic vegetables creates a filling that is both rich and well-balanced.
What makes this recipe truly stand out is its ability to bridge rustic tradition with contemporary cooking. It’s approachable enough for home cooks while still delivering a dish that feels special and impressive. Whether you’re exploring new seafood recipes or looking for a unique twist on classic comfort food, this calzone is sure to become a favorite.