Friday, June 21 2024

Baccalà alla Napoletana captures the essence of Mediterranean flavors, blending the richness of cod with the vibrant notes of tomatoes, olives and capers.

With its roots deeply embedded in the culinary traditions of Naples, this recipe promises an authentic and comforting taste.


Prepare to be transported to the sun-kissed shores of southern Italy as you savor the tender, succulent morsels of cod, harmoniously combined with the bold aromas of garlic, onions, and fresh parsley.

Whether you are an experienced home cook or a culinary explorer in search of new flavors, this Neapolitan gem is sure to become a valuable addition to your repertoire.

 

 

 

 

 

SERVING:4

INGREDIENTS:

  • 1.75 lbs dried and salted cod
  • 2.2 lbs peeled tomatoes (canned or fresh, peeled)
  • 1 medium onion, finely chopped
  • 2 cloves of garlic, minced
  • 3.5 oz black or green olives, pitted
  • 2 tablespoons capers, rinsed
  • Fresh parsley, chopped
  • Black pepper to taste
  • Extra virgin olive oil as needed

 

METHOD

  1. Soaking the Cod: Place the dried and salted cod in a bowl with plenty of cold water and soak it for at least 48 hours, changing the water every 8 hours. This helps reduce the saltiness.
  2. Boiling the Cod: After soaking, drain the cod and boil it in a pot of boiling water for about 15-20 minutes, until the flesh is tender. Drain the cod, let it cool, and then remove the skin and any bones, shredding it into small pieces.
  3. Preparing the Sauce: In a large skillet, heat extra virgin olive oil over medium heat. Add the finely chopped onion and minced garlic, sautéing until they become golden.
  4. Adding Main Ingredients: Add the peeled tomatoes, olives, capers, and shredded cod to the skillet. Mix well and cook for about 15-20 minutes over medium-low heat, letting the flavors meld.
  5. Adjusting Flavors and Consistency: Season the mixture with salt, black pepper, and chopped parsley to taste. If the sauce is too thick, you can add some reserved cod cooking water or fish broth.
  6. Final Cooking: Let the Neapolitan-Style Salted Cod cook for an additional 10-15 minutes over medium-low heat, ensuring all the ingredients are well combined.
  7. Serving: Once ready, plate the Neapolitan-Style Salted Cod and garnish with a drizzle of extra virgin olive oil and more chopped fresh parsley.

You can serve Neapolitan-Style Salted Cod with side dishes like mashed potatoes or fresh bread.

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