Baccala alla Napoletana
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
40 mins
-
Soaking time
3 d
-
Total Time
3 d 50 mins
-
Servings
4
-
Calories
579 kcal
-
Course
Main Course
-
Cuisine
Italian
Baccala alla Napoletana
Description
This recipe starts by soaking salted baccalà in water for multiple days, changing the water frequently to reduce saltiness. The potatoes are parboiled until nearly tender. Garlic is sautéed in olive oil, then red pepper flakes and white wine are added for complexity. Plum tomatoes, capers, and Gaeta olives create a rustic sauce simmered gently. The baccalà pieces are dredged lightly in flour and sautéed before being combined with the sauce and potatoes in an oven-safe dish, then baked at 400°F.
The final dish highlights contrasts between the mellow potatoes and briny fish accented by the piquant sauce ingredients. The use of dry white wine and fresh parsley adds brightness. No additional salt is generally needed due to the salted fish and capers. The recipe advises tasting and adjusting after cooking.
Cooked leftovers keep well for several days but are recommended to be enjoyed fresh.
Ingredients
- 1 1/2 pounds baccalà soaked and rinsed then cut into 4 equal size pieces - see notes below
- 2 tablespoons extra virgin olive oil
- 1 cup flour for dredging, will not use all of it
- black pepper to taste
- 1 1/2 pounds potato quartered, Yukon gold variety
For the sauce
- 1/4 cup extra virgin olive oil
- 3 cloves garlic sliced
- 1 ounce can plum tomatoes hand crushed or blender pulsed
- 1/4 cup Gaeta olives pitted and sliced
- 2 tablespoons capers rinsed
- 1/2 cup white wine dry
- 1/4 cup parsley minced
- 1/4 teaspoon red pepper flakes crushed, hot
Instructions
Soaking Instructions
- Rinse baccala pieces of all salt then place them into a very large bowl submerged with water and covered with plastic. Store in the refrigerator for at least 2 days (thicker pieces might need 3 days).
- The water needs to be changed every 8 hours to help flush the baccala of its saltiness.
Baccala alla Napoletana Instructions
- Preheat oven to 400f. Par boil the potatoes to almost but not quite fork tender (about 10 minutes). Drain and let cool.
- In a large oven-safe pan saute the garlic over medium-low heat in extra virgin olive oil until lightly golden (about 2 minutes). Add the hot red pepper flakes, cook for 30 seconds, then add the wine. Turn heat to medium-high and cook for 1-2 minutes to burn off some of the alcohol.
- Turn the heat back down to medium-low and add the tomatoes, capers, and olives. Let the sauce simmer over very low heat stirring occasionally.
- Heat a large nonstick frying pan to medium heat with 2 tablespoons of extra virgin olive oil. Season the baccala with pepper on both sides then dredge into the flour and shake off the excess. Fry pieces in the pan until brown on both sides (about 2-3 minutes per side). If required, work in batches.
- Place the seared fish into the sauce along with potatoes and bake for 20-25 minutes.
- Remove from the oven and add the parsley, mix, and serve. A healthy drizzle of extra virgin olive on top of each piece is a good idea. Enjoy!
Notes
- Soak baccalà submerged in water in the refrigerator for at least 2 days, changing water every 6-8 hours to remove excess salt.
- Due to the natural saltiness of baccalà and salty capers and olives, no extra salt is typically needed; test seasoning before serving.
- Cooked baccalà dishes can be stored up to 3 days but are best eaten freshly prepared.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 579 kcal
% Daily Value*
| Calories | 579kcal | 29% |
| Carbohydrates | 42.7g | 14% |
| Protein | 44.6g | 89% |
| Fat | 24.1g | 37% |
| Saturated Fat | 3.5g | 18% |
| Cholesterol | 94mg | 31% |
| Sodium | 355mg | 15% |
| Potassium | 1627mg | 35% |
| Fiber | 7.1g | 28% |
| Sugar | 7.5g | 15% |
| Calcium | 76mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
