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Baccala alla Napoletana

Traditional Italian dish made from salt cod, olives, tomatoes, capers, garlic, and potatoes.

Prep Time
10 mins
Cook Time
10 mins
Soaking time
3 d
Total Time
3 d 50 mins
Servings: 4
Calories: 579 kcal
Course: Main Course
Cuisine: Italian

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
  • pepper to taste
  • 1 1/2 pounds Yukon gold potatoes quartered
For the sauce
  • 1/4 cup extra virgin olive oil
  • 3 cloves garlic sliced
  • 1 28-ounce can plum tomatoes hand crushed or blender pulsed
  • 1/4 cup Gaeta olives pitted and sliced
  • 2 tablespoons capers rinsed
  • 1/2 cup dry white wine
  • 1/4 cup parsley minced
  • 1/4 teaspoon crushed hot red pepper flakes

Instructions

Soaking Instructions
    Cup of Yum
  1. 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).
  2. The water needs to be changed every 8 hours to help flush the baccala of its saltiness.
Baccala alla Napoletana Instructions
  1. Preheat oven to 400f. Par boil the potatoes to almost but not quite fork tender (about 10 minutes). Drain and let cool.
  2. 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.
  3. 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.
  4. 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.
  5. Place the seared fish into the sauce along with potatoes and bake for 20-25 minutes.
  6. 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

  • Baccala should be rinsed then soaked.   To soak, place baccala into a very large bowl submerged with water and covered with plastic and store in the refrigerator for at least 2 days (thicker pieces might need 3 days) with water changes every 6-8 hours.
  • Because baccala is so salty, no extra salt was added to the dish.  You can test a piece of cooked fish right before serving and add extra salt if needed, but because of the salty capers and olives, no extra salt is usually required.
  • Cooked baccala can be saved for up to 3 days, but is best served and eaten right after cooking.

Nutrition Information

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 (46%) Fiber 7.1g (28%) Sugar 7.5g (15%) Calcium 76mg (8%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 579

% 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.