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Receta Baccalà alla napoletana

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Baccalà, or salted codfish, marries especially well with tomatoes, and the marriage reaches its apogee of deliciousness in the summer, when tomatoes are at their best. And who does tomatoes better than the people of Campania, home to Italy's best tomatoes?

Baccala alla napoletana, Naples-style codfish, is a simple dish of bold flavors reminiscent of pasta alla puttanesca.

Tiempo de Prep:
Tiempo para Cocinar:


Cost per recipe $0.70 view details


  1. You begin, as usual, by soaking the salt cod for up to 24 hours in several changes of water. Drain the cod, pat it dry, and cut it into serving pieces.
  2. Now make your sauce, in a skillet or flame-proof baking pan, by very lightly sautéing a soffritto of chopped garlic and parsley in olive oil until it just begins to give off it fragrance. Immediately add roughly chopped very ripe tomatoes and simmer gently. When the tomatoes start to melt into a sauce, toss in a handful each of capers—preferably the salt-packed kind, rinsed and dried—and olives—preferably the small black Gaeta or Niçoise variety.
  3. While the sauce is simmering, lightly flour and fry your baccalà pieces in olive oil until they are lightly browned. As they brown, transfer them to the pan or skillet with the sauce.
  4. When all the baccalà has been added to the sauce, take a spoon and nap a bit of the simmering sauce over the fish pieces. Now you have a choice: you can continue simmering the dish over the stove, or you can place the dish in a hot oven (200°C, 400°F) for 10-15 minutes, until the sauce has reduced to a nice consistency. I like the oven method, as serving the baccalà direct from its baking dish makes for an attractive presentation at table.
  5. Remove the dish from the oven, sprinkle with a bit more chopped parsley for color, and serve with some nice, crusty bread.


Nutrition Facts

Amount Per Recipe %DV
Recipe Size 138g
Calories 28  
Calories from Fat 2 7%
Total Fat 0.29g 0%
Saturated Fat 0.04g 0%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 8mg 0%
Potassium 335mg 10%
Total Carbs 6.2g 2%
Dietary Fiber 1.7g 6%
Sugars 3.58g 2%
Protein 1.38g 2%
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  • Ken Hulme
    Fabulous, very traditional dish. You can also do this with fresh cod, but the texture is different.
    Yo he cocinado/probado esta receta
    Esta es una variación


    • jeanne Valerie James
      15 de Agosto de 2010
      Good morning Frank.

      this is a plea for help...I had a favourite recipe on how to make ice cream and I cannot find the book it was in. I was wondering if you can help - the ingridents were you soak some fruits in brandy, melt marshmallow angela and I think whip cream, coffe. this is the best i can remember if you can help I would be eternally greatful
      • Nanette
        13 de Agosto de 2010
        Frank..just like I promised. I made this tonight but used fresh cod. It was wonderful. I loved the broth it created and actually spooned the last of it from the baking dish into my mouth..where's my manners? Thanks for a great recipe. N
        1 reply
      • jeanne Valerie James
        13 de Agosto de 2010
        Baccalà alla napoletana Recipe - when I was a child in the West Indies my grand mother used to cook the above. The only difference is some of the ingridents used. We used coconut oil, there were no olives, parsley or capers. This was eaten with bammy which is made from cassava. The bammies were thinly baked and we used to wrap the fish and tomatoes...I'm now 62 years. Codfish and green tomatoes is also quite nice. However, I will give your receipe a try as I love olives and capers.
        1 reply
        • Frank Fariello
          14 de Agosto de 2010
          Baccalà is one of those dishes that you find in so many food cultures made so many ways. But the combination with tomatoes keeps coming up... shows that it's a natural!
        • Nanette
          11 de Agosto de 2010
          Frank: I just printed this out....will try with fresh cod. Sounds great. Thanks. N

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