Baccala alla Napoletana is a warm, comforting seafood dish that perfectly captures the flavors of Naples. This simple, soulful recipe is ideal for the holidays or any time someone wants a memorable plate without fuss. It sits squarely in the world of cooking, easy recipes while delivering big, traditional flavor from salted cod, potatoes, tomatoes, olives, and capers.
Why this version works
The heart of the dish is baccala, salted cod that has been rehydrated over three days in cold water, changing the water daily. That soaking step transforms a firm, salty block into tender, slightly sweet flakes that sing against the bright tomato sauce and earthy potatoes. The method is uncomplicated which makes it a standout among cooking, easy recipes for special occasions.
Ingredients
- 1.5 lb baccala (salted cod) — soaked in cold water for 3 days, water changed daily
- 1 small yellow onion, thinly sliced
- 3 Russet potatoes, peeled and sliced about 1/4 inch
- 2 tbsp extra virgin olive oil
- 1/2 cup dry white wine
- 18 oz can San Marzano tomatoes, crushed by hand, plus 1 cup water
- Handful Kalamata or Gaeta olives
- 2 tbsp capers
- Ground black pepper and a touch of salt (added at the end)
- Fresh chopped parsley for finishing
Step-by-step method
- After soaking the baccala for three days, gently pat it dry and trim into large, chunky pieces. Discard thin pieces that fall apart easily or reserve them for a quick poach and flake for a salad.
- Heat the olive oil in a shallow Dutch oven. Add the thinly sliced onion and sauté until soft.
- Add the sliced potatoes in a single-ish layer, nestling them so they get a head start to cook evenly. Scatter the capers and olives on top.
- Pour a small splash of dry white wine and let it cook off for about 30 seconds. Add the crushed tomatoes and about 1 cup water from the canned tomatoes.
- Cover and simmer 10 to 15 minutes until the potatoes are nearly cooked through.
- Nestle the baccala pieces into the sauce, skin-side up if present. Simmer gently for another 10 to 15 minutes until the fish is just cooked through. Remove the fish briefly when ready and check seasoning.
- Taste the sauce and potatoes for salt only at the end. The baccala releases salt as it cooks, so seasoning too early will make it overly salty. Add plenty of freshly ground black pepper and a generous handful of chopped parsley before serving.
Practical tips for perfect baccala
- Soak patiently. Three days of cold-water changes are essential. It cannot be rushed.
- Don’t add salt early. Wait until the end to salt so the natural salt of the fish doesn’t overpower the dish.
- Choose chunky pieces. Thicker cuts hold up better in the simmering sauce; thin scraps can be boiled briefly and flaked into salads instead.
- Use a shallow pot. A wide, shallow pan helps the potatoes cook evenly and gives the sauce great surface contact.
- Fresh parsley is indispensable. It brightens the rich tomato and olive flavors and makes this homey dish feel celebratory.
A final note on serving
Serve Baccala alla Napoletana warm with crusty bread to soak up the sauce or alongside a simple green salad. This recipe is an affectionate example of cooking, easy recipes that honor tradition without complicated steps. It tastes like home and is easy enough to make for a small dinner or a festive table.
The flesh of the baccala becomes slightly sweet, and when combined with olives, capers, and tomatoes, it becomes sensational.
Storage and leftovers
Leftovers keep well in the refrigerator for 2 to 3 days. Reheat gently on the stovetop to preserve the texture of the fish and potatoes.
This article was created from the video Baccala alla Napoletana with the help of AI.
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