When the chilly breeze of autumn settles in, there’s nothing quite like the warmth of a hearty meal to revive the spirit. Enter baccalà alla Napoletana, a traditional Southern Italian dish that promises to wrap you in its rich, savory embrace. Picture this: tender salted cod, lovingly simmered in a velvety tomato sauce, infused with fragrant herbs and a hint of spice. Every forkful transports you to the bustling markets of Naples, where fresh ingredients come together in a beautiful dance of flavors and textures.
I first discovered this gem while flicking through my Nonna’s weathered recipe book, and instantly knew it would become a staple in my home. Whether you’re looking to impress guests or simply indulge in a comforting night in, this dish offers an impressive balance of ease and elegance. Plus, it’s gluten-free, making it a perfect choice for various diets. So, roll up your sleeves and get ready to savor this delightful taste of Italy that’s just calling for your kitchen!
Why is Baccala a must-try dish?
Rich history: Baccalà alla Napoletana is steeped in Southern Italian tradition, connecting generations through its delicious flavors.
Savory goodness: The marriage of tender salt cod with a luscious tomato sauce creates a culinary experience that is both hearty and satisfying.
Guilt-free indulgence: This gluten-free recipe ensures everyone at your table can enjoy it without worry.
Easily adaptable: Feel free to experiment with ingredients, adding seasonal vegetables or swapping fish to keep it exciting.
Perfect for gatherings: This dish shines at family dinners or special occasions, impressing both gourmet chefs and home cooks alike.
Simple preparation: Despite its impressive taste, this recipe comes together without fuss, allowing you to focus on creating a warm atmosphere. For more delightful Italian inspirations, check out our classic pasta dishes.
Baccalà Ingredients
• Dive into this traditional dish with the perfect mix of flavors!
For the Main Dish
- Salt Cod Fillet – This is your primary protein; opt for boneless and skinless for ease.
- Extra-Virgin Olive Oil – Adds depth; use good quality for drizzling at the end.
- Yellow Onion – The aromatic base that enhances overall flavor; shallots can be a milder alternative.
- Kosher Salt – Season carefully as the salt cod is naturally salty.
- Garlic – Sliced thin, it infuses a lovely depth; increase for more punch.
- Oregano – This herb complements the sauce beautifully; fresh is best!
- Crushed Red Pepper Flakes – For those who enjoy a kick; omit if you prefer a milder flavor.
- Whole Peeled Tomatoes – Provides the rich sauce; crushed tomatoes can work as a substitute if needed.
- Yukon Gold Potatoes – The hearty addition that balances textures; they become creamy when cooked.
- Black Olives – Adds a briny touch; feel free to switch to green olives for a different taste.
- Fresh Parsley – Brightens the dish with freshness; reserve some for garnishing.
- Capers – These introduce a tangy flavor; optional but highly recommended for authenticity.
For Serving
- Crusty Bread – Perfect for mopping up the delicious sauce!
- Parmesan Cheese (optional) – Sprinkle on top for an extra layer of flavor if desired.
Elevate your meal with baccalà, where every bite brings you a taste of Southern Italy!
How to Make Baccalà alla Napoletana
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Desalinate the Cod: Begin by soaking the salt cod in 6 cups of water per pound. Change the water every few hours for up to 3 days. After soaking, cook a small piece in boiling water to test for saltiness.
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Sauté Aromatics: In a large pot, heat the extra-virgin olive oil over medium heat. Add the chopped onions and thinly sliced garlic, sautéing until they are softened and fragrant, about 5-7 minutes.
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Build the Sauce: Stir in the oregano, a pinch of crushed red pepper flakes (if using), the coarsely chopped whole peeled tomatoes with their juices, and the quartered Yukon Gold potatoes. Simmer the mixture until the potatoes are tender, about 15-20 minutes.
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Add Cod and Olives: Gently place the desalinated cod and pitted black olives into the simmering sauce, ensuring they are well-coated. Cook until the cod flakes easily with a fork and is heated through, approximately 10-15 minutes.
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Finish and Serve: Remove the pot from heat, and stir in the chopped fresh parsley. Adjust the seasoning with kosher salt to taste, and drizzle with additional olive oil before serving for an extra layer of flavor.
Optional: Serve with a sprinkle of freshly cracked black pepper for extra zest.
Exact quantities are listed in the recipe card below.
What to Serve with Baccalà alla Napoletana?
There’s something truly special about pairing this Mediterranean delight with just the right accompaniments, enhancing your overall dining experience.
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Crusty Bread: Perfect for sopping up the rich tomato sauce, adding delightful crunch and texture to every bite.
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Polenta: This creamy, corn-based dish provides a warm, comforting base that soaks up the flavorful sauce beautifully, making each forkful a comforting experience.
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Roasted Vegetables: A medley of seasonal veggies like zucchini and bell peppers introduces a fresh and vibrant complement to the salty richness of the baccalà.
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Arugula Salad: The peppery crunch of arugula tossed with a lemon vinaigrette adds a bright contrast to the savory flavors, keeping your palate refreshed.
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White Wine: A chilled glass of dry white wine, such as Pinot Grigio, harmonizes perfectly with the dish, enhancing the overall elegance of your meal.
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Lemon Gremolata: A simple mixture of lemon zest, garlic, and parsley sprinkled on top before serving adds a burst of freshness that elevates the dish.
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Fragrant Rice: Fluffy, herbed rice can serve as an excellent bed for baccalà, absorbing all the delicious juices and marking each bite with a burst of flavor.
How to Store and Freeze Baccalà
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Room Temperature: It’s best to consume baccalà while it’s fresh. Avoid leaving it out for more than 2 hours to ensure food safety.
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Fridge: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on low heat to maintain the cod’s tender texture without overcooking.
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Freezer: If you want to freeze baccalà, do so within 1-2 days of making it. Place it in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
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Reheating: Reheat gently on the stovetop with a splash of water or olive oil to keep the sauce from drying out. Enjoy the savory flavors of your baccalà without compromising its quality!
Make Ahead Options
Baccalà alla Napoletana is perfect for meal prep enthusiasts looking to save time on busy weeknights! You can soak the salt cod up to 3 days in advance, changing the water every few hours to ensure it’s properly desalinated. Additionally, you can sauté the onions and garlic, build the sauce, and even cut the potatoes a day before cooking to streamline your process. To maintain the dish’s delicious quality, simply refrigerate these components in airtight containers. When you’re ready to serve, gently reheat the sauce, add the cod and olives, and cook until the cod flakes easily and the flavors meld. You’ll enjoy the same comforting, hearty results with minimal effort!
Baccala Variations
Feel free to take this beloved dish and make it your own with these tasty twists and substitutions!
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Smoked Fish: Substitute salt cod with smoked haddock for a deeper, richer flavor profile that adds a unique touch.
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Vegetable Boost: Add bell peppers or carrots to the sauce for a pop of color and extra nutrition; they’ll cook down beautifully while enhancing the dish.
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Herb Swap: Experiment with fresh thyme or basil instead of oregano to introduce a different aromatic layer; both bring a fresh, earthy quality.
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Heat Level: For those who crave a bit more spice, add in a diced jalapeño or cayenne pepper; it’s an exciting way to turn up the heat!
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Creamy Texture: Stir in a splash of cream or coconut milk for a luxurious, creamy sauce that pairs beautifully with the cod.
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Pasta Option: Serve the baccalà over your favorite pasta instead of potatoes for a hearty and satisfying meal that’s sure to please.
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Whole Grains: Swap regular potatoes with quinoa or farro for a wholesome twist, introducing nutty flavors while keeping the meal gluten-free.
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Artisan Bread: Instead of typical crusty bread, try using a lightly toasted ciabatta or focaccia to soak up the sauce’s irresistible flavors.
Embrace the magic of customization and create a version of baccalà that reflects your tastes and creativity!
Expert Tips for Baccalà alla Napoletana
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Desalination Matters: Be patient during the soaking process to ensure the salt cod is perfectly desalinated, avoiding an excessively salty dish.
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Use Quality Olive Oil: A good quality extra-virgin olive oil enhances the flavors immensely—don’t skimp during drizzling at the end!
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Check Potatoes for Tenderness: Simmer the potatoes until they are tender but not mushy; they should retain some structure to complement the flaky cod.
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Adjust Seasoning Early: Taste the sauce before serving, allowing for any needed adjustments with salt, pepper, or fresh herbs to highlight the baccalà flavors.
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Garnish Creatively: Don’t forget the fresh parsley before serving—its bright color and flavor elevate the dish visually and taste-wise!
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Save Leftovers Safely: Store any leftovers in an airtight container, but consume them within 3 days for the best quality retention.
Baccalà alla Napoletana Recipe FAQs
How do I select the best salt cod for this recipe?
Absolutely! When choosing salt cod, look for fillets that are boneless and skinless for the best texture and ease of preparation. The cod should be firm and moist, with a clean smell—not overly fishy. If you notice dark spots or a strong odor, it might be past its prime. Checking the packaging for freshness dates is also a smart move.
What is the best way to store leftover Baccalà alla Napoletana?
For optimal freshness, refrigerate any leftovers in an airtight container. You can keep them in the fridge for up to 3 days. When you’re ready to enjoy it again, warm it up gently over low heat to keep the fish from overcooking. It’s always best to reintroduce a bit of olive oil or water to maintain the sauce’s moisture.
Can I freeze Baccalà alla Napoletana, and if so, how?
Certainly! To freeze this delightful dish, it’s best to do so within 1-2 days after preparation. Place the cooled baccalà in an airtight, freezer-safe container. It can be frozen for up to 2 months. When you’re ready to enjoy it, thaw it overnight in the fridge. To reheat, warm gently on the stovetop with a splash of water or olive oil to avoid drying out the sauce.
How can I tell if my salt cod is properly desalinated?
Very! After soaking your salt cod in water, change the water every few hours for up to 3 days. To test if it’s adequately desalinated, cook a small piece in boiling water for a couple of minutes. If it tastes overly salty, continue soaking, changing the water, and retesting until the saltiness is to your liking. This patience will enhance the dish’s flavors immensely!
Is Baccalà alla Napoletana suitable for people with dietary restrictions?
Yes! This recipe is naturally gluten-free, making it a safe choice for those with gluten intolerances. However, if you have allergies, be sure to double-check all additional ingredients, such as olives or capers, as these can sometimes contain traces of allergens. Always feel free to adapt the dish by substituting or removing any ingredients not suitable for your guests’ dietary needs.
Can I add my favorite vegetables to Baccalà alla Napoletana?
The more the merrier! Feel free to customize this dish by adding seasonal vegetables like bell peppers, zucchini, or carrots. Just remember to adjust the cooking time to ensure they become tender but still maintain some bite. This not only enhances the flavor profile but also boosts the nutrition of your meal!
Baccalà Bliss: Savory Southern Italian Salt Cod Recipe
Ingredients
Equipment
Method
- Desalinate the Cod: Begin by soaking the salt cod in 6 cups of water per pound. Change the water every few hours for up to 3 days. After soaking, cook a small piece in boiling water to test for saltiness.
- Sauté Aromatics: In a large pot, heat the extra-virgin olive oil over medium heat. Add the chopped onions and thinly sliced garlic, sautéing until they are softened and fragrant, about 5-7 minutes.
- Build the Sauce: Stir in the oregano, a pinch of crushed red pepper flakes (if using), the coarsely chopped whole peeled tomatoes with their juices, and the quartered Yukon Gold potatoes. Simmer the mixture until the potatoes are tender, about 15-20 minutes.
- Add Cod and Olives: Gently place the desalinated cod and pitted black olives into the simmering sauce, ensuring they are well-coated. Cook until the cod flakes easily with a fork and is heated through, approximately 10-15 minutes.
- Finish and Serve: Remove the pot from heat, and stir in the chopped fresh parsley. Adjust the seasoning with kosher salt to taste, and drizzle with additional olive oil before serving for an extra layer of flavor.