Baccalà alla Napoletana Neapolitan Style Braised Salt Cod With Tomatoes Olives and Capers

Baccalà alla Napoletana (Neapolitan-Style Braised Salt Cod With Tomatoes, Olives, and Capers)

Baccalà alla Napoletana (Neapolitan-Style Braised Salt Cod With Tomatoes, Olives, and Capers)

By Serious Eats
96 hours 40 minutes

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Details
  • Servings:   6
  • Calories:   203
  • Protein:   29g
  •  
  • Fiber:   3g
  • Sugar:   4g
  • Carb Total:   4g
  •  
  • Trans Fat:   0g
  • Saturated:   2g
  • Fat Total:   8g
  •  
  • Diet:   High-Protein, Low-Carb
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • italian
Comments
Ingredients
  • For the Salt Cod:
  • 2 pounds (910g) boneless, skinless center-cut cod fillets (see note)
  • Kosher salt
  • For the Sauce and Finishing:
  • 2 tablespoons (30ml) extra-virgin olive oil
  • 2 medium garlic cloves (10g), thinly sliced
  • Pinch red pepper flakes
  • One 28-ounce (795g) can whole peeled tomatoes with juices, tomatoes roughly chopped
  • 1/2 cup (70g) pitted black olives, such as Gaeta or Kalamata
  • 1 tablespoon (15g) capers, drained
  • 1/4 teaspoon dried oregano
  • 1/2 cup (10g) tightly packed fresh parsley leaves and tender stems, roughly chopped
Instructions

Baccalà alla Napoletana (Neapolitan-Style Braised Salt Cod With Tomatoes, Olives, and Capers) serves 6 original recipe by Serious Eats.

View original preparation instructions

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