Baccalà alla Napoletana

Takes 4320 minutes | Serves 4 |

Ingredients

700 g baccalà (salt cod)
90 ml extra virgin olive oil
125 g flour
1 to taste black pepper
700 g potatoes
3 cloves garlic
800 g canned plum tomatoes
60 g olives
30 g capers
120 ml dry white wine
15 g parsley
0.25 tsp crushed red pepper flakes

Steps

Soaking Instructions for Baccalà

• Rinse the baccalà thoroughly to remove excess salt. Place it in a large bowl submerged in water and cover with plastic wrap.
• Store in the refrigerator for at least 2 days (thicker pieces may require 3 days).
• Change the water every 8 hours to flush out the salt and maintain freshness.

Cooking Instructions

• Preheat the oven to 200°C. Parboil the quartered potatoes in a pot of salted boiling water until almost fork-tender (about 10 minutes). Drain and set aside to cool.
• In a large oven-safe pan, heat 60 ml of extra virgin olive oil over medium-low heat. Sauté the garlic until lightly golden (about 2 minutes). Add the crushed red pepper flakes and cook for 30 seconds.
• Add the white wine, increase the heat to medium-high, and cook for 1-2 minutes to burn off the alcohol.
• Lower the heat to medium-low, then stir in the tomatoes, capers, and olives. Let the sauce simmer gently, stirring occasionally.
• Heat a large nonstick frying pan over medium heat with 30 ml of extra virgin olive oil. Season the baccalà pieces with black pepper, then dredge them lightly in flour, shaking off the excess. Fry the baccalà until golden brown on both sides (about 2-3 minutes per side). Work in batches if necessary.
• Place the seared baccalà pieces into the simmering sauce along with the parboiled potatoes. Transfer the pan to the oven and bake for 20-25 minutes.
• Remove the pan from the oven, sprinkle with fresh parsley, and mix gently. Drizzle extra virgin olive oil over each piece before serving for added flavor.