Neapolitan-Style Salt Cod (Baccalà alla Napoletana)

• •800 g Salt Cod (Baccalà) (previously desalinated and soaked)
• •400 g Cherry Tomatoes (such as ciliegino or Piennolo, halved)
• •100 Gaeta Black Olives (pitted)
• •30 g Salted Capers (rinsed and desalinated)
• •2 piece Garlic cloves
• •1 bunch Fresh Parsley (finely chopped)
• •1 pinch Dried Oregano
• •to taste g All-purpose flour (for dusting)
• •3 tbsp Extra Virgin Olive Oil
• •200 ml Peanut Oil (for frying, or enough to cover)
• •to taste Salt
• •to taste Black Pepper

Instructions

1. 1

   Take the pre-soaked salt cod, remove any bones with tweezers, and pat it very dry with paper towels. Cut it into regular pieces of approximately 5-6 cm (2-2.5 inches).

2. 2

   Lightly dredge the cod pieces in flour, shaking off any excess. Fry them in abundant hot peanut oil (around 175°C / 350°F) for about 3-4 minutes per side, until golden. Drain them and place on paper towels to remove excess oil. (See tips for a lighter version).

3. 3

   In a large, deep skillet, sauté the garlic cloves in a generous drizzle of extra virgin olive oil until golden. Add the halved cherry tomatoes, Gaeta black olives, and rinsed capers.

4. 4

   Cook the sauce over medium-high heat for about 10 minutes, lightly crushing the cherry tomatoes with a fork to release their juices. Season with salt, being careful as the capers and salt cod are already flavorful.

5. 5

   Remove the garlic cloves from the sauce and gently place the fried cod pieces into the skillet. Cover with a lid and let it simmer over low heat for another 10 minutes, turning the fish carefully just once to prevent breaking.

6. 6

   Towards the end, sprinkle with dried oregano and a handful of fresh chopped parsley. Let it rest for a few minutes off the heat before serving with a generous slice of crusty bread to soak up the delicious sauce!

Chef's Tips

• 💡For a lighter version, you can skip frying the cod. Simply add the raw, floured cod pieces directly to the sauce in Step 5 and simmer, covered, until cooked through and flaky (about 12-15 minutes).
• 💡Don't forget to have plenty of crusty bread on hand to soak up every last drop of the delicious sauce – it's a Neapolitan tradition!
• 💡Be mindful when adding salt, as both the capers and salt cod are already quite salty. Taste the sauce before adding additional salt.