Baccalà alla Napoletana (Neapolitan Baccalà)


Baccalà alla Napoletana (Neapolitan Baccalà)

21 July 2021

Appreciate the bold flavours of Southern Italy in this delicious dish made using Baccalà, tomatoes, black olives and capers




For the Baccalà:
1kg Pesce Azzurro Baccalà (wet salt cod fillets) 
1 cup Caputo Flour
Colavita Italian Extra Virgin Olive Oil 
For the sauce:
2 cloves of garlic, peeled and finely chopped
A few sprigs of fresh parsley, stems removed and finely chopped, extra for serving
1/2 cup Colavita Pure Olive Oil 
3 tbsps. Colavita Italian Extra Virgin Olive Oil 
2 x 400g Squisito Diced Tomatoes 
200g Zuccato Black Olives 
1 tbsp. Zuccato capers 


  1. Start by soaking the salt cod for up to 24 hours in several changes of water. Drain the cod, pat it dry and cut it into serving pieces.
  2. To make the sauce, heat oil in a large saucepan and add garlic, parsley, capers and olives. Cook for a couple of minutes. Add tomatoes and cover. Simmer for about 20 minutes on a low heat.
  3. Meanwhile, heat olive oil in a frying pan on high. Lightly flour and fry your baccalà pieces until they are lightly browned and cooked through. Transfer to a plate with paper towels to absorb the excess oil. Then transfer them to the sauce.
  4. Now you have a choice: you can continue simmering the dish over the stove or you can place the dish in a hot oven at 200°C for 10-15 minutes or until the sauce has reduced to a nice consistency.
  5. Remove your baccalà from the oven, sprinkle with a bit more chopped parsley for colour and serve with some crusty bread.

 Buon Appetito!