Go Back Email Link
–+ servings
Baccalà con i peperoni (Salt Cod with Peppers)
Print Recipe
No ratings yet

Baccalà con i peperoni (Salt Cod with Bell Peppers)

Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Main Course
Cuisine: Campania
Keyword: braised, fried, roasted
Servings: 4
Calories: 173.2kcal

Ingredients

For frying the salt cod:

  • 1 kilo salt cod pre-soaked
  • All purpose flour as much as you need
  • Vegetable oil as much as you need
  • salt and pepper

For roasting:

  • 6-8 bell peppers

For making the sauce:

  • 1 small can tomatoes passed thtough a food mill
  • 2-3 cloves garlic peeled and lightly crushed
  • olive oil
  • salt

Optional:

  • A few fresh basil leaves
  • A handful of black olives
Metric - US

Instructions

Prep and fry the salt cod

  • Soak the salt cod overnight in several changes of cold water, in the fridge. (See Notes below for details.)
  • Rinse the salt cod well and pat it dry. Cut it into serving pieces. Season them with salt and pepper.
  • Lightly flour the cod pieces and shallow fry them in oil until golden brown on both sides. Set aside until needed,

Roast the peppers

  • Roast the peppers on a rack in a hot (200C/400F) oven (use convection if you have it) until the peppers are lightly charred on all sides, about 15-20 minutes, turning them from time time.
  • Remove the peppers from the oven. (Use tongs as they will be very hot). Wrap them in aluminum foil, seal up the foil, then cover with a towel. Let rest for about 10 minutes.
  • Remove the towel and open the aluminum foil, then split the peppers open to release the steam inside. Let them rest until coll enough to handle.
  • Cut the peppers in half and remove the inner core and seeds. Then gingerly scrape off their skins, taking care not to tear the flesh, and cut them into strips.

Make the tomato sauce

  • In a sauté pan or casserole, very gently sauté the garlic cloves in abundant olive oil until they are just beginning to brown around the edges.
  • Add the tomato and a good pinch of salt. Simmer until the tomato has reduced into a saucy consistency, about 10-15 minutes. Add the basil leaves about 5 minutes before it's done.

Finish the dish

  • Lay the salt cod pieces in the sauce along surrounded by the pepper strips. Sprinkle in the olives if using.
  • Simmer everything together for about 10-15 minutes, turning the salt cod pieces over just once.
  • Serve hot.

Nutrition

Calories: 173.2kcal | Carbohydrates: 11.3g | Protein: 2g | Fat: 14.5g | Saturated Fat: 2g | Polyunsaturated Fat: 1.8g | Monounsaturated Fat: 10.2g | Sodium: 1769.4mg | Potassium: 387.4mg | Fiber: 3.8g | Sugar: 7.5g | Vitamin A: 5591.4IU | Vitamin C: 229mg | Calcium: 16.9mg