Neapolitan Salt Cod in Tomato Sauce (Authentic Baccalà alla Napoletana Recipe)

A classic Southern Italian comfort dish, straight from Nonna’s kitchen

This Neapolitan-style salt cod is one of those dishes that smells like Sunday lunch in Naples.

Crispy fried cod gently simmered in a rich tomato sauce with Gaeta olives, capers, garlic, anchovies, and chili—simple ingredients, bold flavor, and pure Italian tradition.

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NeapolitanBaccala

⏱️ Cooking Times & Servings

• Prep Time: 20 minutes

• Cook Time: 35–40 minutes

• Total Time: ~60 minutes

• Servings: 4

🛒 Ingredients 

Serves 4

• 1¾ lb soaked salt cod, cut into chunks

• 1¾ cups tomato pulp (crushed tomatoes)

• Gaeta black olives, to taste

• Salt-packed capers, rinsed, to taste

• 1 garlic clove

• 1 red chili pepper

• Anchovy fillets in oil, to taste

• Fresh parsley, chopped, to taste

• Extra virgin olive oil, to taste

• All-purpose flour, for dredging

• Vegetable oil, for frying

👩‍🍳 Instructions

1. Cut the soaked salt cod into medium-sized chunks and pat them completely dry with paper towels.

2. Lightly dredge the cod pieces in flour.

3. Fry in hot vegetable oil for about 3 minutes per side, until lightly golden. Drain on paper towels and set aside.

4. In a large pan, heat 4 tablespoons extra virgin olive oil. Add the garlic clove, chili pepper, and 3 anchovy fillets. Sauté gently until the anchovies dissolve.

5. Add the crushed tomatoes, capers, olives, and just a pinch of salt. Simmer for 15 minutes over medium-low heat.

6. Gently add the fried cod to the sauce, sprinkle with chopped parsley, and cook for another 15 minutes.

7. Serve hot with extra fresh parsley on top.

🔥 Oven Option

For a lighter finish, transfer the pan to a 320°F (160°C) oven and cook the final 15 minutes in the oven instead of on the stovetop.

💡 Tips & Tricks

• Make sure the cod is well soaked and fully desalted before cooking.

• Frying first keeps the fish tender while preventing it from falling apart in the sauce.

• Gaeta olives are traditional, but Kalamata can work if needed.

• This dish tastes even better the next day!

📊 Nutritional Facts (Per Serving – Approx.)

• Calories: 380

• Protein: 36g

• Fat: 22g

• Carbohydrates: 12g

• Fiber: 3g

• Sodium: varies based on desalting

NEAPOLITAN-STYLLE BACCALA'

Tomato sauce, olives, capers, anchovies… this is how Nonna did it ❤️Simple ingredients, bold Southern Italian flavor, and pure tradition.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Fish

Cuisine Italian

Servings 4

Notes

Ingredients 

Serves 4

• 1¾ lb soaked salt cod, cut into chunks
• 1¾ cups tomato pulp (crushed tomatoes)
• Gaeta black olives, to taste
• Salt-packed capers, rinsed, to taste
• 1 garlic clove
• 1 red chili pepper
• Anchovy fillets in oil, to taste
• Fresh parsley, chopped, to taste
• Extra virgin olive oil, to taste
• All-purpose flour, for dredging
• Vegetable oil, for frying

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👩‍🍳 Instructions

1. Cut the soaked salt cod into medium-sized chunks and pat them completely dry with paper towels.
2. Lightly dredge the cod pieces in flour.
3. Fry in hot vegetable oil for about 3 minutes per side, until lightly golden. Drain on paper towels and set aside.
4. In a large pan, heat 4 tablespoons extra virgin olive oil. Add the garlic clove, chili pepper, and 3 anchovy fillets. Sauté gently until the anchovies dissolve.
5. Add the crushed tomatoes, capers, olives, and just a pinch of salt. Simmer for 15 minutes over medium-low heat.
6. Gently add the fried cod to the sauce, sprinkle with chopped parsley, and cook for another 15 minutes.
7. Serve hot with extra fresh parsley on top.

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🔥 Oven Option

For a lighter finish, transfer the pan to a 320°F (160°C) oven and cook the final 15 minutes in the oven instead of on the stovetop.

Keyword baccala alla napoletana, neapolitan salt cod, italian salt cod recipe, baccalà recipe, traditional italian fish recipes, southern italian cuisine, nonna’s recipes, christmas eve fish recipes