Baccala alla Napoletana is a classic Italian dish made with salt cod (baccala), olives, tomatoes, capers, and potatoes. Traditionally served for the Feast of the Seven Fishes on Christmas Eve, this recipe explains how to soak and prepare salt-preserved cod, but you can also make it with fresh cod for a shortcut.
In many Italian-American communities, especially in New York and New Jersey, the arrival of baccala in grocery stores signals that the holidays are near. While fresh cod is available, the preserved, salted baccala carries a particular tradition and flavor that make Baccala alla Napoletana a meaningful choice for holiday dinners.
Because the fish is preserved with salt, it must be thoroughly rinsed and soaked to rehydrate and remove excess salt before cooking. Follow the steps below to prepare the baccala and assemble a flavorful olive-and-caper tomato sauce that recalls the flavors of puttanesca.
How to make Baccala alla Napoletana
Each numbered step below matches the process photos above.
- Start with about 1 1/2 pounds of baccala. It will be packed in salt and needs thorough rinsing and soaking to become palatable.
- Rinse the baccala to remove surface salt. Place the pieces in a very large bowl, cover with cold water, and refrigerate. Change the water every 6–8 hours for 2–3 days, until the fish is no longer overly salty. Thicker fillets work best for this baked preparation; reserve thinner pieces for fritters or salad.
- Once the salt is removed, prepare the remaining ingredients: mince 1/4 cup parsley, slice 3 garlic cloves, and slice 1/4 cup pitted Gaeta (or similar) olives. Parboil 2 pounds of quartered Yukon Gold potatoes until almost tender, drain, and set aside. Preheat the oven to 400°F and position the rack in the middle.
- In a large oven-safe pan, sauté the sliced garlic in 1/4 cup extra-virgin olive oil over medium-low heat until lightly golden. Add 1/2 cup dry white wine, raise the heat to medium-high, and cook about 90 seconds to reduce the alcohol.
- Add a 28-ounce can of crushed plum tomatoes, the sliced olives, and 2 tablespoons rinsed capers. Reduce heat and let the sauce simmer gently.
- Pat the baccala dry, season with black pepper, and dredge in flour, shaking off excess.
- Heat a nonstick pan over medium with 2 tablespoons extra-virgin olive oil and sear the baccala 2–3 minutes per side until lightly browned. Work in batches if needed to avoid crowding.
- Transfer the seared baccala pieces into the simmering tomato sauce, spooning some sauce over each piece.
- Arrange the parboiled potatoes around the fish, then place the pan in the preheated oven.
- Bake for about 20–25 minutes, until the fish flakes and is cooked through. Taste the sauce and fish; add pepper or red pepper flakes if desired. Because baccala, capers, and olives are naturally salty, extra salt is usually unnecessary. Sprinkle with the minced parsley and serve with a drizzle of extra-virgin olive oil for finishing.
Top tips
- Water changes: Soaking is essential. Thicker fillets typically need at least 48 hours, and three days is often safest. Change the water every 6–8 hours. If unsure, boil a small piece after two days to test salt level and extend soaking if needed.
- Using fresh cod: If you can’t find baccala, fresh cod is an acceptable substitute—skip the soaking step. Cook time remains similar.
- Serve promptly: This dish is best enjoyed right after baking.
More feast of the seven fishes dishes
Here are a few complementary recipes often served on Christmas Eve:
- Baccala fritters
- Fried calamari
- Mussels marinara
- Linguine alle vongole
- Pan-seared swordfish
- Classic shrimp scampi
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Baccala alla Napoletana
Ingredients
- 1 1/2 pounds baccala, soaked and rinsed then cut into 4 equal pieces
- 2 tablespoons extra virgin olive oil (for frying)
- 1 cup flour for dredging
- Pepper, to taste
- 1 1/2 pounds Yukon Gold potatoes, quartered
For the sauce
- 1/4 cup extra virgin olive oil
- 3 cloves garlic, sliced
- 1 (28-ounce) can plum tomatoes, crushed
- 1/4 cup Gaeta olives, pitted and sliced
- 2 tablespoons capers, rinsed
- 1/2 cup dry white wine
- 1/4 cup parsley, minced
- 1/4 teaspoon crushed hot red pepper flakes (optional)
Instructions
Soaking Instructions
- Rinse baccala pieces of all salt, then submerge in a very large bowl of cold water and cover. Refrigerate for at least 2 days (thicker pieces may require 3 days).
- Change the water every 6–8 hours to gradually remove the salt.
Baccala alla Napoletana Instructions
- Preheat oven to 400°F. Parboil potatoes until nearly fork-tender (about 10 minutes), drain, and set aside.
- In a large oven-safe pan, sauté garlic in 1/4 cup olive oil until lightly golden. Add hot pepper flakes if using, then pour in the white wine and cook 1–2 minutes to reduce.
- Reduce heat and stir in crushed tomatoes, capers, and olives. Keep the sauce at a low simmer.
- Heat 2 tablespoons olive oil in a large nonstick pan. Season baccala with pepper, dredge in flour, and brown 2–3 minutes per side.
- Place seared fish into the sauce, nestle the parboiled potatoes around the pieces, and bake 20–25 minutes until the fish flakes and is cooked through.
- Remove from oven, scatter with parsley, and serve with a drizzle of extra-virgin olive oil.
Notes
- Soak baccala in the refrigerator with water changes every 6–8 hours for 2–3 days depending on thickness.
- No extra salt is typically needed thanks to the natural saltiness of the baccala, capers, and olives. Taste before adding salt.
- Leftover cooked baccala can be refrigerated for up to 3 days, but it’s best served immediately.
Nutrition
Carbohydrates: 42.7 g |
Protein: 44.6 g |
Fat: 24.1 g
Nutrition information is an approximation.