Baccalà alla Napoletana

How to Make Baccala alla Napoletana?

Baccala is a typical dish that you find in different regions of Italy. Make this recipe, traditional of Naples.
5 from 4 votes
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Course: Seafood
Cuisine: Italian
Keyword: baccala, seafood
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4
Calories: 1399kcal
Author: Nonna Box


  • 1 kg baccalà cod fish
  • 3 cups tomato sauce
  • 60 grams pine nuts
  • 200 grams black olives
  • 1 tablespoon capers
  • 2 cloves garlic
  • 1 cup flour
  • 1/2 cup cooking oil
  • 3 tablespoons extra virgin olive oil
  • pepper to taste
  • salt to taste


  • Slice the salted cod into squares or rectangles.
  • In a bowl, put the flour and cover each piece of salted cod with it.
  • In a pan, pour the cooking oil and fry the salted cod pieces until they look a bit golden. When done, set on paper towels to absorb the excess oil.
  • In a saucepan, add the extra virgin olive oil, black olives, capers, garlic, and pine nuts. Mix all of them together and sauté for a couple of minutes.
  • Next, add the tomato sauce and combine well with the spices. Cover the pan and simmer this for about 20 minutes in low heat.
  • Add the fried salted cod pieces and then, salt and pepper to taste. Mix well for about a minute or two.
  • Serve immediately.


Calories: 1399kcal | Carbohydrates: 38g | Protein: 165g | Fat: 63g | Saturated Fat: 6g | Cholesterol: 380mg | Sodium: 19365mg | Potassium: 4397mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1340IU | Vitamin C: 22.1mg | Calcium: 457mg | Iron: 10.7mg
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