Baccalà all'Abruzzese is the bold, earthy preparation of salt cod from the central-southern Italian region of Abruzzo, where the milder, milk-bathed techniques of the north give way to a vivid sauce of roasted red peppers, tomatoes, black olives, and capers that reflects the region's love of robust, assertive flavours. The cod is first lightly floured and fried until golden, giving it a crust that holds together during the subsequent braising in the pepper and tomato sauce. Abruzzo's red peppers - some of the finest in Italy - are the soul of the dish, adding sweetness and depth that balance the saltiness of the cod. A dried chili provides the characteristic Abruzzese heat. This is one of the traditional Friday dishes of the region, when fish replaces meat on the table, and it is eaten with polenta or bread.
Preparação
25 min
Cozedura
45 min
Total
70 min
Doses
4 srv
Dificuldade
Medium
Calorias
300 kcal
For 4 dose(s)
Por dose
Ensure the salt cod has been pre-soaked in cold water for 24-48 hours, changing the water regularly, until rehydrated and most of the salt removed. Pat dry.
Cut the cod into large pieces. Dust each piece lightly with flour, shaking off excess.
Heat half the olive oil in a wide pan over medium-high heat. Brown the cod pieces for 2-3 minutes per side until golden. Remove and set aside.
In the same pan, heat the remaining olive oil over medium heat. Cook the diced onion for 8 minutes until soft. Add the garlic and crumbled dried chili.
Add the red peppers (sliced) and cook for 5 minutes until softened. Add the crushed tomatoes, olives, and capers. Season lightly (the cod is still salty).
Nestle the browned cod pieces into the sauce. Cover and simmer on low heat for 30-35 minutes until the cod is very tender and the sauce is thick.
Serve hot with polenta or crusty bread.
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