NEAPOLITAN COD or BACCALÀ 

This recipe with cod contains all the scents of the Mediterranean, olives, capers, cherry tomatoes make this recipe really special! Making this dish with cod is elementary and anyone can do it, even those who are not very experienced in the kitchen but want to try something interesting. A few steps make it affordable for everyone. A second course based on cod that in reality the Neapolitans often use to season pasta, choosing paccheri for example. In this recipe the cod is first fried and then seasoned with a delicious tomato sauce. Frying is a fundamental step to obtain a delicious and a soft interior. To achieve this result you do not have to cook it in oil completely. It is a rich dish, rich in flavors, aromas and colors that will certainly make your table cheerful. As I said, this dish with cod is very easy to make, the most boring part is the soaking of the fish that must rehydrate and lose its salt, but you can safely buy it ready.

Try this delicious recipe, you will have many compliments.

INGREDIENTS

Stock fish 1 Kg

Peeled tomatoes 600 g

Olives 100 g

Capers 25 g

Garlic 1 segment

Dried oregano to taste

Hot peppers 2

Pine nuts 15 g

Flour to taste

Parsley 1 tuft

EVO Oil to taste

Seed oil to taste

Salt to taste

PREPARATION

Cut the cod into slices of about 5-6 cm, flour them lightly and fry them in seed oil at 180 ° C. When they are golden brown, drain them on a  on absorbent paper. Heat a round of oil in a pan, add 1 clove of garlic and 2 sliced chillies, let it take heat and add the chopped peeled tomatoes. Cook, then season with capers, olives, pine nuts, dried oregano and season with salt. Cook for about 10-15 minutes. Transfer the cod to a baking dish and cover with the prepared sauce. Bake in a static oven for 20 minutes at 180 °C.

Remove from the oven and serve with chopped parsley.