Entree: Italy – Basilicata – Baccalà alla Lucana (Salted cod prepared in the Lucanian style braised with tomatoes, olives, capers, garlic, and crisp peperoni cruschi)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 30 min

Total 55 min

Ingredients

- 1 lb (454 g) salted cod (baccalà), rinsed and desalted (see instructions)
- 3 tbsp (45 ml) extra-virgin olive oil
- 1 medium yellow onion, thinly sliced, approx. 6 oz (170 g)
- 3 cloves garlic, minced, approx. 0.3 oz (9 g)
- 14 oz (400 g) canned crushed tomatoes (San Marzano preferred)
- 1/3 cup (50 g) green olives, pitted and halved
- 2 tbsp (30 g) capers, rinsed
- 1 tbsp (15 ml) red wine vinegar
- 6 peperoni cruschi (dried sweet peppers), whole, approx. 10 g
- 1/4 cup (15 g) fresh parsley, chopped
- 1/2 tsp (3 g) dried oregano
- 1/4 tsp (1 g) crushed red pepper flakes (optional)
- Salt as needed (adjust after desalting)
- Freshly ground black pepper to taste

Instructions

1. If using salted cod, place fish in a large bowl and cover with cold water. Refrigerate and change the water every 6–8 hours for 24–36 hours until salt level is reduced (taste a small piece); drain and pat dry. Remove skin and large bones, then flake into bite-sized pieces.
2. In a large skillet or shallow saucepan, warm 2 tbsp (30 ml) olive oil over medium heat. Add sliced onion and a pinch of salt; cook until translucent and beginning to brown, about 8–10 minutes. Add garlic and oregano, cook 1 minute until fragrant.
3. Stir in crushed tomatoes, red wine vinegar, olives, capers, and crushed red pepper if using. Bring to a gentle simmer and cook 10–12 minutes to meld flavors; add a splash of water or broth if sauce is too thick.
4. Gently fold flaked baccalà into the simmering sauce, cover partially, and poach over low heat 6–8 minutes until the cod is opaque and cooked through. Taste and adjust salt (be cautious; cod may still retain salt) and pepper.
5. Meanwhile, heat remaining 1 tbsp (15 ml) olive oil in a small frying pan over medium-high heat. Fry the peperoni cruschi whole for 10–20 seconds per side until blistered and crisp; transfer to paper towel. (If dried peppers are unavailable, thinly sliced roasted red pepper can be used as a substitute, added in Step 3.)
6. Spoon the baccalà and sauce onto a serving platter, sprinkle with chopped parsley, and scatter the crisp peperoni cruschi on top. Serve hot with crusty bread or soft polenta to soak up the sauce.