From the Frank and Sal kitchen
Baccalà alla Napoletana: Salt Cod Stew with Tomatoes
This Neapolitan-style dish pairs meaty pieces of salt cod with San Marzano tomatoes, Gaeta olives, capers and garlic. The fish is lightly floured and browned before it finishes in the sauce, helping the pieces stay intact while the sauce thickens around them.
- Serves4 to 6
- Prep20 minutes
- CookAbout 30 minutes
- Best cutThick center portions
Before You Cook
The salt cod must be fully desalted before you begin. A thick whole fillet generally needs 48 to 72 hours in cold water in the refrigerator, with fresh water about every eight hours. Cook and taste a small piece from the thickest section before starting the recipe. See our complete salt cod desalting guide for the full method.
Ingredients
- 1½ pounds soaked and drained salt cod
- 1 cup all-purpose flour, for a light dredge
- 1 can (28 ounces) whole peeled San Marzano tomatoes
- ½ cup pitted Gaeta olives, whole or sliced
- 2 tablespoons nonpareil capers, rinsed
- 3 garlic cloves, thinly sliced
- ½ cup dry white wine
- ¼ cup extra virgin olive oil
- 1 tablespoon unsalted butter, optional
- Fresh flat-leaf parsley, chopped
- Black pepper, to taste
Francesco’s Tip
Add one tablespoon of butter to the olive oil before browning the fish. The butter helps the thin flour coating take on color and gives the finished sauce a slightly rounder flavor.
How to Make Baccalà alla Napoletana
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Prepare the Fish
Cut the soaked salt cod into pieces about 3 inches wide and pat them completely dry. Dredge each piece lightly in flour and shake off the excess. A thin coating is all you need.
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Brown the Salt Cod
Heat the olive oil in a wide, heavy pan over medium-high heat. Add the optional butter. Brown the fish for 2 to 3 minutes per side, then transfer it to a plate. The center does not need to be fully cooked yet.
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Build the Base
Lower the heat to medium and add the sliced garlic to the same pan. As soon as it becomes fragrant and lightly golden, add the white wine. Scrape up the browned bits and let the wine reduce by about half.
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Simmer the Sauce
Crush the tomatoes by hand and add them with their juices. Stir in the olives and rinsed capers. Bring the sauce to a gentle simmer and cook uncovered for about 15 minutes.
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Finish the Dish
Nestle the browned fish into the sauce and spoon a little tomato over each piece. Cover and simmer gently for 5 to 7 minutes, or until the fish is opaque and separates easily with a fork. A food thermometer inserted into the thickest piece should read 145°F. Taste the sauce before deciding whether it needs any salt. Finish with parsley and black pepper.
Serving and Reheating
Serve the stew warm with crusty bread. If you make it earlier in the day, cool it promptly, refrigerate it and reheat it over low heat. Shake the pan gently instead of stirring so the fish stays in large pieces.
Questions About This Recipe
Why shouldn’t I salt the sauce at the beginning?
Salt cod, capers and olives all contribute seasoning. Let the fish finish cooking in the sauce, taste it near the end and add salt only if it truly needs it.
Can I use fresh cod?
You can cook fresh cod with tomatoes, olives and capers, but it will not have the firmer flakes or concentrated flavor of traditional baccalà.
Can I make Baccalà alla Napoletana ahead?
Yes. Make it earlier the same day, refrigerate it after it cools and reheat it gently. Avoid vigorous stirring because the cooked fish can break apart.
Last reviewed: August 2026