Cod with Peppers
- Gluten Free
- Lactose Free
- Energy Kcal 251
- Carbohydrates g 9.5
- of which sugars g 9.4
- Protein g 29.2
- Fats g 8
- of which saturated fat g 1.22
- Fiber g 2.3
- Cholesterol mg 62
- Sodium mg 3093
- Difficulty: Easy
- Prep time: 10 min
- Cook time: 40 min
- Serving: 4
- Cost: Low
PRESENTATION
If you’re craving something hearty and authentic from Tuscany, baccalà with peppers is the way to go. Seriously good. Rooted in the rich traditions of Italian baccalà recipes, this dish combines rehydrated salted cod, sweet bell peppers, onions, basil and a touch of mint. It's not just filling—it's packed with flavor. And the sauce? Can't go wrong. As the fish becomes tender, it absorbs those sweet juices of the peppers and the aromatic herbs, resulting in a sauce that’s just begging to be soaked up with some toasted bread. In Italian homes, nothing—absolutely nothing—goes to waste, especially not that delicious sauce.
The mix of savory baccalà and sweet veggies makes this dish shine, even for those who might not usually enjoy fish. I mean, in Livorno, they have a similar dish known as ‘baccalà alla livornese,’ highlighting how the salt cod with peppers tradition is cherished along the Italian coastline. Pretty much.
Picture settling down to a plate of this. Really, you’ll enjoy the bright pepper flavors, the gentle moist flakes of fish, and that golden olive oil base—perfect for dipping bread. Italian kitchens have a knack—honestly—for turning simple ingredients into something special, and this recipe is proof of that magic. Compared to northern classics like ‘baccalà mantecato’ from Veneto, the Tuscan version stays true to its roots with a focus on crispy, rustic home cooking. The herbs and veggies offer a lighter, more tangy flavor than some of the heavier salt cod dishes found elsewhere. Thing is, it's typically served as a main course, but it’s equally great at a weekend lunch with friends.
With its rich flavors, this baccalà with peppers might just convert anyone into a fan of traditional Italian fish dishes. Sharing it around a lively table enhances the experience. A true celebration of Italian culinary art. For sure.
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- INGREDIENTS
- Desalted cod 1.1 lbs (500 g)
- Green peppers 1
- Red peppers 1
- Yellow peppers 1
- Red onions 5 oz (140 g)
- Cherry tomatoes ¾ cup (120 g)
- White wine ⅔ cup (150 g)
- Water ⅔ cup (150 g)
- Tomato paste 1.4 tbsp (20 g)
- Basil to taste
- Mint to taste
- Extra virgin olive oil to taste
- Fine salt to taste
How to prepare Cod with Peppers
To prepare the cod with peppers, first cut the already desalted cod fillets into coarse pieces 1, then take care of the other ingredients needed for the recipe: cut the green pepper in half 2 and remove the seeds and inner filaments, then slice it into strips 3. Do the same with the other peppers: you will need a total of 150 grams (5.3 oz).
Clean the onion and slice it thinly 4. Pour the tomato paste into the white wine 5 and stir with a teaspoon to dissolve it completely 6. Leave the cherry tomatoes whole.
Now heat the oil in a saucepan, add the onion 7 and sauté briefly, then add the cherry tomatoes 8, the peppers 9,
and the mint and basil leaves 10. Add a pinch of salt, pour in the wine with the tomato paste 11 and the water 12,
then cover with the lid 13 and cook over medium heat for about 20 minutes. After 20 minutes, add the cod 14 and stir gently to avoid breaking it 15.
Cover again with the lid 16 and continue cooking for another 10 minutes, still over medium heat. During this time, avoid stirring to prevent the cod from falling apart, but gently shake the saucepan. After 10 minutes, remove the lid and continue cooking for another 5 minutes 17. Adjust salt only if necessary as the cod might already be quite salty. Your cod with peppers is ready to be served hot 18!