<a href='https://masterclass.com/articles/guide-to-italian-ingredients-and-recipes' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://masterclass.com/articles/guide-to-italian-ingredients-and-recipes","linkCopy":"Italian food","category":"automated-link"}' automatic='true'>Italian food</a> aficionados know baccalà as a versatile, savory cured fish that is a cooking staple. This classic cured cod recipe brings together garlicky tomato sauce and briny capers and olives for a dish that will transport you to Naples.

Baccalà all Napoletana Recipe: How to Prepare Baccalà 

Baccalà is a type of cured codfish that is packed in salt and dried to preserve it without refrigeration. Known in Italy as baccalà and in Spain and Portugal as bacalao, this white fish has a pleasantly firm, flaky texture and a savory, but not fishy, flavor. 

Baccalà is traditionally eaten in Italy during Lent and as part of the Christmas Eve Feast of the Seven Fishes. You can serve this versatile and flavorful fish in a wide variety of ways, from baccalà salad and stewed baccalà with [polenta](https://www.masterclass.com/articles/how-to-make-classic-italian-polenta), to fried baccalà, to baccalà mantecato—a whipped form of the salt cod served with bread as an appetizer. 

The most popular preparation of baccalà—known as ‘baccalà alla napoletana’—pairs the cured cod with a garlicky tomato sauce and the bright, briny flavors of [capers](https://www.masterclass.com/articles/whats-a-caper-learn-all-about-the-common-ingredient) and [olives](https://www.masterclass.com/articles/how-to-cure-olives) for a balanced bite. 

Baccalà is a flavorful, distinctive dish to prepare for a holiday feast or a novel weeknight meal. However, the idea of cooking with salted cod may be a bit intimidating for people who have never tried it before. Follow these tips to make a perfectly balanced baccalà dish. 

1. __Opt for fresh, high-quality fish__. Choose baccalà fish fillets from your market that are fresh and white (not yellowing) in appearance and scent. The baccalà should have a mildly fishy odor, without any chemical-like scents. 
2. __Be specific when shopping__. Baccalà comes in many forms: boneless and bone-in, skinless and skin-on, and in different cuts. Go for boneless, skinless fish if you’re a beginner so that you can avoid the process of deboning and skinning the fish.
3. __Soak your own fish__. Many baccalà recipes will require you to soak the fish for as little as a day before you cook with it. Some fishmongers offer pre-soaked baccalà, but you should buy unsoaked fish and do the prep work yourself to customize the dish to your tastes. If you don’t have enough time to thoroughly soak the fish, pre-soaked baccalà will still do the trick. 
4. __Soak to your flavor preference__. The amount of time you soak your salted cod will determine the intensity of the flavor. After initially rinsing off the fish, it should be submerged in fresh, cold water for 1–3 days, depending on the desired intensity of flavor. The longer you soak the fish, the less salty it will become.

<a href='https://masterclass.com/articles/guide-to-italian-ingredients-and-recipes' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://masterclass.com/articles/guide-to-italian-ingredients-and-recipes","linkCopy":"Italian food","category":"automated-link"}' automatic='true'>Italian food</a> aficionados know baccalà as a versatile, savory cured fish that is a cooking staple. This classic cured cod recipe brings together garlicky tomato sauce and briny capers and olives for a dish that will transport you to Naples.

Baccalà is a type of cured codfish that is packed in salt and dried to preserve it without refrigeration. Known in Italy as baccalà and in Spain and Portugal as bacalao, this white fish has a pleasantly firm, flaky texture and a savory, but not fishy, flavor. Baccalà is traditionally eaten in Italy during Lent and as part of the Christmas Eve Feast of the Seven Fishes. You can serve this versatile and flavorful fish in a wide variety of ways, from baccalà salad and stewed baccalà with <a href='https://www.masterclass.com/articles/how-to-make-classic-italian-polenta' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/how-to-make-classic-italian-polenta","linkCopy":"polenta","category":null}'>polenta</a>, to fried baccalà, to baccalà mantecato—a whipped form of the salt cod served with bread as an appetizer. The most popular preparation of baccalà—known as ‘baccalà alla napoletana’—pairs the cured cod with a garlicky tomato sauce and the bright, briny flavors of <a href='https://www.masterclass.com/articles/whats-a-caper-learn-all-about-the-common-ingredient' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/whats-a-caper-learn-all-about-the-common-ingredient","linkCopy":"capers","category":null}'>capers</a> and <a href='https://www.masterclass.com/articles/how-to-cure-olives' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/how-to-cure-olives","linkCopy":"olives","category":null}'>olives</a> for a balanced bite.

What Is Baccalà?

Baccalà is a flavorful, distinctive dish to prepare for a holiday feast or a novel weeknight meal. However, the idea of cooking with salted cod may be a bit intimidating for people who have never tried it before. Follow these tips to make a perfectly balanced baccalà dish. <ol class="mc-m-4"><li class="mc-my-4"> 1. Opt for fresh, high-quality fish. Choose baccalà fish fillets from your market that are fresh and white (not yellowing) in appearance and scent. The baccalà should have a mildly fishy odor, without any chemical-like scents. </li><li class="mc-my-4"> 2. Be specific when shopping. Baccalà comes in many forms: boneless and bone-in, skinless and skin-on, and in different cuts. Go for boneless, skinless fish if you’re a beginner so that you can avoid the process of deboning and skinning the fish. </li><li class="mc-my-4"> 3. Soak your own fish. Many baccalà recipes will require you to soak the fish for as little as a day before you cook with it. Some fishmongers offer pre-soaked baccalà, but you should buy unsoaked fish and do the prep work yourself to customize the dish to your tastes. If you don’t have enough time to thoroughly soak the fish, pre-soaked baccalà will still do the trick. </li><li class="mc-my-4"> 4. Soak to your flavor preference. The amount of time you soak your salted cod will determine the intensity of the flavor. After initially rinsing off the fish, it should be submerged in fresh, cold water for 1–3 days, depending on the desired intensity of flavor. The longer you soak the fish, the less salty it will become. </li></ol>

4 Tips for Preparing Baccalà

Baccalà alla Napoletana Recipe

<a href='https://masterclass.com/articles/guide-to-italian-ingredients-and-recipes' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://masterclass.com/articles/guide-to-italian-ingredients-and-recipes","linkCopy":"Italian food","category":"automated-link"}' automatic='true'>Italian food</a> aficionados know baccalà as a versatile, savory cured fish that is a cooking staple. This classic cured cod recipe brings together garlicky tomato sauce and briny capers and olives for a dish that will transport you to Naples.