Baccalà with Peppers Recipe
Category: Main Courses
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Salted cod (baccalà) | 500g |
| Green bell pepper | 1 |
| Red bell pepper | 1 |
| Yellow bell pepper | 1 |
| Red onions | 140g |
| Cherry tomatoes | 120g |
| White wine | 150g |
| Water | 150g |
| Tomato paste | 20g |
| Fresh basil | To taste |
| Fresh mint | To taste |
| Extra virgin olive oil | To taste |
| Fine salt | To taste |
Instructions:
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Begin by preparing the salted cod. Rinse the fish thoroughly to remove excess salt, then cut it into large chunks for cooking. Set aside.
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Prepare the peppers by cutting them in half. Remove the seeds and membranes, then slice them into thin strips. You will need about 150g of peppers in total. For color and flavor, use a combination of green, red, and yellow bell peppers.
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Peel the red onions and slice them thinly.
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Next, prepare the tomatoes. Leave the cherry tomatoes whole for a burst of freshness in the dish later.
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In a small bowl, mix the white wine with the tomato paste, stirring to combine well.
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Heat a generous drizzle of extra virgin olive oil in a large casserole or skillet over medium heat. Once the oil is hot, add the sliced onions, peppers, and a few leaves of fresh basil and mint.
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Stir in a pinch of salt to help soften the vegetables as they cook. Let them sauté for a few minutes until the onions become translucent and the peppers start to soften.
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Add the white wine and tomato paste mixture to the vegetables, stirring well to coat the peppers and onions. Allow the mixture to simmer for a minute.
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Add the whole cherry tomatoes, and pour in the water to help create a bit of sauce. Cover the casserole with a lid and let it cook on low heat for about 10 minutes, stirring occasionally.
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Once the vegetables are tender, gently add the chunks of salted cod to the pan. Cover again and let everything cook together for another 10-12 minutes. This will allow the flavors to meld, and the cod will cook in the vegetable sauce.
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Taste the dish and adjust the salt, keeping in mind that the salted cod may already be quite savory. You may not need to add extra salt.
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Once cooked, serve the Baccalà with Peppers hot, garnished with a few fresh leaves of basil and mint for an aromatic finish.
Enjoy this flavorful dish as a hearty, healthy meal, perfect for a family dinner or a gathering with friends!
Let me know if you’d like any changes or further details added!
