Baccalà, or salted codfish, marries especially well with tomatoes, and the marriage reaches its apogee of deliciousness in the summer, when tomatoes are at their best. And who does tomatoes better than the people of Campania, home to Italy's best tomatoes?
Baccala alla napoletana, Naples-style codfish, is a simple dish of bold flavors reminiscent of pasta alla puttanesca.
While the sauce is simmering, lightly flour and fry your baccalÃ pieces in olive oil until they are lightly browned. As they brown, transfer them to the pan or skillet with the sauce.
When all the baccalÃ has been added to the sauce, take a spoon and nap a bit of the simmering sauce over the fish pieces. Now you have a choice: you can continue simmering the dish over the stove, or you can place the dish in a hot oven (200Â°C, 400Â°F) for 10-15 minutes, until the sauce has reduced to a nice consistency. I like the oven method, as serving the baccalÃ direct from its baking dish makes for an attractive presentation at table.
Remove the dish from the oven, sprinkle with a bit more chopped parsley for color, and serve with some nice, crusty bread.