Baccala Lucana Style
BaccalĂ  alla Lucana

*required fields

thank you!
Thank you for e-mailing a recipe to your friend.
home or Register

recipes  /  Baccala Lucana Style this recipe: Print
Baccala Lucana Style
BaccalĂ  alla Lucana
cookbook: Lidia Cooks from the Heart of Italy
user comments (0)

serves: 6 servings

BaccalĂ  (salt cod) is cooked in many ways in every region of Italy in the north, where I grew up, as well as in Basilicata, in the far south. Of course, the preparation styles vary immensely, and I like them all! This baccalĂ  dish has the characteristic flavors of Basilicata, incorporating both hot peperoncino flakes and roasted peppers (jarred peppers are fine to use here). It is a good recipe to try if you've not cooked baccalĂ  before, easy to make and with appealing, familiar flavors.


2 pounds boneless baccala
1½ pounds roasted red peppers
1 cup all-purpose flour, for dredging
½ cup extra-virgin olive oil
6 garlic cloves, sliced
½ teaspoon peperoncino, or to taste
½ cup white wine
1 teaspoon kosher salt
2 tablespoons Italian parsley, chopped


To remove the salt from the salt cod, put the fish in a large, deep container that fits in your sink. Run fresh cold water into the container, filling it completely, so water is spilling over. Keep a slow, steady drip of fresh water to soak the baccalĂ  for at least 12 hours, up to a couple of days. Occasionally dump out and refresh the water. To decide if baccalĂ  has been soaked sufficiently, press a finger against it at a thick part, and touch it to the tongue. If it's palatably salty, it is ready to be cooked. Drain the baccalĂ , pat dry, and cook right away or store in the refrigerator, well wrapped, and cook within a day or so.

When you're ready to prepare the baccalĂ , drain the roasted red peppers and cut them into strips about 2 by 3 inches. Cut the baccalĂ  into six serving-sized pieces. Spread flour on a plate, and dredge the pieces, lightly coating both sides, and shaking off the excess. Pour 6 tablespoons of the olive oil into the skillet, and set it over medium-high heat. Lay the codfish pieces in the pan in a single layer, and fry for about 5 minutes, until the underside is colored, then flip the pieces over. Scatter the sliced garlic and the peperoncino over the pan bottom, in between the fish pieces. Cook for several minutes, to brown the second side, then turn them all over again.

Nestle the roasted-pepper pieces in between the fish pieces, to start cooking on the pan bottom. Stir the wine, 1/2 cup water, and the salt together in a spouted measuring cup, and pour this evenly over the fish pieces; drizzle the remaining 2 tablespoons olive oil over them as well. Shake the pan to distribute the liquids evenly throughout, and bring them to a simmer.

Cook for about 8 minutes, or until the fish is done to your liking. Sprinkle with the chopped parsley, and serve immediately.

Lidia Cooks from the Heart of Italy w/FREE 30-min. DVD

Lidia's Lastest Cookbook! "Lidia Cooks from the Heart of Italy" features 175 regional recipes from 12 regions of Italy, PLUS, for limited time only, get a FREE 3-minute DVD along with the book. Get your autographed copy today!

Add To Cart

Food Books and Dvds Tableware

Lidia's Commonsense Italian Cooking
Lidia brings viewers on a road trip into the heart of Italian-American cooking.
buy now ›
read more ›

Enjoy Lidia's pastas and sauces!
buy now ›

Lidia's Stoneware Collection

buy now ›

Sign up now for access to
recipes, tips, and more!

Becoming a member of the Community Table is easy and free!
Please fill out the required fields below.
*required fields

sign in information
about you

Welcome to the Community Table. Please sign in to
access your recipe box, photos, discussions,
and personal settings.

Forgot password?
Not a member? Join now!