Executive Chef John Boden brings a classic of Christmas Dinner into your home.
Enjoy this recipe and video and let us know if you decide to make Baccala alla Napoletana over the holidays! Buone Feste!
1. It’s best to buy your Baccala in advance and begin soaking in water immediately
2. Over the course of 4 days, change the water several times each day to eliminate the salt from the fish
3. Next, cut into serving-size pieces and pat dry
4. Lightly dust the fish in seasoned flour
5. Heat the olive oil in a saute pan
6. Once it’s hot, add the fish and cook until it is light brown on one side
7. Add the garlic and when it browns add the White Wine and let it reduce a little
8. Add the remaining ingredients, the stock, tomato sauce, capers, tomatoes, olives, and potatoes
9. Bring this to a simmer and transfer the pan to a 400F oven for 10-15 minutes
10. Finish with fresh Basil or Parsley, whichever you prefer as a garnish
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