Baccalà e Peperoni

Salt Cod with Red Peppers


Preparation info

  • Difficulty


  • Serves


Appears in

The Italian Regional Cookbook

The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

Fiery and full of flavour, this winter dish comes from Basilicata, and was created for that time of year when there is a shortage of fresh vegetables and rough seas mean fish is in short supply. Salt fish needs to be soaked before cooking, so allow for this when planning the dish.


  • 800 g/1 ¾ lb salt cod
  • 75 ml/5 tbsp extra virgin olive oil
  • 275 g/10 oz bottled roasted red bell peppers, drained
  • 3 garlic cloves, chopped
  • 3 dried red chillies, chopped
  • a handful of fresh flat leaf parsley, chopped
  • sea salt (optional)


  1. Soak the salt cod in enough cold water to cover the fish for 24 hours, changing the water often. Drain well.
  2. Trim the fish, removing any obvious bones, and put it in a pan. Pour over cold water to cover and heat to simmering. Cook for about 8 minutes until the fish is soft.
  3. Drain well and remove the skin. Flake the cod, removing any remaining bones.

  4. Heat the olive oil in a wide pan and add the roasted peppers, garlic, chillies and parsley. Fry over a medium heat for about 10 minutes, stirring frequently. Add a little water if necessary.

  5. Add the flaked salt cod to the pan and mix well. Taste and add salt if necessary, although the fish may already be salty