Baccalà con Peperoni e Olive alla Lucana (Basilicata Salt Cod with Peppers and Olives)
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Ingredients
- 500 g salt cod, soaked overnight and drained
- 2 red peppers, sliced
- 1 onion, sliced
- 80 g pitted black olives
- 2 garlic cloves
- 400 g chopped tomatoes
- 1 tsp dried chilli flakes
- 3 tbsp olive oil
Nutrition (per serving)
- Calories
- 347 kcal
- Protein
- 37.6 g
- Carbohydrate
- 11.5 g
- of which sugars
- 8.6 g
- Fat
- 15.2 g
- of which saturates
- 2.3 g
- Fibre
- 4 g
- Salt
- 4.49 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cut the salt cod into chunks. Heat 2 tablespoons of the olive oil in a large pan and soften the onion and peppers for 10 minutes.
- 2
Add the garlic and chilli flakes and cook for 1 minute, then stir in the chopped tomatoes and olives and simmer for 10 minutes.
- 3
Nestle the salt cod into the sauce, cover and simmer gently for 12-15 minutes until the fish flakes easily.
- 4
Drizzle with the remaining olive oil and serve with crusty bread or boiled potatoes.
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