Baccalà alla Napoletana

Baccalà alla Napoletana is a traditional Neapolitan dish that features salted cod cooked in a rich tomato sauce, enhanced with olives and capers for a burst of Mediterranean flavor. This Paleo version retains the authenticity while focusing on wholesome ingredients, making it a delightful and nutritious supper option.

Ingredients

• Baccalà (salted cod) - 200 grams, soaked and deboned
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Cherry tomatoes - 200 grams, halved
• Black olives - 50 grams, pitted and sliced
• Capers - 1 tablespoon, rinsed
• Fresh parsley - 2 tablespoons, chopped
• Red pepper flakes - 1/4 teaspoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Soak the salted cod in water for 24-48 hours, changing the water several times to remove excess salt, then drain and pat dry.
2. In a medium skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
3. Add the halved cherry tomatoes to the skillet and cook for 5-7 minutes, stirring occasionally, until they begin to soften.
4. Stir in the sliced olives, capers, and red pepper flakes. Cook for an additional 2-3 minutes to combine the flavors.
5. Add the soaked and deboned baccalà to the skillet, gently mixing it with the sauce. Cook for 10-12 minutes, allowing the fish to absorb the flavors and heat through.
6. Season with salt and black pepper to taste, and sprinkle with chopped parsley before serving.

Nutrition

• Calories: 310
• Protein: 42 g
• Carbs: 8 g
• Fiber: 2 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 90 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• High in protein, which supports muscle health and satiety.
• Rich in omega-3 fatty acids from the cod and olive oil, beneficial for heart health.

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