Mains · Basilicata
Baccala Lucana Recipe with Peppers
Salt cod, potatoes, and bell peppers bake in one pan, then get topped with crisp Senise peppers for a practical Lucanian main with little fuss.
By Lucia Moretti (pen name) · · Editorial policy
Around Senise in Basilicata, salt cod is paired with peperoni cruschi, sweet dried peppers fried until crisp. This home-oven take roasts potatoes and fresh bell peppers with desalted cod, then adds the dried peppers at the end; the one-pan method keeps the preparation simple while preserving that crunch. For another Lucanian table dish, see Lagane e Ceci Recipe (Pasta with Chickpeas), or try the Abruzzese Pallotte Cacio e Ova Recipe.
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The recipe
Baccala Lucana with Peppers
Ingredients
for 4 servingsEquipment
- 9-by-13-inch baking dish
- aluminum foil
- small skillet
- knife
- cutting board
- instant-read thermometer
Method
Heat the oven to 400°F (200°C). Slice the potatoes, bell pepper, and onion, mince the garlic, and cut the cod into four portions if needed. Allow about 15 minutes.
Toss the potatoes, bell pepper, onion, and garlic with the 2 tablespoons olive oil, water, salt, and black pepper in a 9-by-13-inch baking dish. Spread the vegetables in an even layer. Allow about 5 minutes.
Cover the dish tightly with foil and bake for 25 minutes, until the potatoes are beginning to soften when pierced with a knife.
Uncover the dish and nestle the cod portions among the vegetables. Cover again and bake for 16 minutes, or until the thickest portion reaches 145°F (63°C) and flakes easily.
Warm the remaining 2 teaspoons olive oil in a small skillet over medium-low heat for about 1 minute, until it shimmers. Fry the dried peppers in a single layer, turning once, for about 1 minute total. Take them out as soon as they blister and crisp, since they can burn quickly. Scatter them over the fish and vegetables.
Rest the dish for 3 minutes before serving, so the juices settle around the potatoes.
Food safety
If you desalinate salted cod yourself, keep it submerged in the refrigerator, not on the counter. Cook the fish to 145°F (63°C).
About the ingredients
Peperoni cruschi are sweet red peppers dried in Basilicata, especially associated with Senise. Look for whole, mild dried peppers at Italian specialty shops. Avoid hot chiles, which can overwhelm the cod and potatoes.
Where it goes wrong
| If you see | It’s because | Do this |
|---|---|---|
| The dried peppers taste bitter instead of sweet and crisp. | Why They stayed in the oil too long or the oil was too hot. | Fix Use medium-low heat and lift the peppers out as soon as they blister. They crisp further as they cool. |
Questions
How do you desalinate salt cod for this recipe?
Soak salted cod in cold water in the refrigerator for 24 to 48 hours, changing the water every 6 to 8 hours. The time depends on the thickness and saltiness of the fish, so check a small piece before cooking. This advance desalting time is not included in the recipe total.
Can you make this baccala lucana recipe without peperoni cruschi?
Yes, but the dish will miss its characteristic crisp pepper topping. Use mild, sweet dried red peppers if you cannot find Senise peppers; hot dried chiles will change the flavor.
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