Codfish and crunchy peppers (or “trainera style codfish” or Potenza style codfish) is a tasty fish main course that is very easy and quick to prepare, a true delicacy. If you don’t know or have never tasted crunchy peppers, they are crunchy peppers (hence the name), belonging to the Lucanian culinary tradition (but we also find them in the Calabrian cuisine), recognized as PAT, meaning “traditional agri-food product”. They are a variety of pepper with a sweet flavor, intense red color, thin flesh, and low water content. All these characteristics, particularly the last two, make them perfect for drying. The “crowns” of dried peppers are proudly displayed on balconies or in grocery stores, fruit vendors, and when I go to Basilicata, I never return without one of these delicacies (it’s not the only one, though). I have eaten codfish and crunchy peppers several times locally, and today I wanted to replicate it at home because it’s one of those simple recipes that actually hide a flavor and aroma that immediately makes your mouth water.
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Boiling, Frying
- Cuisine: Italian
- Seasonality: Autumn, Winter, Christmas
Ingredients
- 17.6 oz desalted codfish
- 1 carrot
- 1 onion
- 1 stalk celery
- 10 crunchy peppers
- to taste chopped parsley
- 1 clove garlic in the skin
Steps
To prepare this delicious recipe with crunchy peppers, let’s start by boiling the codfish.
I boil it the way I will illustrate below, to prevent it from falling apart.
–Bring a pot of water to a boil, flavoring it with a carrot, a stalk of celery, and a piece of onion.
–When the water boils, add the codfish fillets (the most suitable part is the center, at least 2-3 fingers thick, also known as the fillet or heart of codfish, which is almost boneless).
–Immediately cover the pot, cook for just another minute then turn off the heat, letting the codfish cook in the boiling water with the heat off for at least 12/15 minutes, depending on the thickness.
Meanwhile, gently clean the crunchy peppers from any external residues with a kitchen cloth or paper towel that is not damp, then crumble them coarsely with your hands onto a plate.
After 10 minutes, take one of the fillets, without burning yourself, and open it inside to check if it is perfectly cooked. The fillet should “flake,” meaning the flesh should separate easily into layers, and the skin should peel off easily. Repeat this operation with the other fillets; otherwise, leave them in the boiling water for a few more minutes.
Place the flaked codfish on a serving platter or individual plates and proceed with the preparation of the crunchy pepper-based dressing.
In a non-stick pan, heat 4 tablespoons of extra virgin olive oil with a clove of garlic in the skin, on the smallest burner over medium heat.
When the garlic starts to sizzle, add the crumbled crunchy peppers, stir frequently, letting them brown for a maximum of 30 to 50 seconds, making sure they are crispy but not burnt. The aroma that comes from them is wonderful.
After the time, add the chopped parsley, turn off the heat immediately, stir, and season each portion with the flavored dressing. Our codfish and crunchy peppers are ready.
Bon appetit
