Cod with Papaccelle.
Simple, tasty, and flavorful.
Cod with Papaccelle is a typical dish of Neapolitan cuisine that must not be missing from the tables for Christmas Eve and New Year’s Eve dinner. It is a very simple dish to prepare, but very flavorful.
For those who are not Neapolitan, papaccelle are small round peppers preserved in vinegar. In Naples and its province during the Christmas period, they are sold everywhere. For those who are not Neapolitan and still want to prepare this dish, you can use the sweet and sour peppers sold in vinegar at the supermarket (they should be cooked as per the recipe), or use classic peppers and add a bit of vinegar almost at the end of cooking.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
- 4 pieces of already desalted cod (preferably thick ones)
- 21 oz Neapolitan papaccelle (round peppers in vinegar)
- to taste remilled durum wheat semolina
- to taste extra virgin olive oil
- to taste peanut oil (or olive oil)
- to taste salt
- to taste pepper
- 1 clove garlic
Tools
- 2 Frying Pans
- 1 Lid
Steps
Before proceeding with this recipe, you need to desalinate the cod as indicated in the tutorial you find CLICKING HERE, or buy it already desalted.
Remember, the skin should never be removed, it helps keep the cod pieces together and prevents them from falling apart.
After soaking the cod, discard the water, leave it for 30 minutes in the fridge to drain, and then dry it with a clean cloth.
Wash the papaccelle well, dry them, and clean them by removing the cap attached to the stalk and all the internal seeds. Cut them into strips or large pieces about 1 – 1 1/4 inches wide.
Heat a large pan on the stove with extra virgin olive oil, add a peeled and crushed garlic clove, and as soon as the garlic is slightly golden, add the papaccelle, stir, cover with a lid and cook for about 10 minutes over medium/high heat, stirring occasionally.
After 10 minutes, adjust the salt and add a grind of pepper and continue cooking for a few more minutes, always over medium/high heat without the lid until the papaccelle are still firm but cooked.
While the papaccelle is cooking, put plenty of peanut or olive oil in a large pan, about 1 1/4 inches, and bring it to temperature (356°F).
While the oil reaches the temperature, flour the cod pieces well on all sides with the remilled semolina, shake off the excess semolina and fry it in the hot oil (to see if the oil is at temperature, drop a very small breadcrumb into it; if it immediately rises to the surface and forms many bubbles, the oil is ready) fry the cod well over medium heat, turning only when that side is golden.
Remove the cod from the oil when it is well golden and crunchy on all sides with the help of 2 forks, and place the fried cod pieces on a paper towel to dry them well.
Serve the cod with the papaccelle with a grind of pepper on the cod. Check, but usually, there is no need to salt it.
Cod with papaccelle is ready to be enjoyed. ENJOY YOUR MEAL!
You can find all the other cod recipes CLICKING HERE.
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