Neapolitan Codfish is a traditional Neapolitan recipe that I rediscovered this year on the occasion of Good Friday and then never stopped making. I must confess that I had no idea this was a traditional Easter dish, but thanks to a school project by my son on Neapolitan customs and traditions during Holy Week, I discovered that it is traditional in Naples to eat Codfish on Good Friday. So I decided to prepare the recipe that my mom used to make at home and that I think I only made once, the only change I made was omitting the capers because my husband doesn’t like them, but if you do, you can simply add them along with the olives. Now let’s see what we need to make Neapolitan Codfish.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1.5 lbs desalted codfish
- 1.1 lbs cherry tomatoes (canned)
- 3.5 oz black olives
- 1 tbsp salted capers
- 1 clove garlic
- to taste fine salt
- 1 chili peppers
- to taste all-purpose flour
Tools
- 1 non-stick frying pan
- 1 shallow casserole
- 1 wooden spoon
Steps
Let’s start by cutting the codfish, already desalted, into fairly large pieces without removing the skin.
Dry the pieces well and coat them with flour.
Now in a non-stick frying pan, pour some extra virgin olive oil and fry the codfish, gently turning it a couple of times. Set aside on a plate.
Now in a casserole or a wide pan with high sides, pour 2/3 tablespoons of extra virgin olive oil, add the garlic and chili pepper, and let it fry for a few minutes. When the garlic is golden, add the tomatoes, the black olives, the desalted capers, and the chopped parsley.
Let everything cook together for a few minutes, then add the codfish. Be careful to avoid breaking it by placing the skin side down in the pan. Cover and let everything cook for about 10 minutes. Adjust the salt if necessary. Your Neapolitan codfish is ready to be served.
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