Baccalà alla Puttanesca (Italian Salt Cod in Puttanesca Sauce)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Salt cod braised in a bold puttanesca sauce with olives, capers, and tomatoes. This traditional Neapolitan dish is rich and assertive, balancing briny and savory flavors. A showstopper main for lunch or dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 400 g salted cod fillet (- about 14 oz, soaked and desalinated)
- 300 g tomato passata (Italian strained tomatoes) (- about 1 ¼ cups)
- 10 cherry tomatoes
- 2 anchovy fillets in oil
- 1 tablespoon capers in salt (- rinsed)
- 50 g pitted black olives (- 1.8 oz)
- 50 g pitted green olives (- 1.8 oz)
- 1 clove clove
- 1 fresh or dried chili pepper (- optional)
- 3 tablespoons extra virgin olive oil
- salt (- to taste)
- fresh parsley (- to taste)
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 30m
- Sodium
- 9139mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 364mg
- Calcium
- 21mg
- Iron
- 0.82mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 9139MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.