Le Linguine allo stoccafisso con i pomodorini del Vesuvio dop de La Lanterna di Somma Vesuviana

baccalà

🥗Healthier: fresh cod

💰Cheaper: pollock

Fresh cod is lower in sodium and can be more affordable than salted cod.

black olives

🥗Healthier: green olives

💰Cheaper: canned olives

Green olives are lower in sodium and canned olives are often cheaper.

Soak the baccalà in cold water for 24-48 hours, changing the water several times to remove excess salt.

Heat olive oil in a large skillet over medium heat until shimmering.

Add sliced onions and garlic, sauté until translucent, about 5-7 minutes.

Stir in chopped tomatoes, olives, capers, and red pepper flakes; cook for another 5 minutes.

Add white wine and let it simmer until reduced by half, about 3-5 minutes.

Add the soaked baccalà to the skillet, gently pressing it into the sauce.

Add bay leaves, parsley, and season with salt and pepper to taste.

Cover and cook on low heat for about 20-25 minutes, until the fish is tender and flaky.

Meanwhile, boil potatoes in salted water until fork-tender, about 15-20 minutes.

Drain potatoes and add them to the skillet with the baccalà, gently mixing to combine.

Cook for an additional 5 minutes to let flavors meld.

Serve hot, garnished with fresh parsley and lemon wedges.

Cooking Techniques

Spice Level:

Allergens