The cod in Neapolitan casserole or simply cod in the casserole is the second typical dish of the Neapolitan cuisine. It contains cod, capers, olives, pine nuts and other ingredients. To facilitate and speed up the preparation it is preferable to buy the cod already desalted and ready to use. This will allow you to focus more on the sauce, with its unmistakable taste of olives and capers.
700 g of cod, already blanched and desalted
2 cloves of garlic
20 g pine nuts
20 g of desalted capers
50 g of black olives
20 g of raisins
extra virgin olive oil to taste
Salt to taste.
- Peel the garlic cloves then put them in a wide and low-edged casserole with a drizzle of olive oil, at medium heat. Leave to brown for a few minutes then add the tomato puree and cook slowly
- In the meantime, soak the raisins in a glass of warm water, cut the potatoes into cubes and blanch them in boiling water for a few minutes.
- Cut the cod in pieces, remove the bones, flour them and fry them in a pan with hot oil. Take the cooked cod pieces out of the pan and let it dry on a sheet of absorbent paper.
- Rinse the capers from the salt, dry them and add them to the tomato sauce. Also add the pine nuts, olives, raisins and a pinch of salt. Leave to cook for a few more minutes then add the fried cod and potatoes, cook just as long as the cod is cooked as you like it, taking care not to break the pieces of cod.