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Baccalu00e0 alla Lucana

A Singapore-style take on Baccalà alla Lucana — salt cod gently sautéed with sweet dried red peppers (cruschi) and olive oil for a braised, shareable main.

Baccalu00e0 alla Lucana

About this dish

Baccalà alla Lucana is a rustic speciality from Basilicata: salted cod that’s been rehydrated and cooked with sweet dried red peppers (peperoni cruschi), garlic and olive oil. In a Singapore kitchen this dish translates beautifully for family-style makan — imagine a heartland zi char vibe where the dish is served alongside steamed rice and a plate of crunchy achar for contrast.

This recipe walks you through the necessary desalting of the cod (plan ahead to soak for 24 hours with a few water changes), a brief blanch and a quick sauté so the fish flakes but still holds shape. The dried peppers deliver a caramelised sweetness and a delicate toasted crunch — if you can’t find cruschi at Little Italy grocers near Tiong Bahru or specialist delis, there are local substitutions suggested below.

Flavour-wise expect salty, savoury cod balanced by sweet-tart tomato notes if you add cherry tomatoes, with bright lemon and parsley to finish — a lovely contrast for Singapore palates who enjoy bold hawker flavours. It’s a great potluck or weekend family dinner dish: make it for a casual weekend makan, bring to a potluck at the kopitiam-style community centre, or serve for a festive table when you want something different from the usual curries and roast meats.

Ingredients

  • 400 g salt cod (baccalà), roughly cut into 3–4 pieces (will need desalting)
  • 8–10 dried sweet red peppers (peperoni cruschi) or 40 g dried sweet red peppers substitute
  • 60 ml extra virgin olive oil
  • 4 cloves garlic, thinly sliced
  • 1 small yellow onion (about 100 g), thinly sliced
  • 200 g cherry tomatoes, halved (optional, adds bright acidity)
  • 1 tbsp tomato paste (15 g)
  • 50 ml dry white wine or 50 ml vegetable stock
  • 1 tbsp capers, rinsed (optional)
  • 1 tsp granulated sugar
  • 1 tsp black pepper
  • 2 tbsp plain flour, for light dusting of fish
  • 15 g fresh flat-leaf parsley, chopped
  • Juice of 1 lemon (about 30 ml)
  • 1–2 bird’s eye chillies, thinly sliced (optional for Singapore heat)
  • Salt to taste after desalting (usually none needed)
  • Cooked jasmine rice or crusty bread, to serve (about 400 g cooked rice)

Step-by-Step Method

  1. Desalt the salt cod: place the salt cod pieces in a large bowl, cover with cold water and refrigerate for 24 hours, changing the water 3–4 times (every 6–8 hours) until the saltiness is to your preference; this is crucial for Singapore palates used to balanced salt levels.
  2. After desalting, rinse the cod and simmer gently in a pot of water for 8–10 minutes to poach and remove excess salt; drain, cool slightly and pat dry with paper towels, then lightly dust with plain flour.
  3. If using dried cruschi peppers: heat a wok or wide frying pan on medium heat, add 1 tbsp olive oil and briefly fry the peppers for 20–40 seconds until they puff and blister; remove and drain on paper towel. (If you can’t find cruschi, you can quickly roast fresh red peppers and char them instead.)
  4. In the same wok, add the remaining olive oil and turn heat to medium-low; sweat the sliced onion and garlic until translucent and fragrant, about 3–4 minutes — do not burn the garlic.
  5. Increase heat to medium-high, add the floured cod pieces and sear for 1–2 minutes per side until lightly golden; then deglaze with the white wine (or stock) scraping any bits from the wok.
  6. Stir in tomato paste, cherry tomatoes (if using), capers, sugar and black pepper; reduce heat to medium-low and simmer gently for 6–8 minutes so flavours meld and the sauce slightly thickens. Taste and adjust seasoning — Singapore cooks often balance with a pinch more sugar or a squeeze of lemon.
  7. Return the fried dried peppers to the wok in the last minute just to warm through (they should remain slightly crisp) and finish with chopped parsley and lemon juice; add sliced bird’s eye chilli if you want extra heat.
  8. Serve hot family-style with steamed jasmine rice or crusty bread, and a side of achar or lightly dressed cucumber for freshness. Leftovers are great the next day and can be gently reheated on low heat.

Tips & Serving Ideas

  • Desalting is essential — buy salt cod from Cold Storage, FairPrice, or specialty delis in Tiong Bahru and plan 24 hours soaking with 3–4 water changes for best texture and flavour.
  • If you can’t find peperoni cruschi locally, substitute with thin strips of roasted red peppers or rehydrated sundried sweet peppers; fry briefly to get some toasted crunch.
  • Control the heat: sweat aromatics on medium-low to avoid burnt garlic, then sear the cod on medium-high to get a light crust before simmering.
  • Adjust salt after desalting — taste the fish after the blanch step before adding any extra salt; Singapore palates often prefer less salt than traditional Italian versions.
  • Make-ahead: the dish keeps well and flavours deepen overnight — reheat gently on low with a splash of water or stock and finish with fresh parsley and lemon.
  • For a local twist, serve with achar and steamed rice, or a wedge of calamansi for a citrus lift common in hawker-style plates.
  • Leftovers make a hearty lunchbox: flake the fish and toss with fried rice or use as a filling for a toasted sandwich for a Singapore-style fusion bento.

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