Baccalà alla Livornese Livornese-style Salted Cod Ingredients (serves 6) • 1 kg soaked salted cod • 300 g peeled chopped tomatoes-fresh or pulp (muti is excellent)- using only ripe tomatoes boil water to skin them , seed and chop. • olive oil • 3 cloves of garlic • 1 onion, finely chopped • parsley chopped • rosemary • flour • a pinch of salt • ground black pepper The cod is dried and salted needs to be put in water for min 24 hrs, change the water if leaving longer, this removes the salty flavour. You can remove the skin or leave on depending on your preference . Cut the cod in 4 inch pieces, remove the bones. The cod will shrink a little during cooking so you do not want to pieces to be too small. Dry them and toss in the flour. In the meantime heat the olive oil with garlic and rosemary in a skillet pan, add the floured cod pieces and fry until golden on both sides. Set aside on draining paper. In a separate skillet heat some olive oil with the finely chopped onion , saute until it just starts to change colour then add the tomatoes season with salt and pepper and let cook down for approx 20 minutes on low-med heat. Add the fried cod to the sauce and cook for 10 minutes, sprinkle with chopped parsley and serve warm.
Difficulty