This is the classic way to prepare salted cod, but you can use any firm-fleshed fresh white fish.
350 g (12 oz) salt cod, cut into 6 cm x 6 cm pieces (approx)
500 g (1 lb) skinned, chopped tomatoes
A quarter of a red or yellow pepper, cut into strips (optional)
2 teaspoons rinsed capers (optional)
2 cloves of garlic, chopped finely
Bunch of parsley, chopped finely
Flour to dredge
48 hours in advance, rinse and soak the salt cod in water; change the water every 12 hours.
Dry the cod on kitchen paper.
Dredge in flour and fry on a high heat with a little oil on both sides until golden. You’ll do a couple of batches. Put the fish to one side.
In the same oil (if it burns, change it, obviously), add the parsley and garlic (and pepper if using).
Stir-fry for a few more seconds. Make sure the garlic does not burn! Add the tomato and stir well. Add the capers if using.
Place the fish very carefully in the pan, covering well with the tomato.
Cook on a low heat for 10-15 minutes, moving the fish around occasionally very carefully and making sure the sauce does not burn (add a little water, stock or white wine if necessary).
Serve with steamed potatoes (a good contrast with the strong flavours of the fish dish), and fresh sautéed vegetables.
https://www.organictuscany.org/recipes/wp-content/uploads/baccala1.jpg300530Tinahttp://organictuscany.org/wp-content/uploads/2015/01/organictuscanylogo3-300x200.pngTina2010-03-04 21:50:432016-07-13 09:07:38Salt Cod in a Tomatoey Sauce