Baccalà alla Livornese
|Keywords:||stew, cod, Salted, Tuscany|
|1 lb||salted cod|
|1/2 lb||tomatoes, canned whole|
|1 Tbsp||italian parsley, chopped|
|flour, to dust cod|
|salt and pepper, to taste|
|5 Tbsp||olive oil, extra virgin|
Pinched by Bobdoescooking, and 16 more.
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DirectionsCod should be soaked for 3 days in cold water (keep in the fridge and change water twice a day)prior to using. When making the stew, start by removing the skin, and the bones, from your cod. Cut into large chunks and dust with flour.Heat oil in your favorite stewing pot, add garlic clove split in two. When it starts sizzling, add the pieces of cod. Add the rosemary sprigs. Season with pepper (don't add salt at this point as the cod is very salty). Lightly brown fish on both sides. Remove cod and reserve.Add the tomatoes, and make sure you scrape off all the bits of fish that stuck to the bottom of the pot and they blend in with the tomatoes. Crush tomatoes with a wooden spoon to obtain a nice sauce, cover and and leave to simmer for 5 min.Add the cod, cover and allow to cook for another 5 mins. The cod will "soak up" all the flavor from the sauce! Check sauce for salt (it probably won't be necessary to add any)before serving, and garnish with the chopped parsley. Watch a video of how I prepare this dish by clicking on the "video" icon underneath the picture on this page.