Name: Salt Cod in Tomatoes (Baccalà in Umido)
Yield: Serves 4
Cuisine: Italian
Ingredients: salt and pepper to taste; 8 basil leaves, torn; 1 × 800 g (1¾ lb) can peeled plum tomatoes, chopped in the can; 2 garlic cloves, chopped; 500 g (1 lb 2 oz) salt cod: soaked weight 1 kg (2¼ lb); 4 tbsp olive oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

An Invitation to Italian Cooking

By Antonio Carluccio

Published 1986

About

‘Braising salt cod with tomatoes is common to many regions of Italy. Some people cook potatoes in with the fish: I prefer to cook and serve them separately.’

Ingredients

500 g (1 lb 2 oz) salt cod: soaked weight 1

Method

Put the salt cod to soak for 24 hours, as in the previous recipe. Remove the biggest bones and any thin dark-coloured pieces from the soaked cod, and cut up into thick smaller portions. You may leave the skin on if you wish: some people like it. Put the cleaned pieces into a large saucepan of cold water, bring to the boil, turn the heat down and simmer gently for 30 minutes.

In the mean