Salt Cod with Tomato and Cinnamon

Name: Salt Cod with Tomato and Cinnamon (Baccalà alla Romana)
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Italian
Ingredients: 1 kg (2 lb 4 oz) pre-soaked salt cod (ready to cook) or 6 fresh cod loins, filleted, with the skin left on; 3-4 tablespoons extra virgin olive oil; 2 onions, thinly sliced; 400 g (14½ oz) tin peeled plum tomatoes; 500 g (1 lb 2 oz/generous 2 cups) passata; ¼ teaspoon ground cinnamon; splash of white wine; a handful of fresh basil leaves; 100 ml (3½ fl oz/scant ½ cup) light olive or sunflower oil, for shallow-frying the fish; 100 ml (3½ fl oz/scant ½ cup) light olive or sunflower oil, for shallow-frying the fish; 100 ml (3½ fl oz/scant ½ cup) light olive or sunflower oil, for shallow-frying the fish; about 50 g (1¾ oz/⅓ cup) plain white flour, mixed with a pinch of sea salt (if using fresh cod); about 50 g (1¾ oz/⅓ cup) plain white flour, mixed with a pinch of sea salt (if using fresh cod); sea salt and black pepper, to taste; sea salt and black pepper, to taste

Baccalà alla Romana

Preparation info

Serves
6

Difficulty
Easy
Ready in
1 hr

Appears in

Jewish Flavours of Italy

By Silvia Nacamulli

Published 2022

About

I have been cooking this fish dish since I first saw it many years ago in Bruna Tedeschi’s book, La Mia Cucina Ebraico Romanesca. I was fortunate enough to meet Bruna and she is one of the people who inspired me to specialise in Italian Jewish cuisine when I first started cooking professionally.

I like the way the tomato combined with cinnamon adds a little sweetness to the salty cod. Baccalà has a stro

Ingredients

Europe
Italy
Leftovers
Fish course
Pescatarian
Jewish

Ingredients

Method