Name: Baccal’ alla livornese (Salt cod with tomato)
Yield: Serves 4
Cuisine: Italian
Ingredients: small handful of freshly chopped parsley; 250 ml (1 cup) light olive oil for shallow frying the fish; flour for dusting the fish; 1 white onion, peeled and finely chopped; 2 garlic cloves, peeled and finely chopped; 600 g (1 lb 5 oz) fresh tomatoes, skinned, or 500 g (1 lb 2 oz) tin of peeled tomatoes with juice, chopped; 800 g (1 lb 12 oz) salt cod (baccalà), soaked for at least 24 hours in regularly changed cold water; 2 tablespoons olive oil

Preparation info

Serves
4

Difficulty
Medium

Appears in

Twelve

By Tessa Kiros

Published 2003

About

Baccalà is widely available and very appreciated in Mediterranean countries. Because this unsmoked cod has been preserved with salt, it needs to be thoroughly soaked and rinsed repeatedly to eliminate the salt (normally for about two days) before cooking. You may even find it pre-soaked.

Ingredients

2 tablespoons olive oil
1 white onion, peeled and finely chopped
2 garlic cloves,

Method

Heat the 2 tablespoons of olive oil in a saucepan and add the onion and the garlic and cook until they have softened. Add the tomatoes, season lightly with salt and pepper, and simmer for 20 minutes or until the tomatoes have melted into a sauce. Add about 375

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Baccal’ alla livornese

Salt cod with tomato

Ingredients

Method

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