Baccal’ alla livornese

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

Salt cod with tomato

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,

Europe
Italy
Main course
Pescatarian
July
Tuscany
Mediterranean

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