A typical dish of Roman tradition first; Jewish Roman tradition later, Baccalà has always been one of the key ingredients of Roman cuisine and Italian cuisine in general.
There are many versions and many recipes for cooking an excellent baccalà: alla vicentina, alla veneziana, alla catalana and so on but the real secret of baccalà is in its meat, firm and flavorful, and above all, in its versatility that always suggests us new and tantalizing ideas for cooking it.
- 1 1/2 lb dry salt cod, soak in water overnight
- 3 tbsp of extra-
virgin olive oil
- 1/2 lb onion, finely sliced
- red pepper (optional)
- 1/2 cup tomato, pureed
- 3 tbsp of raisins
- salt to taste
Place the salt cod in a container to soak in water overnight, or as long as it’s necessary to become tender, changing water occasionally.
Eliminate the skin and eventual bones, and cut the fish in large pieces.
Put oil in a saucepan and turn heat to medium.
Add onion, red pepper, and sauté until onion become soft.
Eventually, add eventually 1 –
2 tablespoons of water if necessary.
Add tomato and cook stirring for about 10 minutes.
Add the cod pieces and the raisins.
Distribute the tomato evenly on the cod fish.
Cover and cook for about 10 minutes, stirring occasionally, until the cod becomes tender.
Adjust salt after the cod is cooked and only if necessary.
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