Braised salt cod
Published on 17 March 2017
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Ingredients and method
The preparation remains in its original order; guided mode is not available for this structure.
Delicious and full of flavour! Do not salt the cod straight away: it may be very salty if not properly desalted.
INGREDIENTS FOR 2
500 g desalted salt cod
1 onion
1 tin peeled tomatoes
2 tablespoons desalted capers
3 tablespoons Taggiasca olives
Chilli
Extra virgin olive oil
Salt
I bought already desalted cod and soaked it overnight in cold water in the fridge.
I thinly slice the onion.
I sauté the onion in a generous amount of oil in a large frying pan.
Meanwhile, I cut the cod into pieces and coat them in flour.
I add them to the onion pan and brown well on both sides.
I add the crushed peeled tomatoes and a splash of water.
I add a good pinch of chilli.
I add the olives and previously desalted capers.
I cover and cook for a little over an hour.
Halfway through, I taste to see if salt is needed, then finish cooking. I served it with polenta.
INGREDIENTS FOR 2
500 g desalted salt cod
1 onion
1 tin peeled tomatoes
2 tablespoons desalted capers
3 tablespoons Taggiasca olives
Chilli
Extra virgin olive oil
Salt
I bought already desalted cod and soaked it overnight in cold water in the fridge.
I thinly slice the onion.
I sauté the onion in a generous amount of oil in a large frying pan.
Meanwhile, I cut the cod into pieces and coat them in flour.
I add them to the onion pan and brown well on both sides.
I add the crushed peeled tomatoes and a splash of water.
I add a good pinch of chilli.
I add the olives and previously desalted capers.
I cover and cook for a little over an hour.
Halfway through, I taste to see if salt is needed, then finish cooking. I served it with polenta.
Original source: https://incucinaconlilly.com/2017/03/17/baccala-in-umido/
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