
0 from 0 votes
Baccalà in guazzetto (Roman Style Salt Cod in Tomato Sauce)
Bring something special to the table with this well-loved recipe.
Course:
Main Course
Ingredients
- 1 kilo 2 lbs dried salt cod, soaked overnight
- 1 medium onion finely sliced
- A large can of tomatoes 300g
- A handful of raisins
- A handful of pine nuts
- salt and pepper
- olive oil
For finishing the dish (optional)
- A sprig of parsley finely minced
Instructions
- In a large skillet or sauté pan, sauté the onions gently in olive oil until they are quite soft and translucent, seasoning the onions with salt and pepper as you go.
- Add the canned tomatoes, crushing them with your hands as you add them to the pan. (Or pass them through a food mill if you don't like getting your hands messy...) Let the tomato simmer for 10-15 minutes, until the tomatoes have reduced down to a saucy consistency.
- Add the baccalà pieces, along with the raisins and pine nuts. Season with salt and pepper. Turning the pieces in the sauce so they are covered all over, adding a bit of water to loosen the sauce if needed. Cover, leaving the lid slightly ajar, for a good 20-30 minutes, and simmer gently until the baccalà is cooked through and the sauce has thickened nicely. Check from time to time, and things are drying out, add a tad more water. Before serving, taste and adjust for seasoning.
- Serve still hot, topped if you like with some minced parsley for color.
Cup of Yum