SALT COD LIVORNO STYLE
By Apicius International School of Hospitality
35 min 2/5 4 pp 24 h
— 600 gr salted cod fish
— 500 gr canned tomatoes
— extra virgin olive oil
— 1 medium onion
— 3 garlic cloves
— a bunch of fresh parsley
— hot chili pepper
— a few flour
— 1 glass wine
- Soak the cod fish one day, changing water often. Drain it, take off the bones and cut it in pieces. Flour them.
Prepare a tomato sauce: chop finely the onion, 1 garlic clove and saute’ in a pan with olive oil. Then add the tomatoes and season lightly with a pinch of salt and a pinch of sugar.
- Cook 10-12 minutes, add the chopped parrsley and cook for further 3 minutes. Set aside.
- In a large pan brown 2 garlic cloves in olive oil. Fry the pieces of fish on both sides. Sprinkle with wine and let evaporate. Add the previously made tomato sauce, and allow to simmer for 15 minutes.
- At the end sprinkle extra fresh chopped parsley and a drizzle of extra virgin olive oil. Serve immediately.