Italian · Dinner
Salt Cod in Tomato Sauce
Baccalà alla Livornese
The Livornese port-town preparation of soaked salt cod simmered in a robust tomato sauce with garlic, parsley, and chilli flakes until tender, served over toasted country bread that soaks up the bright red gravy.
$$
10 minsPrep
35 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
520Calories
42gProtein
18gFat
38gCarbs
5gSugar
3gFiber
780mgSodium
65mgChol
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Instructions
1
Prep
Pat soaked cod pieces completely dry. Dust each in flour, shaking off excess. Finely chop 120g onion and 6 garlic cloves. Chop 4 tbsp flat-leaf parsley. Slice and lightly toast 120g crusty bread.
2
Sear
Heat 6 tbsp olive oil in a wide deep pan over medium-high heat 1 minute. Brown cod pieces in batches 90 seconds per side until lightly golden, working in two batches if needed to avoid crowding. Transfer to a plate.
3
Saute
Reduce heat to medium. Add chopped onion, cook 5 minutes until soft and translucent. Add garlic and 1 tsp chilli flakes, cook 60 seconds until garlic is pale gold and chilli has bloomed.
4
Reduce
Pour in 1/2 cup dry white wine, simmer 2 minutes scraping browned bits, until reduced by half. Add 600g tomato passata, 0.5 tsp salt, and a pinch of sugar.
5
Simmer
Bring to a simmer over medium heat, cook 8 minutes stirring occasionally, until sauce thickens and raw tomato edge is gone. Return cod pieces to pan in a single layer.
6
Braise
Reduce heat to low and simmer gently 15 minutes, spooning sauce over fish every 5 minutes, until cod flakes easily but holds its shape. Scatter half the parsley over the pan.
7
Plate
Transfer cod and sauce to warm wide bowls. Scatter remaining parsley, drizzle with 2 tsp extra virgin olive oil, and serve with toasted bread alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) salt cod
- 40g (1.4 oz) plain flour
- 0.5 tsp black pepper
- 90ml (6 tbsp) extra virgin olive oil
- 600g (21.2 oz) tomato passata
- 120g (4.2 oz) yellow onion
- 6 garlic cloves
- 1 tsp dried chilli flakes
- 120ml (1/2 cup) dry white wine
- 0.5 tsp fine sea salt
- 1 pinch caster sugar
- 4 tbsp flat-leaf parsley
- 120g (4.2 oz) crusty country bread