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.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
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.
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.
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.
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.
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.