Livornese-Style Salt Cod
Livornese-Style Salt Cod isa second-course fish dish typical of Tuscan cuisine. Enjoy the taste of Italian tradition with good bread!
Made with Pelati
Peeled Tomatoes are generously fleshy and firm. They have their skins removed and are then immersed in a delicious, velvety passata.
Medium
Ingredients
-
1
kg
desalted and soaked cod
-
400
g
Mutti Peeled tomatoes
-
80
g
olives
-
1/2
glass
white whine
-
3
cloves
garlic
-
a pinch
red chili
-
origan
-
2
springs
of parsley
-
40
ml
extra virgin olive oil
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Livornese-Style Salt Cod: Method
- Soak the cod for a few hours, changing the water often. Even if you’ve bought pre-desalted cod, it is always better to do this step.
- With tweezers remove any bones and cut it into pieces of about 5/7 cm.
- Crush the garlic and chop the Mutti Peeled Tomatoes.
- Put the oil in a pan, add the garlic and parsley and seal the pieces of cod on both sides.
- Remove the garlic and parsley, blend with the white wine, and add the red chili.
- Add the black olives and chopped Mutti peeled tomatoes, close with a lid and cook over low heat for 25 minutes, shaking the pan from time to time. Avoid turning the cod from this point on to prevent it from breaking.
- Sprinkle oregano before plating the cod covering it with a couple of spoonfuls of the delicious tomato staight from the pan.
