Photograph of the finished Baccalà alla livornese

Italy · Cá tuyết khô om cà chua Baccalà alla livornese

Baccalà alla livornese

1 hr Hands-on time + 24 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Dried cod (baccalà) Dried cod (baccalà) 1.3 kg
  • Photograph of Canned tomatoes Canned tomatoes 1 kg
  • Photograph of Flour Flour 160 g
  • Photograph of Garlic Garlic 20 cloves
  • Photograph of Dried chillies Dried chillies 8
  • Photograph of Olive oil Olive oil 240 ml
  • Photograph of Parsley Parsley 100 g
  • Photograph of Potato Potato 720 g
  • Photograph of Green olives Green olives 160 g

Method

  1. 1 Soak the dried cod in cold water for 24 hours, changing the water six times to remove the salt.
  2. 2 Taste a small piece before cooking; if it's too salty, soak it for longer, don't compensate by adding more water.
  3. 3 Pat the fish dry, then roll it in flour and fry in olive oil for 3 minutes on each side.
  4. 4 Sauté sliced garlic with dried chilies, then add canned tomatoes and cook for 15 minutes.
  5. 5 Add the potato cubes and cook for 20 minutes, then place the fried fish on top of the sauce.
  6. 6 Simmer for 12 minutes without stirring, simply spoon the sauce over the fish, then add olives and parsley.

With an appliance

  • Oven 1 hr

    Replace step 6: Place the fried fish on top of the potato sauce, cover and simmer on the middle rack of the oven at 170 degrees for 12 minutes; do not stir, only sprinkle with olives and parsley after removing the pot.

Start cooking