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Baccalà con Salsa di Pomodoro Baccalà con Salsa di Pomodoro: A Step-by-Step Guide

Baccalà con Salsa di Pomodoro

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Course Side Dish
Cuisine Italian

Equipment

  • Equipment Needed: Large pot, skillet, wooden spoon, knife, cutting board

Ingredients
  

  • Ingredients
  • For the Baccalà Salted Cod:
  • 1 pound 450g salted cod
  • Water for soaking
  • For the Sauce:
  • 2 tablespoons olive oil
  • 1 medium onion finely chopped
  • 2 garlic cloves minced
  • 1 can 14 ounces crushed tomatoes (or 2 cups fresh tomatoes, peeled and chopped)
  • 1 teaspoon dried oregano
  • 1 teaspoon red pepper flakes optional, for heat
  • Salt and black pepper to taste
  • Fresh basil leaves for garnish

Instructions
 

  • Instructions
  • Prepare the Cod:
  • Rinse the salted cod under cold water to remove excess salt.
  • Soak the cod in a bowl of water for at least 12 hours (or overnight), changing the water a couple of times. This process will help to desalt the fish.
  • Cook the Cod:
  • After soaking, drain and rinse the cod again. Place it in a large pot and cover it with fresh water.
  • Bring the water to a boil, then reduce the heat and simmer for about 15 minutes, or until the fish is tender and flakes easily. Remove from heat, drain, and let it cool slightly before flaking it into large pieces. Set aside.
  • Make the Tomato Sauce:
  • In a skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until soft and translucent (about 5 minutes).
  • Stir in the minced garlic and cook for another minute until fragrant.
  • Add the crushed tomatoes, oregano, and red pepper flakes (if using). Season with salt and black pepper.
  • Simmer the sauce for about 10-15 minutes, allowing the flavors to meld and the sauce to thicken.
  • Combine Cod and Sauce:
  • Gently fold the flaked cod into the tomato sauce, being careful not to break the fish apart too much. Let it cook together for another 5 minutes to absorb the flavors.
  • Serve:
  • Transfer the Baccalà con Salsa di Pomodoro to a serving dish. Garnish with fresh basil leaves and serve hot with crusty bread or over a bed of polenta.
  • Variations
  • Add Vegetables: Incorporate bell peppers or spinach for added nutrition and flavor.
  • Make it Spicy: Increase the amount of red pepper flakes or add chopped fresh chili peppers.
  • Use Fresh Herbs: Instead of dried oregano, use fresh oregano or thyme for a more vibrant flavor.
Keyword Baccalà, Baccalà con Salsa, Baccalà con Salsa di Pomodoro