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Baccalà in guazzetto (Roman Style Salt Cod in Tomato Sauce)

Ingredients

  • 1 kilo 2 lbs dried salt cod, soaked overnight
  • 1 medium onion finely sliced
  • A large can of tomatoes 300g
  • A handful of raisins
  • A handful of pine nuts
  • Salt and pepper
  • Olive oil

For finishing the dish (optional)

  • A sprig of parsley finely minced

Instructions

  • In a large skillet or sauté pan, sauté the onions gently in olive oil until they are quite soft and translucent, seasoning the onions with salt and pepper as you go.
  • Add the canned tomatoes, crushing them with your hands as you add them to the pan. (Or pass them through a food mill if you don't like getting your hands messy...) Let the tomato simmer for 10-15 minutes, until the tomatoes have reduced down to a saucy consistency.
  • Add the baccalà pieces, along with the raisins and pine nuts. Season with salt and pepper. Turning the pieces in the sauce so they are covered all over, adding a bit of water to loosen the sauce if needed. Cover, leaving the lid slightly ajar, for a good 20-30 minutes, and simmer gently until the baccalà is cooked through and the sauce has thickened nicely. Check from time to time, and things are drying out, add a tad more water. Before serving, taste and adjust for seasoning. 
  • Serve still hot, topped if you like with some minced parsley for color.