Baccala with Tomato Sauce

Baccala with Tomato Sauce from Pisa 

Here is the recipe for a second tasty and quick to prepare.

See also: Cuttlefish at Guazzetto

Ingredients for 4 people:

• Desalted cod 800g
• Tomato pulp 150g
• White wine 60 ml
• Oil evo 15ml
• White onion 1
• Capers 10g
• Garlic 1 clove
• Sardines in oil 2
• Fresh parsley a tuft
• Salt and pepper qb

Let's rinse our cod under running water, cut it into pieces and set it aside.

Let's finely chop a white onion and fry it in a non-stick pan with 15 ml of evo oil, the 2 sardines that will melt giving a strong touch and a clove of garlic poached crushed, which we will remove after a few minutes.

When the onions are golden brown add 60ml of white wine and let the alcohol evaporate for a couple of minutes, add 150g of tomato pulp and cover with the lid letting it cook for about 12 minutes.

Now we can place the cod in the pot resting it on the skin, add the capers and half of the parsley we had prepared, put the lid back and let it cook for another 10 minutes over low heat. 

Tips:

• If you have found the salted cod to desalinate it just follow this operation: rinse it under running water, brush it with a kitchen brush to remove the bulk and then leave it immersed in water for 24 hours changing the brackish water 3/4 times.

• You can add some olives and chili pepper to your recipe to make it tastier.