Baccala Alla Romana
(Salt Cod With Tomato Sauce)
from Italian Traditional Food

Baccala alla Romana is a simple dish to prepare

Baccala alla Romana (Salt cod with tomato sauce) is a popular Italian fish dish.

Baccala (salt cod) is very popular all over Italy but in fact, comes mainly from Norway. Baccala alla Romana (salt cod with tomato sauce) is easy to prepare and cook, so give it a try.

Serves: 6

Ingredients for Baccalà alla Romana:

2 lb (900 grams) dry salt cod (soak in water overnight)
4 tablespoons extra-virgin olive oil
3/4 lb (300 grams) onion (finely sliced)
1 teaspoon red pepper flakes
1 28oz can crushed tomato
salt (to taste)

Method:

1. To prepare Baccala, rinse the salt off it and soak it in cold water or milk for 24 hours, (refrigerate it in hot weather), changing the water 2-3 times daily. Drain the cod, rinse it, and drain it well. Once it has soaked skin it, pick out the bones, and it's ready for use.

2. Cut the salt cod in large pieces.

3. Place saucepan onto a medium heat.

4. Add the olive oil.

5. Add the onion.

6. Add the red pepper.

7. Fry until onion becomes soft.

8. If necessary, add 2 tablespoons of water.

9. Add tomato and cook for about 10 minutes, stirring frequently.

10. Add the salt cod pieces.

11. Stir, ensuring that the tomato is evenly distributed on the cod fish.

12. Cover and cook for about 10 minutes stirring occasionally, until the cod is be tender.

13. Add salt to taste, if necessary.

14. Serve hot.

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