Baccalà à L'abbruzzesa: Salt Cod to Serve Six
- Ready In:
- 90hrs
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 1 (2 -2 1/2 lb) salted cod, boned
- 1 (28 ounce) can Italian plum tomatoes (preferably without sweet basil)
- 1⁄3 cup seedless raisin (or a handful, dark variety preferred)
- 1 medium onion, chopped
- black pepper, to taste
- 2 teaspoons parsley
- 2 bay leaves
directions
- Soak overnight in more water than just enough to cover. Cut it up first. Fish should be about 2 or 2 1/2 pounds. Change the fresh, cold water several times during the evening if you get the chance and remember to do it.
- The next morning was in cold, fresh water several times in quick sequence. Then cover with fresh, cold water and bring to a boil. Let simmer for a short period--about ten minutes. Drain.
- Part the pieces into smaller, ready-to-serve size and then proceed as follows.
- Place in large cooking pan. Add one large can of Italian Plum Tomatoes preferably without sweet basil in content. Put on slow fire. Then add two handfuls of seedless raisins--dark variety preferred. Add one medium onion cut into small pieces. Add a spatter of black pepper to taste. Add parsley--two teaspoons. Add two bay leaves.
- Allow to simmer slowly for an hour or to your taste on the cooked condition of the sauce,.
- Serve in large soup plates.
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