Baccala alla Livornese Recipe
Baccala alla Livornese is a traditional dish of the city of Livorno, Tuscany. Salted cod is the main ingredient, cooked in a tomato sauce. Delicious!
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Servings: 4 people
Calories: 616kcal
Ingredients
- 500 gr (1.1 lbs) salted cod
- 600 gr (2.45 cups) tomato sauce
- 1 (1) glass of white wine
- 2 tablespoons (2 tablespoons) extra virgin olive oil
- 2 cloves (2 cloves) garlic
- 1 sprig (1 sprig) Parsley
- Salt as needed
- Pepper as needed
Instructions
- First, wash the outside of the dried fish very well and then soak it for at least 36 hours. During this period, change the soaking water every 7 to 8 hours maximum.
- After soaking, remove all the water, remove the skin from the cod, and clean it well by removing the bones. At this point, cut the fish to obtain medium-sized cod filets.
- Wash the fish again, dry it well, and chop the parsley and garlic.
- The time has come to cook the cod. Heat a large and preferably non-stick pan on high heat. Add the oil and once the oil is hot, add the cod.
- Cook the cod filets until they are slightly golden on each side.
- Next, add the white wine. Add salt, pepper, tomato sauce, cover the pan, and let everything simmer over low heat for about two hours.
- A few minutes before the end of cooking, remove the lid and make sure there is no excess water in the sauce. Then add the chopped garlic and parsley.
- Remove the pan from the heat and let it rest for a few minutes before serving. Enjoy!
Serving: 100g | Calories: 616kcal | Carbohydrates: 13g | Protein: 81g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 190mg | Sodium: 9508mg | Potassium: 2411mg | Fiber: 2g | Sugar: 7g | Vitamin A: 846IU | Vitamin C: 16mg | Calcium: 241mg | Iron: 5mg
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