Classic Baccalà a la Florentine
This classic Baccalà is prepared with soaked salt codfish, fresh tomatoes and parsley. A deviation from the norm, fish lovers will united with praise over this dynamic dish.
At a glance
Main Ingredient:
Cooking Method:
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Course/Dish:
Makes:
4 servings
Ingredients
2 lb. soaked salt codfish (cut into two-inch slices across the grain and floured)
1/2 cup of olive oil
2-3 crushed pealed garlic cloves
Fresh ground pepper
White wine
1 lb. pealed seeded fresh tomatoes or 3/4 lb. canned tomatoes
1 bunch parsley, minced
Methods/steps
Heat the oil in a pan and add the garlic. When it's lightly browned, add the fish, shifting it about gently lest it stick. When one side's browned, turn it gently and brown the other. Add a pinch of freshly ground pepper (salt shouldn't be necessary) and sprinkle with a little bit of wine.
When the wine has evaporated, add the tomatoes and continue cooking for a few minutes, till the sauce is cooked; sprinkle with the minced parsley and serve hot.
Additional Tips
Ready in 50 min
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