Recipe courtesy of David Rocco
Baccala Alla Pizzaiola: Cod with Tomato
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 820
- Total Fat
- 69
- Saturated Fat
- 10
- Carbohydrates
- 8
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 42
- Cholesterol
- 98
- Sodium
- 902
- Total: 40 min
- Prep: 25 min
- Cook: 15 min
Ingredients
2 pounds hydrated cod, de-boned
Flour, for dredging,
1 1/4 cups extra-virgin olive oil
2 cloves garlic, diced
1 chili pepper, crushed, optional
1/4 cup capers
1 (8-ounce) can peeled plum tomatoes, with juice
1 tablespoon fresh oregano leaves
Salt
Small bunch fresh Italian parsley, finely chopped
Directions
- Ready to use, hydrated cod can be found at most fish shops. However, if you choose to buy dry salted cod, soak it in a large bowl of cold water for 2 to 3 days, changing the water 3 to 4 times a day. This will rehydrate the cod and ensure that it is not too salty.
- Cut the cod into 2 by 2-inch pieces. Lightly dredge the cod in flour, shaking off any excess, and set aside.
- In a large saucepan, heat 1 cup of the extra-virgin olive oil. Make sure the oil is hot before adding the cod, otherwise the cod will absorb the excess oil. Cook until golden brown on both sides.
- In another saucepan, heat the remaining 1/4 cup oil. Add the garlic, chili peppers, and capers, and let cook for a few minutes. Add the plum tomatoes along with the juices and crush some of the plum tomatoes with a wooden spoon. Add the oregano, season with salt, and cook for 5 minutes.
- Put the cod in the sauce and cook for an additional 2 minutes. Sprinkle the dish with fresh parsley and serve warm or at room temperature.