Kosher Kooking                                    fish                             page 78
Salt Cod with Tomato Sauce
 

Salt cod cooked in tomato sauce is a culinary classic.  Similar dishes are prepared in Rome, where chopped black olives or pine nuts/raisins are often added.  In most old Italian Jewish recipes, salt cod is simmered in tomato sauce for three hours.  Add cut-up potatoes during the last hour.
Serve with polenta or potatoes.

 

Ingredients:
1 1/2 pounds salt cod fillet
All-purpose flour for coating
Sea Salt
Ground black pepper to taste
Olive oil, as needed
2 onions, chopped
3cloves garlic, minced
1 cup dry white wine
4 olive oil-packed anchovy fillets
3 tablespoons chopped fresh flat leaf parsley
Grated zest of 1 or 2 lemons

Instructions:
Soak the salt cod in water for 2 days, changing the water at least 3 times.  Drain salt cod and break it into 2 inch pieces, removing any errant bones or discolored or tough parts.  Spread the flour on a plate and season with salt and pepper.  Dip the cod pieces in the seasoned flour, coating evenly.  Pour olive oil to a depth of 1 1/2 inches in a large, deep frying pan and place over medium-hi heat.  When the oil is hot, in batches, fry the salt cod pieces, turning once, until golden on both sides.  4-5 minutes total.  Drain on paper towels and set aside.

In another pan, sauté a battuto of onions and garlic over medium-high heat in 2 tablespoons olive oil until soft and pale gold, about 8 minutes.  Add the white wine and let it bubble up.  then add the anchovies, the tomato sauce, and the cod and simmer until the cod is almost completely cooked and tender, about 15 minutes longer to blend the flavors.  Transfer to a warmed serving platter and serve hot.
Serves 4

 

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