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italianutama· 4 servings

≈783 kkal · P 29g · L 37.4g · KH 106.7g (per recipe, TKPI estimate)

Baccalà alla Napoletana

Baccalà alla Napoletana
Photo: Rocky Masum This work was made by Masum-al-Hasan Rocky and released under the license(s) stated below. Please feel free to use it for any purpose as long as you credit Masum-al-Hasan Rocky as author and follow the terms of the chosen license. If you use this work outside of the Wikimedia projects, I would very much like to get a note from you. Thanks!, CC BY-SA 4.0 · wikimedia-commons

Ingredients

  • 1.5 kg salted cod (baccalà)
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 can (400g) chopped tomatoes
  • 1/2 cup white wine
  • 1/2 cup water
  • 1/2 cup olive oil
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 bay leaf
  • Salt and pepper to taste
  • 1/2 cup grated pecorino cheese
  • Fresh parsley, chopped for garnish

Instructions

  1. 11. Soak the salted cod in cold water for at least 24 hours, changing the water every 8 hours to remove excess salt.
  2. 22. Drain the cod and pat it dry with paper towels.
  3. 33. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent.
  4. 44. Stir in the tomato paste and cook for 2 minutes, stirring constantly.
  5. 55. Add the chopped tomatoes, white wine, water, oregano, basil, bay leaf, salt, and pepper. Bring to a simmer and cook for 10 minutes.
  6. 66. Place the cod in a large baking dish and pour the tomato sauce over it.
  7. 77. Cover the dish with aluminum foil and bake in a preheated oven at 180°C (350°F) for 1 hour.
  8. 88. Remove the foil and continue baking for an additional 15-20 minutes, until the cod is tender and the sauce has thickened.
  9. 99. Sprinkle the grated pecorino cheese over the top and garnish with chopped parsley.
  10. 1010. Serve hot with crusty bread.

Source: llm-generated