Baccala alla Livornese (Salt Cod Braised in Tomato Sauce and Olives)
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Ingredients
- 500 g salt cod fillet (soaked overnight)
- 30 g plain flour
- 30 ml olive oil
- 100 g onion, finely chopped
- 2 garlic cloves
- 400 g tinned chopped tomatoes
- 60 g pitted black olives
- 10 g fresh flat-leaf parsley, chopped
Nutrition (per serving)
- Calories
- 307 kcal
- Protein
- 37.5 g
- Carbohydrate
- 11.6 g
- of which sugars
- 4.8 g
- Fat
- 11 g
- of which saturates
- 1.8 g
- Fibre
- 2.2 g
- Salt
- 4.30 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Pat the soaked salt cod dry, cut into large pieces and dust lightly in the plain flour.
- 2
Heat half the olive oil in a large frying pan over a medium-high heat and fry the cod for 2-3 minutes on each side until lightly golden, then lift out onto a plate.
- 3
Add the remaining olive oil and the onion to the pan and cook for 6 minutes until soft, then add the garlic and cook for 1 minute.
- 4
Stir in the chopped tomatoes and olives and simmer for 10 minutes.
- 5
Return the cod to the pan, nestling it into the sauce, and simmer gently for 8-10 minutes until the fish is cooked through and flakes easily.
- 6
Scatter with parsley to serve.
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