BACCALA ALLA PIZZAIOLA: COD WITH TOMATO
Steps:
- 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.
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