Salted Cod “Livornese”
- serves 0
30 pcs x 2 oz portions of cod, about fully cooked (floured and deep fried)
6 cup Chopped onions
4 cup tomato sauce
1 cup chopped garlic
3 cup chopped parsley
1. To make sure the cod is not salty; sometimes it will take up to 48 hrs in cold running water. When the cod is ready to be cooked drain the water and gently pat dry, roll in flour and cook in grape seed oil heated to 160f until golden and then drain and set aside.
2. Prepare the sauce by cooking the onions in a little olive oil until translucent, season with salt and pepper to help the juices come out, add the tomato sauce, simmer for about five minutes and set aside.
3. Place the fish filets in a baking dish and cover with the tomato sauce, preheat a skillet and pour some olive oil in it, add the chopped garlic and before it burns remove from the fire and add the chopped parsley, this should stop the cooking, immediately pour over the cod.
4. Bake in a preheated oven at 350f for about ten minutes and serve at once.