Baccalà in umido alla Calabrese

Stewed codfish Calabrese style

Ingredients for four people:
- salt cod: 500 g
- peeled tomatoes: 500 g
- potatoes: 500 g
- garlic cloves: 2
- spring onion: 1
- celery stalk: 1
- chilli pepper, oil and salt to taste

Soak the salt cod in cold water for two days, then wash it, remove the skin and leave it to drain. In the meantime, put the oil in a pan with the garlic cloves, the finely chopped spring onion and the chopped celery. Brown everything a little bit, then add the peeled tomatoes and let them cook for about ten minutes. At this point, add a glass of water to the sauce; when it boils, place the codfish and the potatoes, previously cut into pieces, in the pan. Season moderately with salt and pepper and cook over low heat.
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