Baked cod with potatoes and tomatoes

Baked cod with potatoes and tomatoes. It is a recipe that comes from Sicily and Calabria, where the dish is completed with a generous dose of grated pecorino after cooking. Is’ a colorful dish, delicate but flavorful: I suggest you use the cod already soaked, but you can also use the salt leaving him three days in water desalination.

In summer it is required to add to the hearty dish fresh basil. The baked cod is a simple recipe and exquisite and the softness of the potatoes (if you find them choose the potatoes Sila, firm and tasty) It fits perfectly with the consistency of codfish. Served with plenty of homemade bread it can also be regarded as an excellent main dish. If you love the cod, but also stockfish, do not forget to have a look at all my RECIPES WITH COD’ and of course all my SICILIAN RECIPES. Have a good day.

BACCALA 'BAKED WITH POTATOES AND TOMATOES (Sicilian recipe)

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PORTIONS: 4 PREPARATION TIME: COOKING TIME:

INGREDIENTS

  • 1 kg of cod already soaked
  • 2 large white potatoes
  • Golden 1 large onion
  • 10 Blueberry pulpy
  • A few leaves of Basil
  • Salt and pepper
  • Half a glass of olive oil

PROCEEDINGS

Blanch in boiling unsalted cod for 10 minutes. Drain and allow it to cool, then remove the skin and all plugs, with care. Preheat the oven to 170 degrees static.

Wash, Peel and cut the potatoes into thick slices less than half a centimeter; Peel the tomatoes and remove the seeds and the vegetation water and cut them into small pieces and thinly slice the onion. Grease a baking dish with a little oil and put a layer of potatoes, slightly overlapping the edges and salt, but with caution because the cod often remains very savoury.

Therefore always pay attention to how much salt you add during preparation. Sprinkle with pepper. Arrange potatoes half of cod, baste it with a little oil, Sprinkle over half the onion and half of tomato and some basil leaves. Add salt very little.

Make another layer of potatoes, then cod, a little oil, Onion, tomato and Basil. Drizzle with the remaining oil, pepper and salt very little. Bake for an hour and serve warm, garnished with a few leaves of Basil.

THE PAIRING: our choice falls on a Orvieto classico superiore, the “Louis and Jeanne“, the company Barberani of Orvieto, the Grechetto, Trebbiano, Procanico e Chardonnay its vineyards. Is’ a very pleasant wine, well structured with hints of tropical fruit.

 

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10 comments

Claudia April 2, 2013 at 13:17

Also this Friday…ça va sans dire.….
He tasted my husband for whom cod is not among the Favorites.
Boys…Luckily you've arrived!!!!!

Reply
fratelli_ai_fornelli April 2, 2013 at 13:20

Claudia, If there was a contest for the best followers you would fight with Elena. I love you both!!!!

Reply
Claudia April 2, 2013 at 13:23

Is’ ever since I discovered…practically I am “kitchen” almost always….

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Maurizia March 12, 2013 at 20:58

Beautiful! I love salt cod …… I'll try that too but now creamed!

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fratelli_ai_fornelli March 12, 2013 at 22:31

Hi Maurizia!! Even creamed is yummy…I also love the Cod ... a greeting, ADA

Reply
Giorgia March 10, 2013 at 15:15

Hello, I am a fan of yours since you look so good I ventured to give this award really deserved, come to me http://violettacandita.blogspot.it/ and you'll see you soon 🙂 😉

Reply
fratelli_ai_fornelli March 10, 2013 at 16:35

Thanks Giorgia! As I said to other friends (and friends) other blogs, These virtual prizes I give a lot of satisfaction because they show how ' among small’ You can do system and support each other. We accept with immense, immense pleasure!!!!

Reply
Loretta March 10, 2013 at 14:37

This I try it for sure

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conunpocodizucchero.it March 10, 2013 at 07:36

and’ one of my favorite dishes! MMMM…. mouth-watering! 😉
good Sunday!

Reply
fratelli_ai_fornelli March 10, 2013 at 12:37

I adore you!!!! And you'll see another cod recipe that I will post in the next few days, If you like this you're going to love fish…

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