Baccalà alla napoletana
Instructions
Scrape the skin of the codfish, then reduce it into pieces of approx.
4 cm from the side, removing all bones.
Rinse and dry thoroughly.
Passed the pieces of fish in flour, then FRY in plenty of oil; as they are cooked, put them to drain on kitchen paper.
Singed the skin of the peppers, then remove it.
Remove, wash them and cut them into strips.
Pour into a large saucepan the oil used for frying, calculating 100 g (if necessary, add additional washers of cool) and let wilt gently onions, sliced.
Blanched, peeled, seeds and cut into cubes the tomatoes, then add them to the onion.
Add salt and cook until the tomatoes have lost all water.
Add peppers, then a spoonful of chopped parsley and paprika.
Let soften, then add the pieces of fried codfish; coperchiate and cook at low heat for another 10 minutes.
Ingredients and dosing for 4 persons
- 800 g of cod soaked
- 650 g of peppers
- 500 g of ripe tomatoes
- 2 large onions
- 1 tablespoon of chopped parsley
- Hot pepper
- Flour
- Olive oil
- Salt