Baccalà alla napoletana (2)
Instructions
Prepare the tomato sauce to be rather dense: heat oil with 1 clove of garlic (then remove), add the chopped tomatoes, pitted olives, capers, raisins and a few pine nuts.
Simmer and season for about ten minutes.
Cut the codfish, flour it, FRY in hot oil, drain them on paper towels, dry, hold aside.
In another saucepan, make a tomato sauce flavoured with garlic, salt and pepper, add the pitted olives, capers, chopped; Let flavour the sauce, add the cod, cook covered and kelp bass 15 minutes.
Ingredients and dosing for 4 persons
- 800 g of cod soaked
- Flour
- Olive oil
- 2 cloves of garlic
- Tomato sauce
- 150 g of black olives
- Capers
- Salt
- Pepper